Reviewed: Jul. 5, 2009

I made this soup (serving 30) for our Church's free Souper Monday many times this past winter and served it with grated cheddar cheese and corn bread. It was the most popularly requested soup of the season! Suggest cooking the potatoes a little before adding to the soup and have a bottle of hot sauce nearby so people can jazz it up to their own taste.

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Dottie van E

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Reviewed: May 21, 2008

Instead of using tomatoe juice i used crushed tomatoes canned and tomatoe sauce and less water it made it thicker and more delicious, I also added wishtesher sauce, red pepper, garlic powder, and oregano. It was absolutley delicious and sooo simple (this being the first time to make chili). Definatley will make it again soon.

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Libby

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Reviewed: Dec. 15, 2007

as food service director for 3 schools, I served this soup and the students and staff loved it.

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Bill Stoverink

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Reviewed: Sep. 25, 2007

This chili was wonderful. This will definatley be a repeat dish in our home!!

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Kim

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Reviewed: Jan. 3, 2007

This was the best chili that I'd ever put in my mouth!!!!! My family and I ate it up..mmmm....

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Reviewer:

SARAH300M

Cooking Level: Intermediate

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 11, 2004

This was pretty good. Being called "chili" soup I expected something a bit spicier but was also fine as is. Very filling, and more like about 16 servings in my opinion. And easy, though I cheated and use small canned potatoes.

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11 users found this review helpful