Meat and Potato Chili Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon oil |
3/4 lb beef stew meat, cut in to small cubes |
1 medium onion, chopped |
3 cups beef broth |
1 can tomato, undrained |
1 (8 ounce) can tomato sauce |
1 -2 tablespoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
2 cups cubed unpeeled potatoes |
1 -2 whole hot pepper |
Directions:
1. Heat oil in Dutch oven over med.
2. -highheat.
3. Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
4. Drain.
5. Add all remaining chili ingredients, except potatoes.
6. Leave hot peppers whole.
7. Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
8. Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
9. Remove bay leaf and hot peppers.
10. To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
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