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 !!!