Chili Soup Recipe

Ground beef: Provides a rich and savory base for the soup.

Kidney beans: Adds texture and protein to the dish.

Diced tomatoes: Contributes a tangy and slightly sweet flavor.

Onion: Enhances the depth of flavor with its aromatic qualities.

Garlic: Adds a pungent and savory note.

Chili powder: Brings the heat and a complex blend of spices.

Ground cumin: Adds a warm, earthy flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and depth.

Beef broth: Provides a rich and flavorful liquid base.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the meat to brown more thoroughly and develop a richer flavor. Additionally, when adding the onion and garlic, cook them until the onion is just translucent to avoid burning the garlic, which can turn bitter.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with black beans: Black beans have a similar texture and can absorb the flavors of the soup well.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother consistency.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly more citrusy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a similar heat but is slightly more pungent and less visually noticeable.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it is slightly lighter than beef broth.

• Allow the chili soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chili soup to airtight containers. For optimal freshness, use containers that are specifically designed for freezing.
• If you plan to consume the chili soup within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.
• For longer storage, place the containers in the freezer. The chili soup can be frozen for up to 3 months without losing its flavor and texture.
• Label each container with the date of preparation. This helps you keep track of how long the chili soup has been stored.
• When ready to enjoy, thaw the chili soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's quality.
• Reheat the chili soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the chili soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.
• For added freshness, consider garnishing with freshly chopped onions, cilantro, or a dollop of sour cream before serving.

• For stovetop reheating:

  1. Pour the leftover chili soup into a pot.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once it starts to simmer, reduce the heat to low and let it warm through for about 10 minutes.
  4. Serve hot and enjoy the revived flavors.

• For microwave reheating:

  1. Transfer the chili soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chili soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the soup is heated through.
  5. Stir halfway through the reheating process for even warmth.

• For slow cooker reheating:

  1. Transfer the chili soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, switch to the warm setting until ready to serve.

• Large pot: used to cook the ground beef and simmer the chili soup

• Wooden spoon: ideal for stirring the ingredients as they cook

• Knife: essential for chopping the onion and mincing the garlic

• Cutting board: provides a safe surface for chopping the onion and mincing the garlic

• Measuring spoons: used to measure out the chili powder, ground cumin, salt, and black pepper

• Measuring cup: used to measure the beef broth

• Can opener: necessary for opening the cans of kidney beans and diced tomatoes

• Colander: used to drain and rinse the kidney beans

• Ladle: perfect for serving the hot chili soup into bowls

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you start cooking.

Chop in bulk: Chop the onion and garlic ahead of time and store them in airtight containers.

Use canned beans: Opt for canned kidney beans instead of dried ones to cut down on preparation time.

Measure spices ahead: Pre-measure the chili powder, ground cumin, salt, and black pepper and store them in small containers.

Simmer in a slow cooker: Use a slow cooker to let the chili soup simmer while you attend to other tasks.