100% would make again
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No one ever guesses the "secret ingredient" in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee
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Nutrition Facts: 1 serving (1 cup) equals 292 calories, 14 g fat (6 g saturated fat), 39 mg cholesterol, 974 mg sodium, 22 g carbohydrate, 6 g fiber, 17 g protein.
Super-Duper Chili published in Taste of Home October/November 2002, p35
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Reviewed on Oct. 20, 2009 by JPoundersJr@sbcglobal.net
I replaced the diced tomatoes with ro-tel and use extra cans of chili beans and this won 1st place in a chili cook off at my apartment building.
Reviewed on Oct. 23, 2008 by Laura34
My family LOVES this chilli. I make it as much as I can during the fall and winter months.
Reviewed on Oct. 05, 2008 by keverwann
Oh, and we made a half recipe. So, scale up those veggies to make this healthier.
We lowered the meat to a 1/2 pound each and added a chopped onion, 2 carrots, 2 stalks of celery, and 1 cup shredded cabbage. It turned out yummy.
Reviewed on Jan. 19, 2008 by vin2242_il
Thank you so much for this recipe will try it soon love trying different chili recipes had never heard of adding mushroom soup. Viny
Thank you so much for this recipe will try it soon love trying different chili recipes had never heard of adding mushroom soup.
Viny
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