1 (4 ounce) can chicken chili
2 (4 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 (6 ounce) cans tomato paste
2 cups water
1/2 cup Worcestershire sauce
2 cups shredded sharp Cheddar cheese
In a medium mixing bowl, mix the chicken chili, beef broth, tomato soup, tomato paste, water, Worcestershire sauce, cheese and chicken mixture. Serve immediately.
A keeper for sure! I added a dash of cinnimon and a half of a chopped apple to the sauce as it boiled. I also soaked about 1/2 cup of raisins in the rum to add at the end. I served this over vanilla and butter pecan ice cream for a group of friends and they all gave it a thumbs up!
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