• Blog
    • Breakfast
    • Drinks/Appetizers
    • Salads/Sides
    • Main Dishes
    • Desserts
  • Archive
  • About/Subscribe
  • Search
Menu

domestic goddess

Street Address
City, State, Zip
Phone Number
My Mennonite upbringing has prepared me to excel in all things domestic, particularly food.

Your Custom Text Here

domestic goddess

  • Blog
  • Recipes
    • Breakfast
    • Drinks/Appetizers
    • Salads/Sides
    • Main Dishes
    • Desserts
  • Archive
  • About/Subscribe
  • Search

Chili Soup

September 14, 2015 Cindy Schlabach

Depending on the region of the country you hail from, chili wears many different cloaks. This is my midwestern, Mennonite version that is simple and more of a soup than a chunky stew. It is hearty enough to chase away the chills on a cold evening. It pairs perfectly with a grilled cheese sandwich, or grilled brauts or hotdogs, or a dusting of shredded cheese and large fritos. This recipe will provide 10-12 generous servings. Feel free to half the ingredients if you aren't feeding an army. And a few words about beans; many of the ingredients for this soup come from humble cans, including the beans. I actually use baked beans because I like the slightly sweet tang it adds to the chili, but feel free to use a can of kidney beans if the baked beans sound strange to you.  Please eat more beans; the world needs more gas. 

DSC_0105.JPG
DSC_0112.JPG
DSC_0113.JPG
DSC_0119.JPG
DSC_0123.JPG
DSC_0126.JPG
DSC_0128.JPG
DSC_0132.JPG
DSC_0133.JPG

Chili Soup

 

3 lbs. ground round (or hamburger)

2 small onions, chopped

2 large garlic cloves, finely minced

2 Tbsp. flour

3 Tbsp. chili powder

1/4 c. brown sugar

4 tsp. coarse sea salt

1 tsp. freshly ground pepper

few sprinkles red pepper flakes, if more heat is desired

2 cans (28 oz. each) crushed tomatoes

2 cans tomato soup

2 soup cans of water

1 can baked beans (28 oz.)

In a large soup pot, over medium heat, brown the ground round and onions, stirring frequently and chopping with a wooden spoon to break up the pieces of beef. When the meat is barely pink, add the minced garlic and brown for a few more minutes. Stir in all the dry ingredients: flour, chili powder, brown sugar, salt and pepper, and red pepper flakes (if desired); allow to cook for several minutes, stirring well. Add the cans of crushed tomatoes, the tomato soup and the cans of water, stirring to combine. Reduce heat to the lowest temperature and simmer the soup, covered, for 45-60 minutes, stirring frequently while scraping along the bottom to prevent burning. Add the can of baked beans and simmer for 15 minutes more. Serve with your desired accoutrements. This keeps in the fridge for up to a week and can also be frozen for dinner at a later date.

 

Print Friendly and PDF
In Main Dishes
Comment
← Newer Posts Older Posts →
Featured
Mezcalita Cocktail
May 1, 2025
Mezcalita Cocktail
May 1, 2025
May 1, 2025
Chocolate Covered Dates Stuffed with Peanut Butter
Mar 24, 2025
Chocolate Covered Dates Stuffed with Peanut Butter
Mar 24, 2025
Mar 24, 2025
Glazed Maple Oatmeal Scones
Mar 16, 2025
Glazed Maple Oatmeal Scones
Mar 16, 2025
Mar 16, 2025
Pumpkin Soup
Sep 22, 2024
Pumpkin Soup
Sep 22, 2024
Sep 22, 2024
Citrus, Aperol and Bourbon Cocktail
Aug 27, 2024
Citrus, Aperol and Bourbon Cocktail
Aug 27, 2024
Aug 27, 2024
Vietnamese Chicken Salad
Jun 19, 2024
Vietnamese Chicken Salad
Jun 19, 2024
Jun 19, 2024
Food of the gods in Positano, Italy
May 4, 2024
Food of the gods in Positano, Italy
May 4, 2024
May 4, 2024
Conversing With Flowers
Mar 6, 2024
Conversing With Flowers
Mar 6, 2024
Mar 6, 2024
Rising and Falling: a Sour Tale
Feb 20, 2024
Rising and Falling: a Sour Tale
Feb 20, 2024
Feb 20, 2024
Pernod-Bourbon Spritz
Feb 7, 2024
Pernod-Bourbon Spritz
Feb 7, 2024
Feb 7, 2024
Archive

Powered by Squarespace