I love pasta and cheese with my Chili.

I like my chili pretty simple, but spicy. My favorite chili that I make has both beef and sausage with kidney beans and diced tomatoes. I usually add chipotles to kick it up a notch. Makes me want to make some in fact...

I used to make pots of chili just for me all the time :)
I usually did vegetarian, with just beans (red and black) and occasionally a Boca burger or two crumbled up into it. I never use TVP, so the burgers are what I had...
I would have a LOT of tomato paste/sauce and chili powder, peppers (green and red), tomatoes, celery, lots of fresh onion, salt, pepper, basil, and i know this is weird, but curry powder! I love mixing huge amounts of spices into things I make, I love weird combos like that.
On the same note, something I will probably get blasted for, but I still think tasted great, was adding yellow mustard and a little ketchup to my bowl.
Tastes yummy and cooled it down a bit so I could snarf it! :p

Eat with melba toast and /or rice cakes. Yum.

woah weird stereo audio. wearing headphones your voice travels between ears.

also that line about it having the colors of fall was great.

thanks for this entertaining review

Yum... I love chili, and this does sound like a great meal (especially now, as you said, as the weather is definitely starting to head in the inevitable direction of being far too cold for my liking). I haven't been very impressed with frozen chili in the past, but this product sounds promising... I will have to give it a try. I prefer to make my own chili (when I can spare the time), and enjoy experimenting with different ingredients. I usually use at least three or four types of beans (typically dark red kidney beans, black beans, pinto beans, and navy beans); sometimes I make it with beef, but I often keep it vegetarian... I also like to use lots of tomatoes (and sometimes some extra tomato sauce). Although chili powder is perfectly acceptable, it's fun to try using different types of chili peppers... fresno chilis, poblanos, jalapenos, anchos, pasillas... the possibilities are endless. Other "secret ingredients" that I often include are cocoa powder and brown sugar. I like to try to do *something* different almost every time I make chili, but at the same time I don't often stray too far from my favorite "staple" ingredients.

As always, great review... now I seriously want to go and get some chili into my belly. :)

"...a cross between a soup and a chili..."

Would that make it...silly? (Sorry, couldn't resist!)

Great review.