Hearty And Delicious Beefy Chili Soup Recipes
HEARTY AND DELICIOUS BEEFY CHILI SOUP
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
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
CHEESY VEGETABLE CHILI SOUP
Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.
Provided by newspapergal
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
- Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
- Stir in 1/3 cup of the cheddar cheese.
- Sprinkle each bowl with remaining cheese and top with sour cream, if desired.
Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5
MEAT AND POTATO CHILI SOUP
This came out of a magazine several years ago. Again, I have modified it to suit my family's taste. It is a soup, which has the taste of chili. Wonderful on those cold days of winter. It also can be put into a crockpot and cooked until potatoes are tender.
Provided by Jellyqueen
Categories Potato
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over med.
- -highheat.
- Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
- Drain.
- Add all remaining chili ingredients, except potatoes.
- Leave hot peppers whole.
- Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
- Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
- Remove bay leaf and hot peppers.
- To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
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.
Provided by Messy44
Categories Black Beans
Time 15m
Yield 1 pot
Number Of Ingredients 13
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
CHILI SOUP
Make and share this Chili Soup recipe from Food.com.
Provided by Bev I Am
Categories Beans
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and onion.
- Stir in chili powder; add kidney beans, tomatoes and water.
- Bring to a boil; reduce to simmer and cook covered for 1 1/2 hours.
- Fold in cooked macaroni and simmer for 15 minutes more.
- May be prepared ahead and refrigerated.
- Serves 10.
Nutrition Facts : Calories 188.9, Fat 7.4, SaturatedFat 2.8, Cholesterol 30.8, Sodium 246.1, Carbohydrate 17.7, Fiber 3.7, Sugar 2.7, Protein 12.8
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