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Sunday, January 23, 2011

In A Food Mood


Still hanging in there with the soup posts. Hope you guys are liking these...

Is chili soup? It's served in a bowl, eaten with a spoon and served in cold weather months. I say that qualifies. This is my own recipe after hodge-podging several different recipes into one. Since I made it up I get to call it whatever I want. I named it after my alma mater. You can name it whatever you want. Serve it with cornbread or over yellow rice or with tortilla chips and shredded cheese. However you serve it, it's good!

Wolfpack Chili

(NC State's colors are red and black and you use red and black beans)

2 lbs ground beef

3/4 cup of chopped onion

2 (16 oz.) cans of diced tomatoes, chili style

1 can black beans, rinsed and drained

1 can light red kidney beans, rinsed and drained

2 cans (8 oz.) tomato sauce

1 cup beef broth (bouillon cube dissolved in one cup boiling water)

2 Tbsp. chili powder

1 Tbsp. cumin

1 clove garlic, minced

1 tsp. black pepper

red pepper to taste

2 tsp. salt


Brown ground beef and onion together. Drain well. Mix all ingredients with drained beef and let simmer for several hours. Dee-lish!
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2 comments:

JenB said...

My husband (who went to State and is a die-hard fan) says, about the chili, "So you just make it really hot so it upsets your stomach?" Kinda like he feels when he watches them play.... ha!

wordwranglernc said...

Keep 'em coming, MaryBeth! These soup recipes are fabulous!