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Showing posts with label soups and chili. Show all posts
Showing posts with label soups and chili. Show all posts



Ingredients

  • 2 lbs lean ground beef
  • 1 onion diced
  • 1 jalapeno seeded and finely diced
  • 4 cloves garlic minced
  • 2 1/2 tablespoons chili powder 
  • 1 teaspoon cumin
  • 1 green bell pepper seeded and diced
  • 14.5 oz crushed tomatoes canned
  • 19 oz kidney beans canned, drained & rinsed
  • 14.5 oz diced tomatoes with juice
  • 14 oz can of retried beans
  • 14 oz can of black beans 
    8oz can of tomato sauce 
  • 1 1/2 cups beef broth
  • 1 cup of water 
  • 1 tablespoon tomato paste
  • 1 tablespoon Seasoned salt
  • Black  pepper to taste

Instructions

  •  Combine ground beef and 1 1/2 tablespoons chili powder.
  • In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
  • Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
  • Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Chili

  • THIS IS WHAT YOU NEED

  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups low sodium chicken broth or 
  • 1 Tablespoon of powdered chicken bouillon and 4 cups of water 
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon of oregano 
  • 1/2 teaspoon black pepper 
  • 1/2 head cabbage chopped in 3 inch strips
  • 4 carrots peeled and chopped(optional)
  • 3 stalks celery sliced thinly
  • 14.5 ounces diced tomatoes
  • 1 green bell pepper diced



  • NOTE , IF YOU ARE USING CHICKEN BROTH, DONT USE CHICKEN BOUILLON, ONLY USE ONE OR THE OTHER ***************

  • THIS IS HOW WE DO IT
  • In a large pot add the olive oil over medium heat then add in the onions, diced green pepper, garlic, and celery and cook until the onions are see through, about 3-5 minutes.
  • Add in the broth, salt, pepper, cabbage, carrots, and tomatoes and simmer for 30 minutes.

CABBAGE SOUP

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