Best 5 Chili Beef Soup Recipes

CHILI BEEF SOUP

Steps:

• In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
• Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.

GREEN CHILI BEEF SOUP

Steps:

• Dust the meat in the flour and brown it in 1 1/2 Tablespoons of the oil in a soup kettle.
• Add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom.
• Add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano.
• When the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle.
• Add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle.
• Bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender.
• Add salt and pepper to taste.
• My family enjoys this with corn muffins or tortilla chips.

BEEF AND GREEN CHILI SOUP! SURE TO WARM YOU UP!

Steps:

• Zaar will not let me enter the Green Chilis amount! Please note, it is 1 can (4,5 oz.) chopped gtreen chilis, undrained. :-).
• Heat a large Dutch-oven over meduim-high heat.Add beef and cook until browned, stirring to crumble.Remove beefand set aside.Add veggies to pan and cook until tender.Add spices and garlic.Cook 1 minute to combine.Return beef to pan.Ad broth and Chilis.Bring to a boil. Add maccaroni and reduce heat to simmer. Cook about 8 more minutes until noodles are done.
• Yield 6 1cup servings.
• HINT: I boil my noodles separately and add them to each serving! That way leftover soup when reheated does not have gummy/loppy noodles in it! :-).

BEEF CHILI & PASTA SOUP

Steps:

• 1. In a large pot heat olive oil and add chopped onions. Stir and cook a few minutes on medium until translucent and soft.
• 2. Add the chopped garlic and cook onions and garlic about one minute. Remove to a small bowl.
• 3. In the same pot cook the ground beef, stirring until browned.
• 4. Add onions and garlic back to pot with the beef.
• 5. Drain and rinse the Pinto beans, and add to the pot with the onions, garlic and beef.
• 6. Add one can of beef broth.
• 7. Add 2 Chipotle chilis, stir and bring to a boil, lower heat, cover and simmer about five minutes.
• 8. Add three cups water and bring to a boil.
• 9. Add one cup medium shell pasta, and boil about ten minutes.
• 10. Stir in one tablespoon of the red pepper relish, and season with salt to taste.
• 11. If the liquid has boiled away and there isn't much, add more water and bring to a boil.
• 12. Simmer gently uncovered until ready to serve.
• 13. It's great with sour cream, or sour cream mixed with cilantro; and served with corn chips for a great lunch on a cool and rainy day.

CAMPBELLS FIESTA CHILI BEEF SOUP RECIPE - (3.3/5)

Steps:

• Add beef fat to electric fry pan over medium heat. When hot, add tomato paste and cook stirring constantly for 2 minutes. Combine Garlic Powder, Onion Powder, sugar, salt, Paprika and Chili Powder in a small bowl, mix. Add to fat/tomato paste mixture and cook for 30 sec to bloom the spices. Mix in rest of ingredients, mashing about half of the pinto beans as you do so, heating on low until evenly melted.