By susie cooks on August 28, 2006
Photo by ~Nimz~
Photo by ~Nimz~
"This is so easy and everyone loves it. Set out some bowls of sour cream and shredded cheese to top the chili. We like to serve it in bread bowls. Enjoy!"
Serving Size: 1 (567 g)
Servings Per Recipe: 4
"Great chili recipe! I used 1 can of tomato paste instead of tomato soup because I didn't have it, added an additional can of kidney beans, used a can of pork and beans instead of pinto beans and threw in the remains of our Diet Coke (about 1/2 cup) and still tasted great! The leftovers are just as good! Thanks for sharing!"
"Made up a batch for the freezer to have on hand for those unexpected times - minus a couple of bowls for lunch today. Other then only using half a bottle of light beer, I made a posted (didn't see the beer either till I was into the making!) Loved the addition of the pinto beans. Added to my Chili Cookbook - yes it is that good. Thank you Susie!"
"Made and reviewed for Zaar 2007! Deeeelish! I did not have any tomato soup, so used a 28 oz can of chopped tomatoes and some tomato paste. I also added some Heinz baked beans because I did not have pinto beans. I'll definitely make this again! My BF LOVED it!"
"Excellent chili. I have never made chili with tomato soup or beer and was extremely pleased with the outcome. The flavors went together so well. I added 6 cloved of garlic but other than that made as directed. Thanks sc for a wonderful meal."
"I was scared to try this because I didn't notice the beer ingredient when I tagged this but my mom said it boils away. It was very good. My dad ate 3 bowls of it."