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Oct 172012

Chili Potato Soup

It’s still chili month and this is a quick and easy recipe for soup that will surely warm you up on those chili nights, oops I meant, chilly! This weekend we’re supposed to be down in the low 50’s at night so it would a great time to fix a pot of this soup because I will have the windows open with that nice cool temperature coming in. It seems like it has been forever getting to this point, maybe even have a little fire going in the fireplace as we have plenty of wood stacked up and ready to go!

Chili Potato Soup
  • 1-1/2 lbs lean ground beef
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 2 cans (15 oz each) tomatoes, chopped
  • 2 cups diced potatoes
  • 1 small can chopped green chilies
  • 2 cans (10-1/2 oz each) beef broth
  • 2 teas chili powder
  • 1 teas salt
  • 1 teas Worcestershire sauce
  • 1 can (15 oz) whole corn, drained
  1. Brown meat in a Dutch oven and drain off the fat.
  2. Add onion and celery and saute until they are crisp-tender.
  3. Stir in the tomatoes with their juice, potatoes, broth, water and seasonings.
  4. Cover and cook over medium heat until the potatoes are tender.
  5. Stir in the corn and heat thoroughly.
  6. Serve with corn bread or crackers and sprinkled with some grated cheese.



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