Soup Sunday: Spicy Chili
This Soup Sunday is CHILI!!
I love chili- and this is a super spicy chili. Nice for those -23 C days, when you need both a steaming & spicy bowl of delicious dinner! Not to mention a super quick and low mess recipe. This recipe is all made in one soup pot, so there is very minimal clean up, and it can be made start to finish in about 40 minutes. Not to mention it is super cheap, comprising of mostly ground beef and canned foods. 🙂 Enjoy!
1 1/2 lb ground beef
1 large onion, chopped
1 bell pepper, chopped
chili pepper to taste (optional) – I used about 2″ of a chili pepper minced
2 cloves of garlic
1/2 cup of chili powder
1 large can of whole italian tomatoes
2 cans of your favourite beans (I used black beans and red kidney beans) – drained
1- 1 1/2 cup of vegetable cocktail or tomato juice (depending on how thick your chili is
salt and pepper to taste
In the bottom of your soup pot, fry the beef onion, peppers and garlic, until the meat is browned and the onion is translucent. Then add your chili powder, coating the meat.
Now add your whole italian tomatoes (which are much nicer and thicker than your regular whole tomatoes!- I love them)
And add your beans and vegetable cocktail. Somehow under the light these tomatoes look a little fluorescent.. but I promise they are normal..
Mix that all together, breaking up the whole tomatoes with your soup spoon. Let it all cook together for 20-30 minutes, breaking down the tomatoes and letting the flavours infuse together. Add salt and pepper to taste – I generally add quite a bit of salt, and I like this a little on the salty side.
And Voila! you have a delicious, spicy – one pot meal! Of course you could serve this with a quesadilla and it would be perfect, or maybe the cornmeal muffins that I made on another Soup Sunday.
I was a little lazy this Sunday and I just enjoyed a solo bowl of this spicy chili with a piece of cheddar cheese on the side.
Hope you are all having wonderful Sunday’s!