- 1 Lg can Tomato Sauce
- 1 Lg can Diced Tomatoes – if you prefre no chunks of tomato then use 2 cans of tomato
- sauce and omit the diced tomatoes
- 4 Sm cans Chili Beans – found with all the other beans the can will say “chili beans” you can buy hot or mild which ever you prefer
- 1 Med Onion chopped
- 1 Pound Hamburger browned and drained
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Crushed Red Pepper (this is for heat, you can omit it if you don’t like it hot”
Brown and drain the hamburger. Add the onion and brown. Pour these into a soup pan and add all remaining ingredients. Stir all together. Let this simmer on low for a few hours on Med-Low ,stirring occasionally. It’s even better if after that you let it cool and refrigerate over night. This lets the spices meld together better. If you can stand to wait that long!
Prep time – 15 minutes. Cook time – 1-3 hours
Serves – 10 bowls approx
Additional ways to serve chili:
In the grocery store section that has the bags of dried beans and split peas they also carry bags that are ready to make into soup. I bought the 15 Bean Soup bag. The directions are on the back and make it so easy to follow. I love making soup on the weekends when I’m home and can watch it and stir on occasion. Serve with some whole grain buttered bread or make drop biscuits.
I wanted to make ham and pea soup. My family including my kids love this soup and have eaten it since they were babies. Normally after I make a ham for the family the next day I use the leftover ham and bone to make soup. In case you didn’t know the secret to soup is the bone. I asked the butcher at my local grocery store if he had a ham bone I could buy. He said they didn’t. I told him why I was looking for one and he suggested ham hocks. I had never used these before. He assured me thats what he uses in his pea soup. I asked are they salt cured or sugar cured. Because salt cured is better in ham soup. Sugar cured is OK, but not the same. He assured me they were salt cured and then told me I knew what I was doing to have asked that question. Kudos to me!
Next buy a bag of split green peas. They are found in the isle where the bags of different beans are. Normally the rice isle.
- 1 package Ham hocks
- 1 bag split dried green peas
- 1 medium onion chopped
- 1 carrot diced
- 1 chopped potato
In a large soup pot add the peas and the ham hocks. Cover with water. Place on burner on medium. This takes most of the afternoon for the peas to become mushy. You may need to turn the burner down so it doesn’t cook too hot and boil over.
Add onion, carrot, and potato. Salt and pepper to taste and continue cooking. Cook until the peas are basically melted. Take the ham hocks out and let cool. You will need to peel off the skin and discard. Pick of the meat and add to pot. Throw away the ham bone too.
Be careful if the ham is salt cured you want to make sure to salt to taste and not over salt. I do like a good bit of pepper in my soup. You can make the soup thick or thin as you prefer. My mother likes it thick almost like mashed potatoes. I prefer it to be more runny. It’s all in how much water you add.
Serve with buttered bread or drop biscuits.