Monday, November 1, 2010


Welcome to Soup Month, here at the GD kitchen. 
I know, I know.  We just got finished with another themed month but bear with me.  I have an infant and I'm looking for lots of easy recipes that I can prep quickly!
Sooooo, this month is a whole month of soups.  When I thought about doing this before the baby came, I doubted whether or not I could fill a whole month with new soup recipes. 
I was mistaken.
This is just a glimpse into the soup world so stand by for more soups and stews later on this year!

Serves a ton!
Now, again, I like my food spicy, so I would say this is medium-high on the spicy out!

2 pounds ground beef
2 onions, diced
4 cloves garlic, minced
1/2 cup chili powder
1+ tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon paprika
1/2 tablespoon salt
1+ teaspoon cayenne pepper
2 tablespoons brown sugar
8 ounces tomato sauce
1 can red kidney beans, drained and rinsed (optional)
2+ tablespoons masa

Brown the beef in a deep Dutch oven over medium heat.  Add onions and garlic and saute until golden brown and tender, about 7 minutes.
Add all spices and sugar and toast lightly, about a minute.
Add tomato sauce, 2 cups water and beans, if using.  Simmer for about 30 minutes, until thick.
Add 1/4 cup hot water to the masa; stir and add to the chili.  Simmer an additional 15 minutes or until desired consistency is reached.
Serve with Fritos and Mexican-style shredded cheese....enjoy!!


  1. We like anything served over Fritos with cheese added. I'll have to test this one out!

  2. It's great! Esp now that it's getting colder...

  3. Is this the 5 alarm chili? It IS good, and I love the serving bowl. hehehheh anonymom


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