Karen's Chili Con Carne Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 cup diced onions
1 clove garlic, crushed
1 ½ pounds lean ground beef
1 (28 ounce) can whole peeled tomatoes
1 (16 ounce) can navy beans, with juice
1 (16 ounce) can red chili beans in sauce
1 (15 ounce) can black beans, rinsed and drained
½ cup diced green bell pepper
½ cup diced celery
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon chili powder
1 teaspoon salt

Nutrition Info

407.4 calories
carbohydrate: 41.9 g
cholesterol: 51.7 mg
fat: 16.3 g
fiber: 11.1 g
protein: 26.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 1206.2 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a stockpot over medium heat. Add onions and garlic, cook and stir until tender, about 5 minutes. Add ground beef, cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

Recipe Yield

8 servings

Recipe Note

A delicious and hearty chili con carne that is also easy to make. The small addition of brown sugar and touch of vinegar in combination with the chili powder gives the soup an enticing flavor trio. Add more or less to suit your individual tastes. Offer cornbread like my Mom did and you have a tasty, tempting meal.

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