TOMATO SOUP CHILI RECIPE RECIPES

Name: Easy Tomato Soup Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 1 lb ground beef; 1 can tomato soup (Family Size); 2 (15 ounce) cans dark red kidney beans; 1 small onion; 2 teaspoons chili powder; salt and pepper

EASY TOMATO SOUP CHILI RECIPE - FOOD.COM

Easy Tomato Soup Chili Recipe - Food.com image

Make and share this Easy Tomato Soup Chili recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 can tomato soup (Family Size)
2 (15 ounce) cans dark red kidney beans
1 small onion
2 teaspoons chili powder
salt and pepper

Steps:

Brown onion and ground beef in large stock pot.
Add the seasonings and bring to a boil.
Reduce heat and simmer.
I like to simmer this for at least an hour, then taste test.
The trick is to let it simmer to mix the flavors.

Nutrition Facts : Calories 585.7, FatContent 18.9, SaturatedFatContent 7.1, CholesterolContent 77.1, SodiumContent 647.3, CarbohydrateContent 64.5, FiberContent 17.6, SugarContent 9.7, ProteinContent 41.5

TOMATO SOUP RECIPE - NYT COOKING - RECIPES AND COOKING ...

Tomato Soup Recipe - NYT Cooking - Recipes and Cooking ... image

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey

Steps:

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 402, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 27 grams, FiberContent 9 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 814 milligrams, SugarContent 25 grams, TransFatContent 1 gram

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