Chilli Soup Food

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.

RED LENTIL, CHICKPEA (GARBANZO) & CHILI SOUP

Steps:

• Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
• Add the oil and onion, and cook for 5 minutes
• Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
• Heat gently, season well and stir in the cilantro.
• Finish with a spoonful of the greek yogurt.

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 BEEF SOUP

Steps:

• In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
• Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.

MEXICAN CHILLI SOUP

Steps:

• Preheat the grill to a high heat. Toast the whole chillies, turning often to avoid burning (blackening). Remove the chilli seeds and stems, reserving them in case you want to increase the heat of the soup later. Soak the chillies in 1 cup of the stock for 10 minutes then blend the chilli and stock mixture until smooth in a food processor or blender.
• Char the onion slices and whole garlic clove all over. Peel the garlic clove after cooling a few minutes. Char the tomato slices then chop roughly.
• Blend the onion, tomato and peeled garlic clove with 2 cups of the stock until smooth and add to the chilli mixture.
• Heat the tablespoon of olive oil in a pan then fry the chopped bacon. After a minute or two, add the mushrooms and cook for about 5 minutes. Blend the bacon and mushroom mixture with the ricotta in the remaining cup of stock. Combine with the rest of the soup in a large pan and reheat for about 5 minutes. Serve garnished with the fresh coriander.

HEARTY TEX-MEX CHILI SOUP

Steps:

• Combine all ingredients in a large saucepan and bring to a boil.
• Reduce heat to low; cook for 20 to 25 minutes.

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.

CHILI SOUP

Steps:

• Brown the ground beef, drain.
• Cook macaroni according to package directions, yeilding the 2 cups.
• In a large pot, combine ground beef, macaroni and rest of ingredients. Heat on medium low to medium for 1 hour. Do not boil too hard, the macaroni will break down. The longer you cook it the thicker it gets.