Chili Soup Recipe

Olive oil: Used for sautéing the onions and garlic, adding a subtle richness to the soup.

Onion: Adds a sweet and savory base flavor when cooked until translucent.

Garlic: Provides a pungent, aromatic depth to the soup.

Ground beef: The main protein component, giving the soup its hearty texture.

Diced tomatoes: Adds acidity and a slight sweetness, balancing the flavors.

Kidney beans: Contributes a creamy texture and additional protein.

Black beans: Adds a different texture and more protein, complementing the kidney beans.

Beef broth: The liquid base that enriches the soup with a deep, savory flavor.

Chili powder: The primary spice that gives the soup its signature chili flavor.

Ground cumin: Adds a warm, earthy undertone to the spice mix.

Salt: Enhances all the other flavors in the soup.

Black pepper: Adds a mild heat and sharpness to the overall flavor.

Paprika: Contributes a subtle sweetness and a vibrant color.

When browning the ground beef, make sure to break it apart thoroughly and evenly. This ensures that the meat cooks uniformly and develops a nice, rich flavor. Additionally, allowing the onion to become fully translucent before adding the garlic will help to build a deeper, more complex base for your chili soup.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and works well in chili.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar texture and flavor.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile.

• black beans - Substitute with navy beans: Navy beans are a good alternative with a similar texture.

• beef broth - Substitute with chicken broth: Chicken broth provides a lighter flavor but still adds depth.

• chili powder - Substitute with cayenne pepper and paprika: Use 1 teaspoon cayenne pepper and 1 teaspoon paprika for a similar heat and flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the chili.

• Allow the chili soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled chili soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the chili soup within 3-4 days, store it in the refrigerator. Ensure the containers are sealed tightly to maintain freshness and prevent any odors from mingling.

• For longer storage, place the airtight containers in the freezer. The chili soup can be frozen for up to 3 months without losing its flavor and texture.

• Label each container with the date of storage. This helps you keep track of how long the chili soup has been stored and ensures you consume it within the optimal time frame.

• When ready to reheat, thaw the chili soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's consistency.

• Reheat the chili soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.

• If the chili soup appears too thick after reheating, add a splash of beef broth or water to reach your preferred consistency.

• Stovetop Method:

  1. Pour the leftover chili soup into a pot.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup starts to simmer, reduce the heat to low and let it warm through for about 10 minutes.

• Microwave Method:

  1. Transfer the chili soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. If needed, continue heating in 1-minute intervals until the soup is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chili soup into an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.

• Slow Cooker Method:

  1. Transfer the leftover chili soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to warm for 1-2 hours, stirring occasionally.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the chili soup in the top part of the double boiler.
  3. Stir occasionally until the soup is heated through, which should take about 15-20 minutes.

• Large pot: A large pot is essential for cooking the chili soup. It provides enough space to combine all the ingredients and allows for even heating.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is needed for chopping the onion and mincing the garlic.

• Cutting board: A cutting board provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Measuring spoons are used to measure out the olive oil, chili powder, ground cumin, salt, black pepper, and paprika accurately.

• Can opener: A can opener is necessary for opening the cans of diced tomatoes, kidney beans, and black beans.

• Colander: A colander is used to drain and rinse the kidney beans and black beans.

• Ladle: A ladle is useful for serving the hot chili soup into bowls.

Pre-chop ingredients: Chop the onion and garlic in advance and store them in airtight containers.

Use canned beans: Opt for canned beans instead of dried ones to save soaking and cooking time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the chili powder, ground cumin, salt, black pepper, and paprika ahead of time.

Use a food processor: Quickly chop the onion and mince the garlic using a food processor.