Chili Willi Soup Recipes

WILLIE'S CHILI

Steps:

• Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
• Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
• Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
• Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.

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.

JAKE'S CHILI-SOUP

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

WHITE CHILI (FOOTBALL SOUP)

Steps:

• Heat oil in large pot over medium high heat.
• Add onions and saute until translucent, about 10 minutes.
• Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• Add undrained beans and stock and bring to a boil.
• Reduce heat and add chicken and cheese to chili and stir until cheese melts.
• Season to taste with salt and pepper and ladle into bowls.
• FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

CHILI SOUP

Steps:

• Brown beef and onion.
• Stir in chili powder; add kidney beans, tomatoes and water.
• Bring to a boil; reduce to simmer and cook covered for 1 1/2 hours.
• Fold in cooked macaroni and simmer for 15 minutes more.
• May be prepared ahead and refrigerated.
• Serves 10.

CHILI VEGETABLE SOUP

Steps:

• In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
• Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
• Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
• Season with salt and pepper to taste.

CHILI BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

CHILI'S BLACK BEAN SOUP

Steps:

• In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
• Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
• Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
• Bring mixture to a simmer and cook approximately 15 minutes.
• In a blender, puree 1 quart of the soup, and put back into the pot.
• In a separate bowl, combine the cornstarch and 2 tablespoons water.
• Add the cornstarch mix to the soup and bring to a boil for 1 minute.
• Serve with cornbread, white rice, or your favorite side dish.

MEXICAN CHILI SOUP

Steps:

• Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
• Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
• Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

CHILLI CON CARNE SOUP

Steps:

• Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
• Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
• Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You'll need spoons to eat it.

EASY CHILI SOUP

Steps:

• Put everything but the cheese and sour cream in a pot and simmer for about 15 minutes.
• Add sour cream and grated cheese to soup in individual bowls.

KAREN'S CHILI CON CARNE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.