#chili soup recipe

[matejavrckovic]

Chili Soup In this recipe meant to feed a crowd, canned tomato soup is combined with kidney beans, tomato juice, potatoes, and ground beef seasoned with chili powder.

[helloitsgracevanderwaal]

Recipe for Chili Soup In this recipe meant to feed a crowd, canned tomato soup is combined with kidney beans, tomato juice, potatoes, and ground beef seasoned with chili powder.

[metaphysical-research]

Chili Soup Cans of tomato soup are combined with kidney beans, tomato juice, potatoes and ground beef seasoned with chili powder in this recipe designed to feed a crowd.

[daily-deliciousness]

Chili crisp chicken ramen in ginger soy broth

[fattributes]

Caramelized Gochujang Tomato Soup with Chili Crisp

[vegan-nom-noms]

Butternut Squash Quinoa Chili

[the-infamous-eel]

I don't cook my chili from a recipe anymore, but rather by knowing what flavors I want and how to cook to achieve them. However, @theoutcastrogue asked for the recipe, so here's a guide, instead.

Before I begin, a couple of caveats. This was developed through trial and error. Nothing was written down. There's little in the way of measurements or exact times. Vibes only

Ingredients

1 lb ground ground beef. Cubed chuck roast or stew meat is great, too. Use whatever you want, I don't care. I'm not the chili cops

1 white onion, diced

3 large cloves of garlic, minced

Chilies. In this case I used 2 Fresnos, 1 jalapeño, and 1 Serrano. De-seeded and chopped fine. This was a spicy chili, but I hate spicy for spicy's sake. It's all about heat and flavor, so soaked my chilies in water and vinegar to take some of the heat out, but leave the flavors. I like to control the spice (because he who controls the spice, blah blah blah) and adjust for heat later, so this gives me wiggle room. You can also use less chilies or sub in poblanos or Anaheims. You can also use dried chilies, but that's all you.

1 can of chipotle peppers in adobo sauce. From this I took 3 peppers and rinsed them off. Again, reducing the initial heat so I can adjust manually later. These I chopped up, seeds and all. I reserved 2 tablespoons of the adobo sauce to use when adjusting heat (I never had to, btw. It was perfect)

About a half cup of whatever spice mix you like. Again, I'm not the spice cops. I used about a tablespoon each of chili powder, ancho chili powder, smoked paprika, and about a teaspoon of cumin, coriander, salt, pepper, and Tajin. Maybe some others I can't remember

Tomato paste

1 can of diced tomatoes (14 oz)

1 can of kidney beans (12 oz). When I'm making a larger batch, I'll use 2 (two) 12 oz cans of tomatoes and a can of kidney beans, plus a can of black or pinto beans. Do whatever you like.

Fresh lime

Ok, on to the process... heat up a couple of tablespoons of oil in a large Dutch oven or stew pot, over medium heat. Toss in your onions and a pinch of salt and turn the heat down a notch. Sweat out the onion for about 10 minutes, stirring frequently until they begin to get soft and translucent. Now throw in the diced chilies (draining first, of course). Keep stirring for another 10 minutes.

While this is cooking down, take 1/3 of your spice mix and work it into your ground beef (or coat all your stew meat in the spice)

Finally, add the garlic and cook for another 5 minutes. It should all look like this

Now remove everything with a slotted spoon or whatever spoon or ladle like implement you have. Set it aside.

Now turn the heat back up to medium high. There should be just enough oil left in the pot to sear up your beef, so toss that in when it gets hot again. Break it apart, but don't stir that shit yet. LET IT BROWN! Just leave it alone for like 2 minutes. Ok, good? Now toss in another 1/3 of your spice mix and give a stir. Get it good and coated. Stir occasionally until browned.

Drain the fat a little, but leave some. Now toss in your chipotles and about a half a tablespoon of tomato paste and let that cook for a minute or two, stirring occasionally. Add all the onion, chilies, and garlic. Stir it up and let the flavors mingle. It should look like this...

As a brief aside, I'm a huge proponent of letting each addition cook down a little, letting each new ingredient have a chance to make friends with everything else. It builds layers of flavor. It takes time, though. If you're in a rush, that's ok. It'll still taste good if you want to just add things together quicker and add more stuff at once. Might not be as good, but still good.

