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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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I created this recipe because I am allergic to onions. My kids have grown to love this as it is not overly spicy. I know that chili is very subjective, so you may need to add onions or chili's - that is okay, I guess I expect you to change it as you see necessary! Ingredients:
1 1/2 lbs ground beef |
1/4 teaspoon mc cormick broiled steak seasoning (find in your grocer's spice aisle) |
1 garlic clove |
1 tablespoon worcestershire sauce |
2 stalks celery, diced |
6 ounces mushrooms, cleaned and sliced |
2 teaspoons beef base, to taste |
1 bay leaf |
1 (8 ounce) jar tomato sauce |
1 (15 ounce) can peeled tomatoes, chopped, use liquid too |
2 (15 ounce) cans chili beans, with liquid |
1 tablespoon cumin |
3 cups water, adjust as needed, see below |
chili powder |
salt and pepper |
2 tablespoons flour |
water, to make a smooth paste |
Directions:
1. Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery.
2. While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot.
3. When meat mixture is browned and vegetables are sautéed, drain hamburger mixture well.
4. Place hamburger mixture in pot with tomatoes, beans and spices.
5. Stir well.
6. The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly.
7. Bring to a boil and then turn down heat to simmer.
8. Simmer 3-4 hours.
9. 15 minutes before serving, thicken soup with flour and water paste.
10. I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup.
11. Bring soup to a boil and let it thicken.
12. Simmer an additional 3-5 minutes.
13. I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.
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