Sunday, August 31, 2014

Quick and Easy Chili Soup -

Note: Chili Soup is slightly sweet, slightly spicy hot and more soup than Chili. Great with a deep green salad!

Evelyn's Famous Quick and Easy Chili Soup
Ingredients:

2 - 46 ounce cans Tomato Juice - Del Monte or Red Gold - 540 calories
(seriously, these two taste best to Fabiola -- use your favorite -- but don't say that Fabiola didn't try to help!).
1 - 16 ounce can Bush's Best Chili Beans, Medium Sauce (or mild or hot -- but use Bush's, trust Fabiola on this one). - 420 calories
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1 lb. Ground Beef (70/30) - 750 calories for pan browned, drained, crumbles
1 medium Yellow Onion - 64 calories















1/2 teaspoon Garlic Powder -  5 calories
1/8 teaspoon Ground Celery Seed -  2 calories
1/4 teaspoon Corse Ground Black Pepper - 2 calories
1 teaspoon Salt - 0 calories
4 tablespoons Dark Chili Powder (or to taste) - 100 calories
(Fabiola likes the Kroger store brand best. Also: keep in mind that Chili Powder looses flavor as it sits in your cupboard. Buy small quantities more often rather than leaving it sit on a shelf).
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1 cup Dark Brown Sugar packed - 836 calories
2 tablespoons Blackstrap Molasses - 116 calories

(Fabiola has a thing for Blackstrap Molasses - have you checked out the nutrition label? Calcium, iron, B vitamins ... the link takes you to nutrition data's information on Blackstrap Molasses -- click this link if you want to look up other ingredientshttp://www.nutritiondata.com/ great site!)

Assembly:
Put the Tomato Juice and Chili Beans in your slow cooker, start cooking on low heat. 

Brown (stirring frequently), the ground beef and onion over medium heat. You want the meat to brown and the onion to cook until transparent. Drain fat.

Turn off the heat, move your skillet to a cool burner, add the Garlic Powder, Celery Seed, Black Pepper, Salt, Chili Powder to the browned grond beef and onion. Stir, stir, stir. Add the brown sugar and molasses, stir until mixed. Transfer to your slow cooker, stir until mixed. Let the soup cook for at least 2 hours, but will be just fine if you leave it all day.


2835 calories for the entire recipe

Recipe makes 8 servings of about 16 ounces - 354 calories per serving


Fabiola serves the fella a big bowl of this soup with grilled cheese sandwiches and Ritz crackers.

Mary has a bowl of this soup with a nice salad of spinach, kale, chopped carrots, with just a little sharp cheddar cheese shreds. 
Yes, this is a cast iron skillet. Cast Iron is a permanent non-stick, precision cooking tool - yet again, Grandma knew what she was doing.

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