Beefy Chili Soup Recipes

CHILI SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

BEEFY SWEET POTATO CHILI

Steps:

• Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.

HEARTY AND DELICIOUS BEEFY CHILI SOUP

Steps:

• In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside.
• In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
• Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes.
• Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 45 minutes (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!).
• Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through.
• Ladle into bowls and dollup with sour cream if desired.

BEEFY CHILI SOUP

Steps:

• In large pot over medium high heat, saute in olive oil: cooked bacon, onion, and cooked meat until onions soften (about 3 or 4 minutes).
• Add garlic and spices, saute two more minutes.
• Add everything else. Simmer a few hours.

_BEEFY CHILI SOUP

Steps:

• Place the kidney, navy, and black beans in a medium-sized bowl, cover with 6 cups boiling water, and soak 8 hours or overnight. In a medium-sized pot, brown the ground beef. Drain and rinse the soaked beans, and add them to the pot with 6 cups fresh water and contents of the seasoning packet. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir the soup occasionally as it simmers. Add the tomato juice and return to a boil. Reduce the heat, cover, and simmer another 15 minutes. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.

BEEFY MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.

BEEFY CHILI SOUP

Steps:

• 1. Place the kidney, navy, and black beans in a medium-sized bowl or pot. Cover with 6 cups boiling water, cover, and soak 8 hours or overnight. 2. Coat a medium-sized pot or Dutch oven with cooking spray, and preheat over medium-high heat. Add the beef, and cook, stirring constantly for 4 minutes, or until no pink remains. Remove any excess fat, and set aside. 3. Drain and rinse the soaked beans, and add them to the pot along with 6 cups fresh water and all of the jar ingredients. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir the soup occasionally as it simmers.4. Add the tomato juice and return to a boil. Reduce the heat to low, cover, and simmer another 15 minutes. Serve immediately. 5. Refrigerate any leftover soup in an airtight container for up to 1 week. CREATING THE JAR1. Wash and thoroughly dry a 1-pint wide-mouth canning jar.2. Place all of the seasonings shown below in a plastic sandwich bag.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar Premixed seasoning packet: 1/2 teaspoon garlic powder 1 teaspoon salt 2 teaspoons ground cumin 2 tablespoons dried cilantro 1 teaspoon sugar 2 tablespoons chili powder 1/3 cup dried minced onion 1/2 cup black beans 1/2 cup navy beans 1/2 cup red kidney beansBOTTOM of the jar * For quart jar, double ingredient amounts.3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the soup found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

BEEFY VEGETABLE SOUP

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.