Chili Soup

Chili Soup


  • 1 pound extra-lean ground beef
  • ½ cup chopped onion
  • 2 large tomatoes (or 2 cups canned, unsalted tomatoes)
  • 4 cups canned kidney beans, rinsed and drained
  • 1 cup chopped celery
  • 1 teaspoon sugar
  • 1 ½ tablespoons chili powder or to taste Water, as desired
  • 2 tablespoons cornmeal Jalapeno peppers, seeded and chopped, as desired



  • Wear rubber or plastic gloves when preparing hot peppers, because the oils may burn your eyes or skin.
  • In a soup pot, add the ground beef and onion. Over medium heat sauté until the meat is browned and the onion is translucent. Drain well.
  • Add the tomatoes, kidney beans, celery, sugar and chili powder to the ground beef mixture.
  • Cover and cook for 10 minutes, stirring frequently. Uncover and add water to desired consistency.
  • Stir in cornmeal. Cook for at least 10 minutes more to allow the flavors to blend.
  • Ladle into warmed bowls and garnish with jalapeno peppers, if desired.
  • Serve immediately.

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