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Monday, October 7, 2013

Soups & Stews #4

Chili and Taco Soup

Our favorite Chili is one I call Church Chili--cuz we got the recipe from a lady at a church dinner.

Church Chili
2 lbs.  Hamburger
1 medium onion
4 cans of kidney beans
2 cans of pinto beans
2 TBSP chili powder
2 tsp. Cumin
1tsp of garlic powder
salt, pepper
1-2 jalapeno peppers cut, leave seeds in
3 cans of whole tomatoes
Add a bit of water if it seems too thick. 

Throw everything in a Dutch Oven or stock pot and simmer for 2 hours, until beans are soft. You can also omit the hamburger if you want.

Taco Soup
2 cans              black beans
1 can               kidney beans * (or your favorite combo of beans)
1 ½ lb              hamburger (lean)
2 pkg               taco seasoning
½ med.           Onion, chopped
1 can               diced tomatoes (15 oz.can) ** can use 1 can of RoTel tomatoes w/ chilies
1 can               green chilies, chopped or minced
1 can               tomato sauce (15 oz.)
3 cups             water
5 Tbsp             flour, if need to thicken soup

Cook beef and drain. Add onion and seasoning
Add all other ingredients, EXCEPT flour.

Simmer soup 30 minutes on medium heat.

If necessary, mix flour with small amount of water until desired consistency

Top with green pepper, chilies, cheese, sour cream and olives

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