Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
Fry ground beef with onion until done.
Add chili beans, chili soup and tomato sauce.
Fill chili soup can with water and add to mixture.
Add brown sugar, cinnamon and cocoa.
Bring to boil. Reduce heat and simmer for at least 1/2 hour.
Cook spaghetti until done.
Drain.
Serve chili over spaghetti and top with Cheddar cheese to taste.
In a large skillet, saute onion and green pepper in shortening until vegetables are tender. Stir in chili soup, water, vinegar and
Worcestershire sauce. Heat. Prepare cornbread mix as directed on package. Spread chili mixture evenly in a greased baking dish (10 x 6 x 2 1/2-inch). Spread batter over chili mixture. Bake at 400\u00b0 for 15 to 20 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Cook the meat until brown, then drain.
In a big pot, put the meat, the beans and the can of soup.
Fill the can with water and add that.
Stir all the ingredients together for about 2 minutes. Add the chili powder to taste in the pot.
Put the lid on and cook chili between low and medium for 45 minutes, stirring occasionally.
Cook the ground chuck, onions, & pepper until done.
Add spices to the mixture and mix well.
Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients.
Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick).
Serve with Mexican Cornbread or Crackers.
Enjoy!
Brown hamburger and drain.
Crumble very fine.
Add tomato soup and chili powder to taste. Simmer for 1 to 2 hours.
Brown hamburger; add onion, soup, tomatoes and juices, chili powder and beans.
Cover and simmer until onions are done.
They are part of the soup now.
Turn the heat
side.
TO PREPARE THE SOUP:
Heat oil in a
Brown ground meat and drain.
Saute onions and peppers in small amount of grease.
Mix these in a pot with tomato soup, chili powder and beans.
Simmer for 30 to 45 minutes.
Serve over hot spaghetti.
Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.
In a large Dutch oven or soup kettle, brown beef with onions; drain. Stir in spices and tomato sauce. Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar. Stir into chili. Simmer another 15 minutes or until thickened.
Chop onion and jalapeno.
Saute onion and jalapeno in butter.
While onion sautes brown the beef and sausage, drain.
To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
Add onion and jalapeno when tender to pot and add meat when brown.
Add chili powder, garlic, and cumin.
Cook for approximately 45 minutes over low heat, stirring frequently.
Put chicken in large 6-quart boiler with celery, onions and salt and pepper; cook until chicken is done.
Debone and cut up chicken; return to pot.
Add carrots, green beans, tomatoes, corn and all seasonings.
Add potatoes, okra, cabbage and turnips about 30 minutes before soup is done.
Makes about 6 quarts and can be stored in deep freeze.
Cook hamburger and drain.
Cook macaroni and mix in with hamburger.
On low heat add all other ingredients to hamburger-macaroni mixture.
Sprinkle
chili powder to taste and ketchup, too.
Melt cheese into pot.
Heat and serve.
Heat the oil in a large skillet.
Add the burritos and fry on each side until golden brown and crispy.
Drain on a paper towel.
While burritos are frying, heat the chili on stove or microwave.
To serve:
Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
Sprinkle a few jalapenos on top.
Finish with a couple tablespoons of salsa and a dollop of sour cream.
Boil meat, onions and 2 quarts of water for 30 minutes, then add other ingredients.
Melt butter in saucepan. Add flour and seasonings. Stir. Add juice in a little at a time. Stir till lumps are out. I like to use a hand mixer to get lumps completely out and the soup is nice and creamy.
Eat alone with crackers or it goes good with fish sticks or grilled cheese.
00b0.
Mix 1/2 chili, 2 tablespoons onion and
Brown chili meat; drain.
Add chopped onions and all other ingredients, except beans.
Cook about 2 1/2 hours, simmering or a slow boil. Then add beans and simmer another 30 minutes.
Chili hot beans are optional.