Spicy Chili Soup

This is more like a soup with all the flavors of a good chili. After Thanksgiving, I had a couple gallons of stock left from the turkeys. I didn’t want to freeze it all, but had a hankering for chili.

2 whole medium onions chopped
1 whole head of garlic – minced (approx two tablespoons)
2 organic red peppers chopped
2 large carrots chopped small
1 pound ground beef
1 pound ground pork
1 can black beans 15 oz.
1 can pinto beans 15 oz.
1 can chopped organic tomatoes 28 oz.
3 tablespoons cumin
1 tablespoon chili powder
1 whole chipotle pepper canned with sauce chopped fine
2 quarts chicken, turkey, beef or vegetable stock

In a skillet, sauté onions until cooked through. Add garlic, peppers and carrots and sauté 10 more minutes until all vegetables are soft. Sprinkle the cumin and chili powders over the vegetables.

In a large pot, heat stock. Add vegetables to stock and bring to a slow simmer. In the skillet, add the meats and cook through. As soon as the meat is cooked add to the stock with vegetables. Add chipotle and tomatoes and cook for 30 minutes until thickened.

Leave a Reply

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000