It’s week three of my Soup Series! So far I’ve shared potato soup and vegetable soup. Today, I’m sharing a recipe for chili!
Here’s what you’ll need:
- Hamburger, browned and drained
- Tomato juice
- Elbow pasta
- Chili powder
- Garlic powder
- Salt
- Pepper
- Chopped tomatoes
- Chili beans
- Black beans
- Tomato paste
Start by browning your hamburger. Drain out any grease. This was my least favorite part because I really don’t like hamburger, especially hamburger from the grocery store. I come from a family who grows their own cattle and eats their own meat, so grocery store meat is a little disgusting to me.
Add tomato juice to a large saucepan and bring to a boil. Add in your seasonings, tomatoes, beans and the chopped hamburger.
You can also add tomato paste if you want the chili to be thicker. I didn’t need the paste, so I left it out. My suggestion is to cook that on low for about 2 hours. About an hour before serving, I would add in the pasta. I added the pasta at the beginning and let it cook for three hours, which was too long because the pasta was a little mushy. Be sure to stir the soup every once in awhile as it cooks, especially once the pasta is in so it doesn’t stick to the bottom.
- 1 large can tomato juice
- 1 Tbs chili powder
- 2 tsp garlic powder
- salt and pepper to taste
- 2 cans chili beans
- 1 can black beans, drained
- 1 can petite diced tomatoes
- 1 lb ground hamburger, browned and drained
- 1 cup elbow macaroni
- Brown the hamburger
- Drain grease from hamburger
- Add tomato juice and seasonings to large saucepan, bring to a boil
- Turn heat to low, add in beans, tomatoes, and hamburger
- Cook for two hours, stirring occasionally
- One hour before serving, add in pasta and continue to cook on low
- Optional: Serve with Tabasco, shredded cheddar cheese or crackers
Check back next week for a soup roundup — tons of soup recipes for you to enjoy!
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