"This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!" — BOOMAN101 aka Justin Swarens
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red pepper flakes
2 (10.75 ounce) cans
condensed tomato soup
2 (14.5 ounce) cans
1 (14.5 ounce) can
ground black pepper
2 (15.5 ounce) cans
pinto beans, drained
cayenne pepper to taste
With some minor modifications this was excellent chili and will become my standing chili recipe. My fiance really liked it and he's a tough critic. I did not use any chicken stock and I'm glad I didn't. I like my chili thick and I believe the stock would have made it more like chili soup. For a little more liquid I put about a half bottle of beer which was the perfect consistency for me. The only other change I made was I added 4 cloves of garlic with the onion and I cut back on the chili powder to 4 tablespoons - which was plenty. I used 3/4 teaspoon of red pepper - which was plenty of spice. I also used Bush's Chili Beans. Topped with cheddar cheese and slatines - YUM! Perfect for a cold night. I can't wait to eat leftovers tonight.
Not sure if this dish really qualifies as Chile. Taste isn't bad but it strikes me as more of a pasta sauce that someone added a lot of beans and chile powder and left out the Italian spices. In Chile the meat should take center stage and have a good balance of vegetables and spices regardless of the heat level. In this, tomatoes clearly dominate with the beans a close second. Meat flavor is seriously lacking and it is very thin and soupy even tho I followed other reviewers suggestions and cut the chicken broth amount in half and increase meat 50%-which are the only changes I made. Sorry Justin.
My husband and I entered this in a Chili Cookoff last night and won first place. To make it a little different we added mild italian sausage and reduced the chili powder to 2 tablespoons. Like others suggested, we added 1 can of kidney beans and 1 can of pinto beans. We mixed in some sour cream and cheese and it was excellent. This is really good with the amusement park cornbread recipe from this site.
I have tried this recipe out before and just made some tonight. I think the key here is what kind of chili powder you use. The first time I used the generic real cheap stuff at the supermarket. This time I used a really good, slightly expensive chili powder and toasted in a dry pan first. Let me tell you, it makes all the difference in the world. Before you make this chili, make sure you have a good chili powder in the cubbard. The taste of this chili is truly one of a kind. AAAA++++
I have to admit, partway through cooking, I was concerned about how this was going to turn out (the tomato soup was such an obvious flavour, and all I could smell was cumin), but fear not: After following the recipe exactly, this stuff is fabulous! Great flavour, great heat, great consistency. This is good stuff.
Easy to make and a real hit at work. Wonderful in a crockpot, just prep meat and onions, then add everything to the crockpot. Great for pot lucks served with grated cheddar and oyster crackers
Last reviewer is out of their MIND! This is what chili is supposed to taste like. You switched to beef broth instead of chicken broth thats the problem right there. This chili is very good stuff, and to me I think the chicken broth as wierd as it sounds is what makes this chili so good. Simply put, great chili.
This is the best chili I have ever made. I did make some modifications based on other reviews. I used only 1/2 can of chicken broth, and added 1/2 can of beer. I used one can of pinto and one can of kidney beans both drained, but not rinsed. And finally 5 teaspoons of chili powder instead of tablespoons. DELICIOUS!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Justin's Hoosier Daddy Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 385
** Calories from Fat: 119
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