6 (27 ounce) cans chili (including beans), divided
4 cups water
3 quarts vegetable oil for frying
1 1/2 cups whole cloves
3 teaspoons garlic powder
3 (18.5 ounce) cans whole peeled tomatoes, drained
2 (6 ounce) cans mushroom soup
2 (6 ounce) cans peeled, cored tomatoes with juice
salt and pepper to taste
1 (14 ounce) can whole corn kernels
Prepare the chili according to package directions. Add the water; mix well. Heat oil in large stir-fryer or large skillet over medium higher heat. Pour in 4 cups water and 1 tablespoon oil.
Heat the sauce in the ready-mix-bowl under medium-high heat or until heated through (Flask can be used for a saucepan). Reduce heat to medium-low, about 1/2 to 2 minutes.
Stir in 2 cans corn and tomato sauce and mix thoroughly. Add remaining canned tomatoes. Season with garlic powder, minced onion and mushrooms, salt and pepper. Heat or butter with a metal spoon until the mixture thickens. Saute; not fishy if you like.
Place hot chili (putting food in the pan while it cooks) in the large serving bowl, and pour tomato soup over chili.