Clinton's Mesquite Chili Recipe

Ingredients

1 (8 ounce) can tomato soup

1 (10 ounce) can tomato puree

1 (10.75 ounce) can whole kernel corn, undrained

1 (4 ounce) can chopped tomatoes with juice

1 cup chopped green bell pepper

1 (8 ounce) package dry white wine

1 cup chopped onion

2 (1 ounce) packages dried minced onion

1 packet taco seasoning mix

Directions

In a large bowl, mix tomato soup, tomato puree, whole kernel corn, tomatoes with juice, green pepper, dry white wine, onions, taco seasoning, and tomato paste. Cover and chill at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Shape mixture into 1 inch balls with a wooden spoon. Roll each ball in corn kernels and dip in water to coat. Place on ungreased cookie sheets. Bake 10 minutes in the preheated oven, until golden. Cool completely. Refrigerate at least 4 hours before serving.

Comments

Jush Burruughs writes:

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I gave it 4 stars because it was very easy to make and good tasting. The ONLY thing I changed was decrease the flour by a quarter of a cup and the whole milk by 1/2 cup. I found that I needed less cream so I held the sauce at room temperature and when I added the cream back the batter was perfect. I had to add flour to the sauce to make it stick but that's really no problem at all. I set the proper spice levels for my food and it came out very fine. My family went back for seconds.

Clinton's Mesquite Chili Recipe

Ingredients

Directions

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