Chili Soup
Source of Recipe
Lee's Kitchen
Recipe Introduction
CHILI “SOUP” ELECTRIC PRESSURE COOKER
This is a southern Illinois version of chili called chili soup. It’s not real chili by any means but it’s quick, easy, fairly cheap to make and pretty good on a cold and snowy night.
Prep time: 5 minutes; Cook time 20 minutes once cooker comes up to pressure which will take a little longer if using frozen ground beef.
Serves 4 9r 5
List of Ingredients
Serves 4 or 5
1 LB lean ground beef (can be frozen)
1 large yellow onion, medium chop
1 15 oz can chili beans
1 14.5 oz can beef broth
2 cups water
1 15 oz can diced tomatoes with garlic
1 15 oz can chopped tomatoes in puree
2 Tbl Kosher flake salt* (less if regular table salt is used)
1 tsp dried minced garlic
1 Tbl chili powder
1 ½ tsp cumin seed
1 tsp ancho chili powder
2 tsp ground black pepper with garlic
3 cups uncooked macaroni
Recipe
Combine all in a 6 quart or larger pressure cooker. For Cook’s Companion brand, set menu to rice function and add 6 minutes to the time. For other pressure cookers, set time to 20 minutes. Put lid on the cooker and lock lid and turn vent to seal setting. Once the cooker has come up to pressure and cooked for 20 minutes and the end of cooking chime sounds, let cooker rest for 10 minutes with lid still locked and vent still sealed. After 10 minutes carefully vent steam from cooker and then remove lid. Once lid is opened, take out the ground beef if it is still in a large chunk (which it will be if you cook it from frozen). Put beef onto a plate and let it cool somewhat and then break up into bite-sized pieces and return it to the soup. Prior to serving, add extra water to bring cooked soup to desired "soupy" consistency or leave as is and call your creation chili goulash.
Serve with grated Cheddar cheese, saltine crackers, or tortillia chips.
*The 2 Tbl of salt may seem like a great deal of salt, but both the ground beef and the macaroni will probably need that much salt so they are not so bland tasting.
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