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Chili Bean Soup Recipe

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This recipe for Chili Bean Soup, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 POUNDS LEAN GROUND BEEF.
1 MEDIUM ONION, THINLY DICED.
1 GREEN PEPPER, CHOPPED.
1 ½ TEASPOON SALT.
1 CLOVE GARLIC, PRESSED OR MINCED.
½ TEASPOON CUMIN.
2 ONE POUND CANS TOMATOES.
1 CUP HOT WATER.
1/4 TEASPOON BLACK PEPPER.
1 TABLESPOON CHILI POWDER.
½ TEASPOON OREGANO.
3 DASHES TABASCO.
2 15 OUNCE CANS PINTO OR KIDNEY BEANS.

Directions:
Directions:
Cook beef, green pepper, onion, and garlic in oil from hamburger until beef is slightly browned. Remove all grease. Add all ingredients except beans and simmer uncovered for 45 minutes. Stir in undrained beans and simmer 15 minutes.

Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
HINTS- Del Monte diced tomatoes work the best since they are flavorful and about the right size for chili.
Instead of two cans of pinto or kidney beans, add one can regular pinto or kidney beans and one can of Hunt’s (or similar) chili beans. They add a lot of flavor to the chili.
Gebhardt's chili powder has about the best flavor for chili.

 

 

 

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