Chili: Chili Soup
Easy. I grew up with this Chili
Ingredients
- 1 lb. ground chuck of ground sirloin
- 1/2 c. chopped celery
- 1/2 c. chopped onion
- 1/4 c. chopped green pepper
- 1 can (49-1/2 oz.) tomato juice (Campbell’s)
- 1 can (11.5 oz.) V-8 juice
- 1 can (14-1/2 oz.) chili-style chunky tomatoes
- 1 can (15.5 oz.) kidney or chili beans
- 2 Tbls. chili powder and 2 t. ground cumin, or to taste
- 8 oz. pkg. elbow macaroni, cooked (we use Dreamfield’s)
- soup crackers
Instructions
Cook elbow macaroni according to package directions, drain and set aside.
Brown beef with celery, onion and green pepper; drain grease.
In a soup kettle, combine the tomato juice, V-8 juice, tomatoes (I usually process the tomatoes in my food processor, because the boys and Mark don’t like the chunks) and kidney beans.
Add beef, macaroni and spices to taste. Heat until hot.
Serve with crackers.
NOTE: Freezes well, just don't add macaroni when you freeze in containers. When ready to make, thaw and add freshly made macaroni when heating to serve.