Beefy Chili Soup
"This is more of a soup than a thick chili. It is meaty and wonderful on a fall day. The cooking time is flexible. I have served it after an hour and have also cooked it several hours. It tastes best when simmered at least 3 hours. Freezes well."
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
1 pot
ingredients
- 3 -4 slices bacon, cooked and crumbled
- 1 onion, diced
- 1 (15 ounce) can black beans
- 1 lb ground chuck, cooked and drained
- 2 tablespoons olive oil
- 4 1⁄2 cups beef stock
- 1 (30 ounce) can tomato sauce
- 30 ounces water, use sauce can to measure
- 1 tablespoon hot chili powder
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1⁄2 teaspoon pepper
- 3 1⁄2 cups vegetable juice or 3 1/2 cups tomato juice
directions
- In large pot over medium high heat, saute in olive oil: cooked bacon, onion, and cooked meat until onions soften (about 3 or 4 minutes).
- Add garlic and spices, saute two more minutes.
- Add everything else. Simmer a few hours.
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<p>Feeding the masses is the reason I use 'Zaar. Most of my cooking occurs simply to keep everyone fed (we have 6 kids plus two kids in law). I double almost every recipe to feed the crew. I love cooking with my kids - they are tremendously helpful and we have a very good time making a mess. :] <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
