Chili Soup

There is nothing better on a cold day than a bowl of hot chili soup! Here's my recipe and I hope you love it as much as my family does!

Chili Soup
1 - 1 1/2 pounds lean ground beef, browned and drained
2 TBS oil
1/2 C chopped onion (set aside 2 TBS to brown with beef)
1/4 C chopped bell pepper (any color)
2 cloves garlic, chopped
1 tsp. crushed red pepper flakes
1 - 14.5 ounce diced tomatoes (chili ready)*
3 - 15 ounce chili beans in sauce
1 - 15 ounce can red kidney beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 ounce can cannellini beans, drained and rinsed
2 - 29 ounce cans tomato sauce
1 tsp. crushed or ground oregano
1 TBS Cumin
3 TBS Chili powder
1 1/2 tsp. salt
1 tsp. pepper
Brown the ground beef with a couple tablespoons of the chopped onion and set aside. In a large stock pot or 5 qt. Dutch oven, add the oil and sauté the remaining onion, the green pepper and garlic over medium low heat for about 5 minutes until vegetables are tender. Add the tomatoes and beans stirring to combine. You can use any combination of beans such as chili beans and only red kidney beans, your choice. Pour in the tomato sauce and add the spices. Add the cooked ground beef, stir all to combine and bring to slight boil, turn the heat to low and let simmer for half an hour.

 

*You can substitute the diced tomatoes for a can of Rotel tomatoes and chilies for an even spicier soup.

You can also spice it up by adding 1/2 teaspoon or more of cayenne pepper, use sparingly though!