My Simple Chili 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.

CHEESY CHILI SOUP

Steps:

• Bring all ingredients except cheese to boil in medium saucepan.
• Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
• Ladle into bowls. Top with remaining cheese.

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:

• In large saucepan bring approximately 8 cups of water to a boil. Add the elbow noodles as well as the tomato sauce and kidney beans and cook pasta til done according to box directions. DO NOT DRAIN!
• Brown beef in saucepan, and drain. Add tomato soup, and chili powder to beef and let simmer for a couple of minutes.
• Transfer meat mixture to the pot of cooked noodles (with water) and stir well. (Add more water if too thick -- should be a brothy soup consistency).
• Allow to heat through and serve with cheese and onion to taste in each bowl.

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.

MY SIMPLE CHILI-SOUP

Steps:

• In a dutch oven pan, brown and drain ground beef with onions that you have ground fine in your chopper or food processor.
• Add taco seasoning mix and coat beef well.
• Dump the beans in, and the tomato juice.
• Simmer for 30 minutes.
• Garnish and enjoy.

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.

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.

SIMPLE CHILI

Steps:

• Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
• Stir in remaining ingredients except beans.
• Heat to boiling, reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.
• Stir in beans.
• Heat to boiling, reduce heat to low.
• Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
• To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
• To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.

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.