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Last February I made Chili Soup with the intention of sharing my recipe with you. It’s not that I don’t think you have a Chili recipe, I’m mean, who doesn’t? But, when I made this one it was so good I thought we should all have it in our winter soup arsenal.
And then a funny thing happened on the way to the computer. I forgot to take any pictures. I thought I had taken a few pictures. I remember taking a few pictures. But when the time came to post the recipe I couldn’t find any chili soup pictures! Please pray for me. 🙂
Fast forward 8 months. Cool nights are replacing long, hot summer days. The leaves are finally turning gold and red. Soup is back on our weekly menu. I use to make chili by memory. That is, I remember mom gathered a few cans of beans, cooked up some hamburger and we had chili soup. What else went in to the pot was a bit of a guess. I don’t use my memory for this one anymore, I use this recipe. Enjoy!
Have a blessed week,
For the word of God is quick, and powerful, and sharper than any two-edged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart. Hebrews 4:12 KJV
- 2 pounds ground beef (or ground turkey)
- 1 large onion, diced
- 2 teaspoons chili powder
- 1 clove garlic, finely chopped
- 1 small green bell pepper, finely chopped
- 1 Anahiem pepper, finely chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups tomato sauce (or 1 - 29 ounce can)
- 2 cans chili beans (15 ounces each) (do not drain)
- 1 can drained red kidney beans (15 ounces)
- 2 tablespoons all-purpose flour
- 1 tablespoon vinegar
- In a large Dutch oven or soup kettle, brown beef with onions, garlic, bell pepper and Anahiem pepper until beef is brown and the vegetables are tender. Drain well.
- Stir in spices, tomato sauce and beans. Simmer uncovered for 1 hour, stirring occasionally.
- Combine flour and vinegar, stir into chili. Simmer another 15 minutes or until slightly thickened.
- Garnish with crackers and shredded cheddar cheese (optional).
Adjust chili powder and pepper seasoning to taste.
* If you really like it HOT, add a few red pepper flakes, to taste.