_beefy Chili Soup Recipes

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.

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.

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.

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.

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.