Next, it bean time. Not much to say here. Beans go in, everything gets stirred around a bit for while. Couple minutes, maybe.

After everything has done a meet and greet for a few minutes, add your tomatoes and the last 3rd of your spice mix. Stir. Wait a minute. Stir. Wait another minute. Stir. Now taste!! It's ok if at this point it tastes a little tinny, or little too much like tomatoes from a can. Don't worry about it. You did just add a big-ass can of tomatoes, but that's gonna mellow out as it cooks down. However, if it's bothering you, like it did me, or if it's already too spicy, here's where you can add your secret ingredients. Bacon, rendered down and chopped up is always a good choice. For this batch I drizzled in maybe a teaspoon of maple syrup (that real shit. No fake butter flavored corn syrup) and a quarter cup cream.

At this point everything should be well mingled and the flavors are starting to really meld. You may be tempted to adjust the heat at this point. You do you, cowboy, but I'd save that for near the end. And we're nowhere near the end, just through the hard part.

Put a lid on it. Turn the heat down to low. Let it simmer. My stove cranks out a decent amount of heat, even at the lowest end of the dial, so that's where I set it. If your stove top isn't a gas furnace the likes of which would make Hephaestus jealous, maybe just a touch above low. Bubbly simmer, but not boiling is what you're looking for.

Brab a beverage of your choice, set a timer for 30-45 minutes, and go fuck off and do something else. I finished up the UC Vanguard questline in Starfield for the 3rd time. Every 30-45 minutes, go stir it. Make sure it's not reducing too much. If it is, add a touch of beef broth or water. Taste it. Savor the anticipation of a good-ass bowl of chili in your future.

Keep that up anywhere from an hour-ish to whenever. I let mine go for 2 1/2 or 3 hours. About 30 minutes before you plan on serving it, give it another taste. Nows when you can adjust for seasoning, spice level, etc. I probably put enough chili peppers in for a batch twice this size, so it was spicy. Delicious, but spicy. I added another 1/4 cup of cream to cut it a bit. It's your call.

After letting any adjustments meld into the rest of the flavors for about 30 minutes, serve it up!! I squeezed some fresh lime juice over it, and served it with sour cream, shreddy cheese, and some pickled red onions I started before I began my chili journey. Bone Apple Teeth!

[thelordismylightandmysalvation]

Crock Pot White Chicken Chili ~ Recipe

(via 7 Delicious Fall Soups - StoneGable)

[child--ish]

You know what the main ingredients are for a good soup? thomato and chili.

[supercantaloupe]

remarkably good soup i made tonight, from mostly pantry ingredients

1/2 onion, thin slices

2-3 garlic cloves, thin slices

1 little can of green chilies

1 can of crushed tomatoes (fire roasted even better)

1 can hominy (same size can as the tomatoes, sometimes they come in bigger ones?)

spices of choice (i used cumin, coriander, bay leaf, oregano, chili powder, and chipotle powder)

broth

leftover roast chicken, cut in bite size pieces (you could also poach a raw chicken breast in the soup and then cut or shred it once it's cooked)

saute the onion and garlic in some oil til soft. add spices, canned chiles and tomatoes, and cook until toasted and almost dry. add broth, hominy, chicken, and simmer until the veg is soft as you like. also salt to taste. i topped my bowl with crushed tortilla chips, shredded cheese, and lemon juice (i was out of lime)

[recipeshub24]

Cooking Homemade meal using this perfect Recipe- YOU WILL LOVE IT😍😍

Easy Crockpot Dinner If you're looking for a cozy meal that requires little effort, then this Easy Crockpot Dinner is just for you! It's warm, cheesy, and perfect for busy evenings when you want something delicious without spending hours in the kitchen. Why Make This Recipe This recipe is a lifesaver for those hect... 🍕🍟🥪 ✅ Don’t miss out, Get The full Recipe Here 🥙🥡🍖

[mustlovegarlic]

The Best Slow Cooker Chili

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.

[daily-deliciousness]

White chicken chili corn chowder

[ispyspookymansion]

is it way too hot for soups? yeah. is it also the only thing i always enjoy making and eating? yeah.

[vegan-nom-noms]

Slow Cooker Vegetarian Chipotle Chili with Quinoa