This chili is hearty, savory and just darn tasty. It’s loaded with ground beef, pinto and kidney beans, tomatoes, and green chilies. The combination of spices and chipotle peppers build layers of flavor. Whether you're tailgating or craving a satisfying meal, this recipe is a winner any time of year. Stovetop:  25 minutes.
 
Preparation:  Thaw completely.  If soup is frozen or partially frozen, defrost in microwave before cooking.
 
Cooking Instructions:  Place contents of soup bag in saucepan. Add 1 cup water to the bag. Swirl bag and empty liquid into saucepan. Bring to a boil, then reduce heat and simmer 20 minutes or until desired consistency of the chili is reached. Sprinkle cheddar cheese on top of each bowl before serving.
 
Suggested Sides:  Dollop of sourcream.  Cornbread and/or coleslaw