Now that it's starting to get cooler outside, it's time to start thinking of things to make you feel warm and fuzzy inside. Okay, gassy too, but that's just a bonus. Anyway, I present to you a recipe for Chili Soup. No it's not watered down chili, but rather a hearty soup with some chili innards. The recipe is for a large batch-3 gallons- but can be scaled down if you have a smaller soup pot. It does freeze well, though. Enjoy.
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Chili Soup(3 gallons)
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Kidney beans, dried *** 2 lbs.

1) Weigh beans before washing. Wash beans. Soak overnight in cold water. Drain.

Margarine 6 oz.
ground beef 6 oz.
green pepper, 1 ea.
chopped 10 oz.
onion, chopped 1lb.6oz.
chili powder 1/2 oz.
curry powder 1 Tbsp.
garlic, crushed 1 clove

2) Cook beef, pepper, onion, chili powder, curry powder and garlic in margarine until meat is browned.

Beef stock 1-1/2 gal.
tomato puree 2 qt.
salt 1/2 oz.
pepper 1/4 tsp.
sugar 2 oz.
worcestershire 1 Tbsp.

3) Add stock, drained kidney beans, tomato puree and remaining seasonings. Bring to a boil. Cover and simmer until beans are tender, 2 to 2-1/2 hrs.

flour 6 oz.
cold water 3 cup

4) Mix flour and water. Add to soup. Simmer 15 minutes. Remove from direct heat.

***3 lb. drained, canned kidney beans may be substituted for each 1 lb. of dried kidney beans.

Posted by: Physics Geek at 12:37 AM | Comments (1) | Add Comment
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