Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup beef broth
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 hot dogs, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large pot, cook ground beef over medium heat until browned. Drain any excess fat.
2. Add chopped onion and minced garlic to the pot and cook until onion is translucent.
3. Add kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
5. Add sliced hot dogs to the pot and let it simmer for an additional 10 minutes.
6. Ladle the chili soup into bowls and top with shredded cheddar cheese and chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking ground beef and onion, then simmer on low heat for 30 minutes.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Total Fat: 24g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 1350mg
Total Carbohydrates: 26g
Dietary Fiber: 7g
Sugar: 7g
Protein: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of beans can be used instead of kidney beans.
- Any type of cheese can be used instead of cheddar cheese.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and spice.
- Use vegetarian hot dogs for a meatless version.
- Add a can of corn for a sweet and savory twist.
Tips and tricks:
- For a thicker soup, add less beef broth.
- For a thinner soup, add more beef broth.
- Serve with cornbread or crackers for a complete meal.
Storage instructions:
Store leftover chili soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chili soup in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve chili soup in individual bowls and top with shredded cheese and chopped green onions.
Garnishes:
Shredded cheese and chopped green onions.
Pairings:
Cornbread or crackers.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more beef broth. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Chili soup is a classic American dish that originated in Texas in the 1800s.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve chili soup as a main dish for lunch or dinner.
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