Chili Soup

Chili Soup

A few weekends ago when my both my daughters came home for a visit, I asked them what they wanted me to make and they both said,"chili soup". It’s so delicious on that first chilly day of fall.

Ingredients:

1 Lb. of chop mean

4 Beans (Black, Pinto, Kidney, Cannelloni) rinsed and drained.

1 Medium sized yellow onion finely chopped

2 Tsp. Salt

2 Tsp. granulated garlic

1 Tsp. Cumin

1 Tsp. Ground pepper

2 Tsp. Curry

¼ Tsp. Cayenne

2 Tsp. Paprika

1 can tomato paste (6 Oz’s)

1 can chopped/ or crushed tomato (35 Oz’s)

2 cups water (or beef or chicken stock)

Recipe

In a large stock pot, brown chopped meat and break apart with a spatula. When no longer pink, push to one side of the pan. If needed, add one tablespoon of canola oil and add chopped onion. Cook until lightly brown. Toss with chopped meat and move onion and chopped meat mixture to one side of the pan. Add tomato paste and break it down with a spatula and cook for two minutes. Combine tomato paste with onion and meat mixture. Add can of crushed tomato and stir, scraping the bottom of the pan. Add all of the beans and stir. Add of the seasonings and stir. Add water or broth and bring to a full simmer and completely combine all ingredients. Cover and cook on low heat for 30 minutes. Taste and adjust seasonings is needed.

Serve in soup bowls topped with grated cheddar cheese and a dollop of sour cream. A wedge of fresh corn bread will complete this satisfying meal!

Enjoy!