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Beef Chilli Soup Recipe

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This recipe for Beef Chilli Soup is from Vernon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T oil
1 onion, chopped
3/4 ground beef
2 cloves garlic, chopped
1 fresh red chili, seeded
1/4 c. al purpose flour
14 oz can chopped or diced tomatoes
2 1/2 c. beef stock
2 c. canned kidney beans
2 T chopped fresh parsley
salt and pepper
Directions:
Directions:
Heat oil in large pot. Fry the onion and ground beef for 5 minutes until browned. Add the garlic, chili and flour. Cook for 1 minute. Add tomatoes and pour in stock. Bring to boil.
Stir in drained beans and salt and pepper to taste. Cook for 20 minutes.
Add chopped parley. Serve with crusty bread or over some kind of pasta like shells or rigatoni.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Unlike our usual Tex-Mex chili, this is from a British cookbook and a very different taste; fresh chilis (I like habaneros), no powder, It is very good served over shell or other pasta with pockets to hold the looser sauce.

 

 

 

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