Chili Soup Recipe
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Ready in: > 2 hrs
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
2 tablespoons oil or olive oil
1 large sweet onion, chopped
1 1/2 pound ground beef
28 ounces tomatoes
1 tablespoon table salt
6 ounces tomato paste
1 cup chopped celery and leaves
1/2 cup chopped green pepper
1 tablespoon dried basil
1 tablespoon chili powder
1 tablespoon fresh lemon juice
30 ounces cannedhot chili beans
Directions:
In large pot cook onion in oil until translucent. Add beef and brown. Blend tomatoes in blender, add to meat. Add remaining ingredients except chili beans, cook slowly for 2 hours. Add beans with their liquid, simmer another 15 minutes. Correct seasoning and serve topped with fluffy rice. Yield: 2 1/2 quarts. This freezes well and is better when reheated.
Mrs. T. C. Quackenboss Woman's Exchange of Memphis Tennessee Woman's Exchange Cook Book
This recipe from CDKitchen for Chili Soup serves/makes 8
Recipe ID: 519
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