February 11, 2006

Chili soup

This is a recipe that I used to make when I worked in a commercial kitchen: chili soup. Don't mistake it for chili that's been diluted with water; it's really, really not.

Ingredients
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Kidney beans, dried*** 2 lb.

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

Margarine 6 oz.
ground beef ""
green pepper, 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.

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