Chili Soup

I had a vision: If we enjoy a good chili, why not attempt a chili soup? I tried it and loved it. A new family fave was born!

SERVES 6–8

• 1 Tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 1 lb (450 g) ground beef
• 2¹⁄₂ Tbsp chili powder
• 2 Tbsp sugar
• 1 Tbsp kosher salt
• ¹⁄₂ tsp black pepper
• ¹⁄₂–1 tsp hot sauce (optional)
• 3 cups beef broth (or 3 cups water + 1 Tbsp beef broth mix)
• 1 15-oz (425-g) can fire-roasted diced tomatoes
• 1 15.5-oz (440-g) can red kidney beans, drained and rinsed
• 1 15.5-oz (440-g) can dark red kidney beans, drained and rinsed
• 2 15-oz (425-g) cans tomato juice
• 1 15-oz (425-g) can tomato sauce
• 2 Tbsp lime juice

Heat olive oil in an 8-quart pot over medium-high heat for 1 minute. Add the onion and garlic. Sauté for 5 minutes, stirring occasionally.

Add the ground beef to the pot. Stir with a wooden spoon to break up clumps. Cook for about 6 minutes, until the beef is completely browned and crumbly. Add the chili powder, sugar, kosher salt, black pepper, and hot sauce, if desired. Stir until combined.

Add the broth, diced tomatoes with their juice, drained beans, tomato juice and sauce, and lime juice. Bring to a low boil. Reduce the heat to medium-low and simmer, uncovered, for 25 minutes. Remove pot from heat. Let the soup rest for at least 5 minutes before serving.

(Originally featured in Family Table, Issue 715)