Search thousands of recipes reviewed by home cooks like you.

Justin's Hoosier Daddy Chili

Justin's Hoosier Daddy Chili

  • Prep

    5 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 10 m
BOOMAN101 aka Justin Swarens

BOOMAN101 aka Justin Swarens

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1585 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
  2. Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JULES2JEWELS
80

JULES2JEWELS

12/9/2006

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.

NEEDLEFINDER
69

NEEDLEFINDER

7/3/2006

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.

luv2cook26
59

luv2cook26

10/30/2005

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.

Similar recipes