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: Nov. 14, 2006

I loved this recipe!!! I didn't use the red pepper flakes or the cayenne pepper but I used more tomatoes and it was soooo good!! Everyone loved it!!

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Reviewed: Nov. 8, 2006

I'm soooo glad I made this. Perfect. It is a little scary when you first add the soup and broth,it does look like soup, but it cooked down quite a bit and was just perfect. Thank you, thank you.

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Bev

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Reviewed: Nov. 3, 2006

This chili has a good flavor but was WAY too watery. I added three cans of tomato paste to try to correct it, but it still looks more like chili soup. Definitely cut back on the broth!

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RTrif

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Reviewed: Oct. 26, 2006

Spectacular! Will make again, my try using one can pinto and one can kidney beans. The spice was just right, and definitely filled us up on a cold night!

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melanieaustin

Cooking Level: Expert

Home Town: Berwick, Maine, USA

Living In: Barrington, New Hampshire, USA

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Reviewed: Oct. 25, 2006

Sorry Justin, I've eaten chili all over the country and this tastes nothing like chili, spicy tomato sauce maybe, but nor chili!

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H.S.

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Reviewed: Oct. 14, 2006

Quick and easy with good flavor and very spicy. I thought it could be thicker and had a little too much liquid.

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Michele

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

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Reviewed: Oct. 12, 2006

Good chili - I am one that likes a thicker chili & would recommend using less chicken broth. Also, I used less than 2 T. chili powder & no red pepper flakes, but 1/2 t. cayenne pepper which made it way too spicy for our family. It had good flavor, and I will try it again with modifications - I only gave it 4 stars - still very good, but not knock-your-socks-off good!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Oct. 11, 2006

I've used this recipe over a dozen times now. And anyone who's looking for a recipe this is where I direct them. The only change I make is I add tobasco sauce instead of cayenne. Yum, making this again this week!

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Mom2twoBoys

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Reviewed: Oct. 6, 2006

This was delicious. I only added 3 tablespoons of chili powder also, and it was plenty! Everyone really liked it. It was fairly simple, not having much variety of ingredients, but the flavor was very good.

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alicia ann

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Reviewed: Sep. 29, 2006

Very tasty! My husband loves chili and said this recipe is a keeper.

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skye

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2006

This gets the thumbs up! First time I have ever cooked a chili and looks like I picked a good one. My husband said he would like to have it every week!

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Dodgycook36

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Reviewed: Sep. 18, 2006

Love it, Love it, Love it! Even my dad who likes traditional chili the best thought it was great - pinto beans instead of kidney was a great change. Thanks!

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Laura

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Reviewed: Sep. 14, 2006

This is very possibly the best chili I have ever had. I followed the recipe but only added one can of pinto beans. Texans do not usually add beans to chili. Do be careful with the cayenne pepper "to taste". I would recommend 1/2 teaspoon.

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TEXXYTOE

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Reviewed: Sep. 13, 2006

Spicy & yummy! I took other people suggestion and used 1 can of pinto beans and 1 can of kidney beans. I also used generic grocery store brand tomatoe soup and it turned out fine.

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PurpleTartini

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Reviewed: Aug. 21, 2006

This has a really great taste, but is kind of thin. I cut down on the chicken broth and added a can of tomato paste, and it was much thicker, with the same great taste. My family loved it!!

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Kellyc98

Cooking Level: Expert

Home Town: Globe, Arizona, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 2, 2006

Man, this is good! I omitted the cayenne pepper. Cooked everything else just as recipe said. It came out perfect. Just the right amount of heat. Not too hot, but has a kick! If you like it even spicier, just add the cayenne pepper as suggested. It was a little watery, but after I added crushed corn chips and shredded cheese (my personal favorite toppings), it was just right! This is a new favorite in my chili file!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jul. 26, 2006

This was my first time making chili, and it came out absolutely fabulous! I did make a few alterations. I didn't put in the red pepper flakes, and I cut back on a lot of the spices. I left out the chicken broth too. I think putting that in would have made the dish too soupy.

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Sophi

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Reviewed: Jul. 22, 2006

I made this on a whim because my hubby is a chili fanatic. He spends all day making his chili and I spent no time at all on this and it was fabulous! I will be making this alot more. Thanks for a really easy recipe.

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Missy B.

Cooking Level: Expert

Home Town: Pottsville, Pennsylvania, USA

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Reviewed: Jul. 3, 2006

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.

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NEEDLEFINDER

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Reviewed: Jun. 19, 2006

I tried this recipe over the weekend and loved it! It was so very easy and my family loved it, including my husband who claims he makes the best chili! Not anymore! Thanks from Alaska!

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