_beefy Chili Soup Recipes

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HEARTY AND DELICIOUS BEEFY CHILI SOUP



Hearty and Delicious Beefy Chili Soup image

I find that this soup works best with only the chili macaroni flavor Hambuger Helper. This is a hearty soup that should be served as a main meal, with recipe#105726 or crusty buns on the side! Adust the chili powder and chili flakes to suit taste.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium onion, chopped
2 tablespoons minced fresh garlic (or to taste)
1 small green bell pepper, seeded and finely chopped
2 tablespoons chili (or to taste)
2 -4 teaspoons dryed chili flakes (or to taste)
1 -2 teaspoon cumin (or to taste)
1 jalapeno pepper (seeded and finly chopped) (optional)
5 cups chicken broth (or use 3 cups broth and 2 cups water, or use all water)
1 (220 g) package Hamburger Helper mix for beef pasta (use Chili-Macaroni flavor for this)
1 (28 ounce) can diced tomatoes (undrained)
1 (8 ounce) can corn niblets (undrained)
1/3 cup sliced and black olives (or to taste)
salt and black pepper
sour cream (optional)

Steps:

  • In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside.
  • In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
  • Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes.
  • Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 45 minutes (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!).
  • Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through.
  • Ladle into bowls and dollup with sour cream if desired.

Nutrition Facts : Calories 282.4, Fat 14.5, SaturatedFat 5.1, Cholesterol 52.3, Sodium 891.9, Carbohydrate 18.1, Fiber 3.7, Sugar 6.5, Protein 21.4

CHILI BEEF SOUP



Chili Beef Soup image

Make and share this Chili Beef Soup recipe from Food.com.

Provided by hungrykitten

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 lb ground beef
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (16 ounce) can kidney beans, undrained
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 teaspoon chili powder

Steps:

  • In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
  • Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.

CHILI SOUP



Chili Soup image

This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.

Provided by Dirk Zwart

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 14

Number Of Ingredients 9

3 pounds ground beef
1 ½ cups chopped onion
2 potatoes, cubed
4 (15 ounce) cans kidney beans
4 (10.75 ounce) cans condensed tomato soup
8 cups tomato juice
3 teaspoons chili powder
8 cups water
salt to taste

Steps:

  • In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g

BEEFY CHILI SOUP



Beefy Chili Soup image

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.

Provided by Messy44

Categories     Black Beans

Time 15m

Yield 1 pot

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 2447.4, Fat 106.4, SaturatedFat 30.9, Cholesterol 341.1, Sodium 11327.4, Carbohydrate 224, Fiber 61.8, Sugar 69.8, Protein 165.3

MEXICAN CHILI SOUP



Mexican Chili Soup image

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.

Provided by Tina Menard

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 pound rump roast, cut into small cubes
2 onions, chopped
4 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 bay leaves
3 ½ cups beef stock
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

Steps:

  • Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
  • Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
  • Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g

_BEEFY CHILI SOUP



_Beefy Chili Soup image

Number Of Ingredients 7

In addition to the contents of
the jar, you will need to add
the following ingredients:
2 pounds ground beef
6 cups water
3 (14-ounce) cans tomato juice
For quart jar, double the ingredient amounts.

Steps:

  • Place the kidney, navy, and black beans in a medium-sized bowl, cover with 6 cups boiling water, and soak 8 hours or overnight. In a medium-sized pot, brown the ground beef. Drain and rinse the soaked beans, and add them to the pot with 6 cups fresh water and contents of the seasoning packet. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir the soup occasionally as it simmers. Add the tomato juice and return to a boil. Reduce the heat, cover, and simmer another 15 minutes. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.

CAMPBELLS FIESTA CHILI BEEF SOUP RECIPE - (3.3/5)



Campbells Fiesta Chili Beef Soup Recipe - (3.3/5) image

Provided by shirl1_

Number Of Ingredients 11

1/4 cup ground beef, browned
1 tablespoon beef fat (from ground beef)
1-1/2 teaspoon tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon Salt
1/2 teaspoon corn starch (mix with 2 tbsp water)
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 can Pinto Beans, with liquid

Steps:

  • Add beef fat to electric fry pan over medium heat. When hot, add tomato paste and cook stirring constantly for 2 minutes. Combine Garlic Powder, Onion Powder, sugar, salt, Paprika and Chili Powder in a small bowl, mix. Add to fat/tomato paste mixture and cook for 30 sec to bloom the spices. Mix in rest of ingredients, mashing about half of the pinto beans as you do so, heating on low until evenly melted.

BEEFY CHILI SOUP



Beefy Chili Soup image

Number Of Ingredients 16

PINT-SIZE* JAR INGREDIENTS
1/2 cup red kidney beans
1/2 cup navy beans
1/2 cup black beans
1/3 cup dried minced onion
2 tablespoons chili powder
2 tablespoons dried cilantro
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder
ADDITIONAL INGREDIENTS
2 pounds ground beef
6 cups water
3 (14-ounce) cans tomato juice
GIFT TAG for _Beefy Chili Soup ..........Click the Edit tab and select this entry to open the tag.

Steps:

  • 1. Place the kidney, navy, and black beans in a medium-sized bowl or pot. Cover with 6 cups boiling water, cover, and soak 8 hours or overnight. 2. Coat a medium-sized pot or Dutch oven with cooking spray, and preheat over medium-high heat. Add the beef, and cook, stirring constantly for 4 minutes, or until no pink remains. Remove any excess fat, and set aside. 3. Drain and rinse the soaked beans, and add them to the pot along with 6 cups fresh water and all of the jar ingredients. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir the soup occasionally as it simmers.4. Add the tomato juice and return to a boil. Reduce the heat to low, cover, and simmer another 15 minutes. Serve immediately. 5. Refrigerate any leftover soup in an airtight container for up to 1 week. CREATING THE JAR1. Wash and thoroughly dry a 1-pint wide-mouth canning jar.2. Place all of the seasonings shown below in a plastic sandwich bag.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar Premixed seasoning packet: 1/2 teaspoon garlic powder 1 teaspoon salt 2 teaspoons ground cumin 2 tablespoons dried cilantro 1 teaspoon sugar 2 tablespoons chili powder 1/3 cup dried minced onion 1/2 cup black beans 1/2 cup navy beans 1/2 cup red kidney beansBOTTOM of the jar * For quart jar, double ingredient amounts.3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the soup found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICY CHILLI BEAN SOUP



Spicy chilli bean soup image

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Supper

Time 50m

Number Of Ingredients 12

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
500ml vegetable stock
400g can mixed beans, drained and rinsed
1 red pepper, cut into chunky dice
tortilla chips, to serve
4 limes wedges, to serve

Steps:

  • Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
  • Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
  • Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CHILI BEAN SOUP



Chili Bean Soup image

From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 medium onion, chopped
3 garlic cloves, minced
3 tablespoons olive oil
4 cups vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

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