Wow! I've been looking for a vegetarian non-vegetarian tasting chili and with a little tweaking this was it! I eliminated the meat, bouillon cubes, and canned beans substituting 2 cups of dried pinto, kidney, and small red beans that I'd soaked overnight and boiled for 1 hour. I also added 2 seeded chopped jalapenos, 1 teaspoon of salt, a bit more cayenne, a bunch of crushed red pepper flakes, and an extra 28oz can of diced tomatos. I threw it all in the crock pot most of the day on high. With my variations I ended up with about 18 servings but it still tasted great and I'm gonna freeze the rest so I can eat it all winter long. It's man chili just like my dad used to make but without the meat. Thanks MIGHTYPURDUE22.

Reviewed On: Dec. 7, 2006

We cooked all the food for our wedding and I wanted to give my father a good and easy recipe so he could help out. This was perfect! We scaled it to serve 75 and though we used less soup and broth than called for it was still too soupy. Everybody still loved it, though, and I think if we were to do another wedding again (god forbid ;) that using half the liquid called for might just be about right. Still a great recipe--thank you harrison23.

Reviewed On: Sep. 22, 2005

This was one of the most fabulous sauces I've ever tasted-thanks Jeremy! I've made it several times trying both the ground beef and the spicy italian sausage for friends and family alike and it's always a big hit-whichever version. The only modification I do is to use fresh garlic and more green pepper and mushrooms. Definetly a keeper!

Reviewed On: Feb. 21, 2005