Meat and Potato Chili Soup Recipe 🥣

Overview:

This delightful Meat and Potato Chili Soup recipe is a cherished family favorite, originating from a magazine but lovingly adapted over the years to suit the unique tastes of your household. It’s a hearty soup with all the comforting flavors of chili, perfect for warming up those chilly winter days. Plus, it’s incredibly versatile; you can even toss everything into a crockpot and let it simmer away until the potatoes reach that perfect level of tenderness. Let’s dive into the details of this soul-warming dish!

• Prep Time: 15 minutes
• Cook Time: 1 hour and 30 minutes
• Total Time: 1 hour and 45 minutes
• Servings: 6
• Yield: 6 cups

Ingredients:

• 1 lb beef stew meat
• 3/4 cup chopped onion
• 1 cup beef broth
• 3 tomatoes, chopped
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/4 cup vegetable oil
• 1 to 2 hot peppers (leave them whole)
• 1 to 2 potatoes, diced

Instructions:

1. Heat Oil: Begin by heating the vegetable oil in a Dutch oven over medium-high heat.

   Related Articles

   • 
     Savory Sage Bacon Chex Crunch: A Holiday Tradition
   • 
     Savory Ham and Swiss Sliders with Mustard Poppy Seed Spread
   • 
     Garlic Butter Turkey Pita Grilled Cheese
   • 
     Citrus Grilled Shrimp Bliss

2. Brown Meat and Onion: Once the oil is hot, add the beef stew meat and chopped onion to the Dutch oven. Cook for about 5 to 6 minutes, or until the meat is nicely browned, stirring frequently to ensure even cooking.

3. Drain Excess Fat: Once the meat is browned, drain any excess fat from the Dutch oven.

4. Add Remaining Ingredients: Now, add all the remaining chili ingredients to the Dutch oven, except for the potatoes. Remember to leave the hot peppers whole for flavor.

5. Simmer: Reduce the heat to medium, cover the Dutch oven, and let the chili simmer for 40 to 50 minutes, or until the meat is tender, stirring occasionally to prevent sticking or burning.

6. Add Potatoes: After the meat is tender, stir in the diced potatoes. Continue to cook for an additional 15 to 20 minutes, or until the potatoes are fork-tender and infused with all the delicious flavors of the chili.

7. Remove Bay Leaf and Hot Peppers: Once the potatoes are cooked to perfection, remove the bay leaf and whole hot peppers from the Dutch oven. Discard them or set them aside, depending on your preference for spiciness.

8. Serve: Ladle the hot and hearty chili into bowls, and for an extra touch of flavor and creaminess, top each serving with a dollop of sour cream and/or horseradish.

9. Enjoy: Now, gather around the table with your loved ones and savor each comforting spoonful of this Meat and Potato Chili Soup. It’s sure to warm both hearts and bellies alike!

Nutritional Information (Per Serving):

• Calories: 297.1
• Fat: 17.7g
  • Saturated Fat: 6.2g
• Cholesterol: 59.4mg
• Sodium: 638.5mg
• Carbohydrates: 16.8g
  • Fiber: 3.1g
  • Sugar: 4.6g
• Protein: 18.5g

Keywords:

Vegetable, Meat, Weeknight, Less than 4 Hours

Recipe Notes:

• For a spicier kick, you can adjust the amount of chili powder or include additional hot peppers.
• This recipe is perfect for batch cooking and freezes well for convenient future meals.
• Feel free to customize the toppings based on your preferences. Some shredded cheese, diced avocado, or fresh cilantro would also make delightful additions.
• Serve this chili soup alongside some warm crusty bread or fluffy cornbread for a complete and satisfying meal.