As far as Mexican soups go, Chili is my favorite. I originally got this recipe from an old cook book I picked up when we were in Mexico.  It soon became one of the most popular soups in our family. Over the years I made some changes, I found out that using canned tomatoes is much easier than using fresh tomatoes  then due to the health problems in the family I stopped adding beans and turned it into the No Bean Chili. The chili is still rich, flavorful and hearty.

Here are the ingredients you need to make this soup:
• 2 lb ground beef
• 1 green bell pepper, finely chopped

• 1 large yellow onion, finely chopped

• 2 (14.5oz) cans diced tomatoes
• 1 (6oz) can tomato paste
• 2 cups beef stock
• 1 1/2 tablespoon chili powder
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 4  garlic cloves, minced 

How to make the best beef chili?
• Add ground beef to a large stock pot.
• Use your spatula to crumble the beef.


• Saute for 5 minutes.
• Add chopped green pepper and onion.
• Cook on medium high, stirring occasionally, until beef is browned, for about 10 minutes.
• Drain the excess grease.


• Add diced tomatoes, tomato paste, beef stock, chili powder, paprika, onion powder, garlic powder, cumin, salt, pepper, and garlic to the pot.
• Stir.


• Cover and let simmer for 20 – 25 minutes.
• Serve.

No Bean Chili

Thick, hearty, flavorful and made with no beans.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 2 lb ground beef
  • 1 green bell pepper finely chopped
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 2 14.4 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 2 cups beef stock
  • 1 1/2 tbsp chili powder
  • 1 1/2 teaspoon teaspoon paprika
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper

Instructions
 

  • Add ground beef to a large stock pot.
  • Use spatula to crumble the beef.
  • Sauté for 5 minutes.
  • Add chopped green pepper and onion.
  • Cook on medium high, stirring occasionally, until beef is browned, for about 10 minutes.
  • Drain the excess grease.
  • Add diced tomatoes, tomato paste, beef stock, chili powder, paprika, onion powder, garlic powder, cumin, salt, pepper, and garlic to the pot.
  • Stir.
  • Cover and let simmer for 20 - 25 minutes.
  • Serve.

Notes

Freezes well.
Keyword chili, Soup
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