recipe reviews for:

Justin's Hoosier Daddy Chili

“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!”

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Reviewed: Mar. 27, 2012

This recipe has become "my recipe" for chili. I tried a lot of recipes before I settled on this one. This is not really a thick recipe, but my favorite part of the soup is the broth part anyway. We cut way back on the chili powder because the kids were having a hard time eating it. Other than that, keep the recipe the way it is.

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As4OurHaus

Reviewed: Mar. 14, 2012

This is the best chili I have ever had !!! Me & my husband are Hooked !!! I only add 1 can of beans though. I like mine juicy & am not big on lots of beans but you need the flavor. I also used Busches medium spiced chili beans for an extra kick. Thank You for posting this !!!

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Kimmie

Reviewed: Jan. 29, 2012

I was looking for something a little different than my own recipe. This is perfect- surprisingly sweet and savory at the same tame. The only modification was that I didn't add the salt. For me, there's enough in the tomatoes and stock. This is a keeper.

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Reviewer:

baglady629

Cooking Level: Expert

Home Town: Newburyport, Massachusetts, USA

Living In: Grand Island, New York, USA

Reviewed: Jan. 11, 2012

This is good for a fast chili. I followed others' suggestions and omitted chicken broth and used a half bottle of beer instead. I liked the thickness, but my husband said it could have been even thicker. Good flavors -- I substituted chipotle chili powder for one of the tablespoons of chili powder -- that gave it a good, smoky quality to it. I'll probably make it again when I need a fast chili.

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PALMETTOMEL

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 2, 2012

This recipe is very similar to a campbells soup crockpot chili recipe I modified to make stovetop that I LOVE. I have made it with or without red kidney beans (chili beans), black beans, can of tomatoes, macaroni (for chili mac) depending on what I had or didn't have in my pantry. I have also made a 3 or 5 way chili with it using spaghetti or I sometimes add macaroni & call it chili mac. I have even been known to serve it over cooked white rice. I have gone thru many chili recipes until I ran across the campbells recipe. Now discovering this recipe to have much of the same ingredients & contain many similarities, I know it is quite good and not surprised this recipe won an award. The only changes I would make with this recipe is to add less liquid so that it is more of a chili and less of a soup, and add garlic (2 cloves)--a must in my kitchen!

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ANNA72

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

i just used this only i added some garlic and didn't use as much chili flakes or powder(wanted it too be more kid friendly) and i won the chili cook off in my apartment complex :)

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Reviewer:

beccajimmy4ever

Cooking Level: Expert

Home Town: Delhi, California, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 12, 2011

This is the best chili I've ever tasted. I didn't really like chili that much until I had this at my mom's house. I had to get the recipe from her. It's not too obvious from the ingredients, but this chili does have quite a kick to it, which I love! Give this chili a try, even if the ingredients do seem a little odd.

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Kali

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Reviewed: Aug. 23, 2011

The flavor of this chili is great. In my opinion, the beans are necessary. I like use half pinto and half kidney. Also, there is WAY too much chicken broth in this recipe. I think it has to be a mistake. Use half the amount of chicken broth at the very most. I use even less than that. Otherwise, it becomes more of a broth that tastes like chili. This chili is great when garnished with sour cream, chives, lime wedges, and cilantro.

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EveryDayGourmet

Cooking Level: Expert

Home Town: University Place, Washington, USA

Living In: Bellevue, Washington, USA

Reviewed: Feb. 23, 2011

I followed the recipe exactly. It was very flavorful and easy, but a little soupier than I prefer even though I drained the beans. I think it could be made with less broth and soup.

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