This is pretty much a keeper, though I made a couple of modifications. Like many suggested, I left out the prosciutto. Though I'm a big fan, I did not think the extra sodium and calories were called for when there's already (a LOT of) sausage in there. My other changes: 1. After browning the sausage (for a bit more than 5 minutes), I deglazed the pan with a little white wine. Then rather than using the same pan for the veggies (soup's got to go in a pot, no?) I did them in my dutch oven, and added the wine with good stuff from sausage pan with the oil. (I didn't use oil to heat the sausage...but did use it for the veggies). 2. I added a zucchini because I like lots of veggies in my soups. 3. I ended up using two cans of garbanzo beans and one can of cannellini (another name for the Northern whites) because that's what I had on hand. I didn't like the consistency of the beans when mashed with a fork, so I threw them into a food processor. I also felt there were already enough beans in the soup after adding one un-mashed can, so I pureed a second can as well. Finally, I used my immersion blender when the soup was all ready because I still felt it was too "chunky." I didn't blend a lot, just a tad, and ended up really liking the consistency. On the whole though, an excellent recipe with really good flavors that is light enough for a not-very-cold night but still very satisfying.

Reviewed On: Sep. 11, 2011

Fabulous recipe. I followed exactly, except that I used boneless pork ribs because that's what I had. If you go this route, you DEFINITELY need to cut the cooking time. I recommend: Cooking for 20-25 minutes with cover (I used foil), then 10-15 minutes without, checking after 10 (I also turned the pieces when I removed the cover, and basted with pan juices). I cut the ribs into approx. 2-inch strips. Super yummy, super easy. My husband said he'd love to do these on the grill and slow-cook them. I hope he does! I also think it would be wonderful with some chunks of pineapple, or perhaps strips of sweet red peppers, and with the boneless ribs would also make EXCELLENT kebabs. I served with jasmine rice and some veggies on the side. Daughter and husband both cleaned their plates!

Reviewed On: Feb. 10, 2010

Delicious. I made some modifications, not because anything was lacking in the recipe, but either because I didn't have the right thing on hand or just wanted to. First, I used leftover roasted turkey because that's why I was making chili in the first place -- to use that up. I just added it in once I had everything else in except the spices. I did sautee the onions, along with the zucchini I added. Like other reviewers, I subbed a can of tomatoes (with mild chiles in this case) for one of the cans of tomato soup. I used the juice from the tomatoes to make up for the lack of liquid, and it was just right. I added one diced zucchini just because I've developed a taste for zucchini in my chili and I wanted it. I NEVER measure spices so I don't know how much of everything I used. To my surprise and chagrin, I did not have any cumin powder. I put in some paprika instead. Not nearly the same thing, but it was fine. I put hot sauce on the table so my husband and I could each get the heat we wanted. I did not cook this for hours and hours, and I don't think it's necessary. Sure, it gives more time for the flavors to meld, but if you're in a rush you can eat this within two hours of your start time. I also used a dutch oven (Le Creuset) instead of a crock pot. That and sauteeing the onion and zucchini deepened the flavors. I'm looking forward to my leftovers today now that the flavors have had a chance to really settle in! Overall, a very nice recipe.

Reviewed On: Jan. 20, 2010