Yankee Chili Soup Recipes

Steps:

• Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

Steps:

• Brown meat and onion and garlic in large pot.
• Stir in remaining ingredients.
• Stir over medium heat until mixture boils.
• Reduce to simmer.
• Simmer uncovered for about 90 minutes stirring occasionally.
• I like to serve with cheddar cheese and corn bread.

Steps:

• 1. Brown hamburger, cook til down, drain and return to stove top pan.
• 2. Add all Ingredients and simmer for about 1 hour. Stirring frequently.
• 3. ** In Nebraska we serve our chili with cinnamon rolls and cheddar cheese, this is optional, but HIGHLY recommended, give it a try, you only live once! :)

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

Steps:

• IN LARGE STOCK POT SAUTE ONION, GREEN PEPPER, CELERY AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER.
• ADD GROUND BEEF AND COOK AND STIR UNTIL MEAT IS BROWNED.
• ADD REMAINING INGREDIENTS, COVER AND SIMMER 2 HOURS, STIRRING OCCASIONALLY.
• +++FORHOTTER CHILI, ADD MORE RED PEPPER.
• PLACE RICE IN INDIVIDUAL BOWLS, IF DESIRED.
• LADLE CHILI OVER RICE.
• SPRINKLE SHREDDED CHEESE OVER TOP OF CHILI, IF DESIRED.