Three Chilies and Beans Chili Soup


My boy received  3 merit badges last night. He was so excited! I thought he was not going to persuade Scouts because he did not finish cub scouts, but it might have just been the age, he really likes the troop and we are proud he is working hard. I asked for a treat, but been me!,  I took a bit more of time because I thought that we could really feel better with a soup. This Chii is easy and yummy. It makes a perfect 1 pot meal. Great for any weeknight dinner.

Three Chilies and Beans Chili Soup
To warm ourselves and our friends in this coming winter. A combination of 3 types of beans with different hot chili sources.

Recipe by Chef Freyka
Serves 8
Prep Time 15-minutes
Cook Time 45-minutes
Ingredients:


Blended oil
As needed
2
lb.
Rump roast
Cut in 1-inch pieces


Flour, all-purpose
As needed
1
large
Yellow onion
Medium diced
2
each
Bay leaf

2
tbsp.
Garlic paste

1
tbsp.
Chili powder

1
tbsp.
Cumin

3
tbsp.
Tomato paste
Harmons organic, recommended
2
cups
TomatoChipotleSauce
Blend 1 can crush tomatoes with 4 tbsp. chipotle paste
4
cups
Brown Stock

1
large
Red pepper
Medium diced
1
large
Green pepper
Medium diced
1
each-can
Kidney, Black, and
Navy Beans
Drained/rinsed/Harmons Private label recommended
1
large
Jalapeno
Small diced
2
cups
Water
As needed, more or less


Salt and pepper
To taste


Cilantro
As needed, for garnish


Shredded Cheddar
For garnish


Mexican crema
For garnish


Tortilla chips
For serving

Directions:
  1.       Preheat a heavy bottom pot, over high heat, add oil and heat thoroughly.
  2.           Toss the pieces of beef with salt and pepper. Add beef to the cooking pot, do not overcrowd the meat. Work in batches. Brown all the pieces of beef and set aside. (Use the browning setting of your pressure cooker)
  3.          Bring the heat down to medium-high, add the onions, bay leaf, a pinch of salt, and about ½ cup of water. Sweat the onions until tender, allowing onions to caramelized at the same time. (Pressure cook this part for 2-3 minutes, open with the quick release and caramelize the onions before next step)
  4.        Stir in the garlic until fragrant. Add the cumin, chili powder, tomato paste, tomato-chipotle sauce, and brown stock. Add the reserved beef and bring to a boil. Cook until meat is tender, approximately 90 minutes. (30-minutes on the pressure cooker, quick release the steam before opening)
  5.        When the beef is fork tender add the rest of the chili ingredients. Cook over medium-high heat for 10 minutes.
  6.       With a slotted spoon, remove about 1/2 cup of beans with about 1 cup cooking liquid. Blend beans and liquid and return to the chili pot.
  7.     .   Add water if needed to achieve the consistency of the chili soup. Season with salt and pepper. Use crushed peppers, optional for more heat.
  8.         Serve with tortilla chips, garnish with cilantro, Mexican cream, and shredded cheddar cheese.

Notes:
  • I like a more liquidy Chili Soup, you might like it heavier, is supposed to be heavier. 
  • Some people like it as a topping of hot dogs,  but really the one over hot dogs is a different version of it.

Have Fun Cooking and Enjoy !!!


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