Best Homemade Chili Soup Recipe EVER
Soup is something my husband and I love! I usually do not make soups with beans in them because my husband is allergic to them. I had made this chili recipe for our youth group, knowing full-well, my husband would not be able to eat it. Even though I could not attend, I find out my husband had not one, but two bowls of this chili, filled with beans. I was in the state of shock. Either his esophagus (which swells because of too many beans) can all of a sudden tolerate the beans, or he loved it so much he couldn’t resist. Well, both hypotheses were true! He was so excited and has been eating it ever since (we had plenty of leftovers).
I am not a fan of recipes that take 10 years to make. I am a quick and easy meal type of girl. Anything that tastes amazing, yet doesn’t take much work, I am all ears. It may sound lazy, but I call it efficient! This recipe is absolutely delicious and by far the BEST chili recipe I have ever had! I feel there are so many different versions of chili, but this one is the award winner in my book! It makes a large batch, but it freezes perfectly (tried and true).
Homemade Chili {Print Recipe}
Ingredients:
- 2 lbs. beef
- 29 oz. tomato sauce
- 20 oz. kidney beans
- 29 oz. pinto beans
- 1 c. diced onion
- 1/2 c. diced green chilis
- 1/4 c. diced celery (roughly 1 stalk)
- 1 can diced tomatoes
- 2-3 t. cumin powder
- 3 T. chili powder
- 1 1/2 t. pepper
- 2 t. salt
- 2 c. water
Directions:
1. Cook beef and drain.
2. Combine the rest of the ingredients and bring to a simmer over low heat.
3. Stir every 15 minutes for 2-3 hours.
**Note: I put it in the crockpot on low for about 6-7 hours without stirring, and it was just fine. I also put a spoonful of sour cream in the hot soup and used tortilla chips for dipping – the BEST!
Try this recipe tonight and let me know what you think! ENJOY!
