Reviewed: Jan. 27, 2012

This was pretty good. Next time I will use more salsa and add corn and bell pepper.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 4, 2012

Thank you for the recipe. I maade it as-written. It didn't need anything added, even salt.

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Reviewer:

KKH3

Reviewed: Jan. 4, 2012

great recipe!...just made a few changes 2 cans of black beans, 1 can of the fire roasted tomatos, 1 can of corn drained, used chunky black bean/corn salsa and also used 1 green belpepper & 1 jalepeno finely chooped and sauteed with onion and garlic. used the sausage sliced as well as small package of ground HOT Italian sausage...my husband loves meat and spicy......it was GREAT! THANK YOU

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Reviewer:

chasingbabies

Reviewed: Jan. 3, 2012

This was easy, tasty, filling. A perfect meal for any cold night.

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Reviewer:

Oregongirl

Cooking Level: Intermediate

Living In: Creswell, Oregon, USA

Reviewed: Oct. 27, 2011

This was fabulous. I doubled it first on the first try and was hoping for leftovers for my husband. I was surprised to find that there was nothing left. What is even better it was cheap, easy and fast to make.

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Reviewer:

Tmac

Reviewed: Apr. 30, 2011

We made this for a large group (75) today and got lots of smiles and thumbs up. I did add cumin for a smoky flavor and a bit of plain black pepper. Will definitely keep this recipe around. SallyD

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Reviewer:

Sallyd

Reviewed: Mar. 13, 2011

It was so flavorful and delicious!

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Reviewer:

brooksy

Reviewed: Feb. 28, 2011

Hubby made this for a chili-cook off at our church and called it "Cajun Chili" He left out the cilantro, used smoked sausage and added quite a bit of Tony Chacheres creole seasoning and generic 'cajun spice'... It was very good and won 3rd place :)

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Reviewer:

Bev511

Cooking Level: Intermediate

Reviewed: Feb. 11, 2011

This is so delicious, even after being full, I wanted more! Some of the other reviews said the soup was to watery, so to be safe, I used 8 oz. of the beef broth rather than 10.5. That's the only change I made and it was fantastic. (It would be fine with the 10.5 oz, too, in my opinion.) The sausage added such flavor to the soup. This is certainly a crowd pleaser, and I'm glad I found another way to use sausage. Yummy!

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Reviewer:

ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 8, 2011

We loved this recipe. I used turkey sausage in place of beef sausage. I also cooked the sausage in the pan took it out and then cooked the onions and garlic. I did add a little cumin. Other than that, I went by the recipe!!

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