Superbowl Chili Soup

No matter where you're watching the game, and no matter how many snacks and munchies are laying around, there's just nothing like the taste of chili to pep up the plays. This recipe is especially nice because, as a soup, it's not as filling as a pure chili con carne, but it's wonderfully authentic...creating a perfect small sweat on the back of your head. Just what this year's fans in freezing Atlanta need.

Courses: Soup
Serves: 8 people

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
2		Onions - cut in chunks
1		Green pepper - cut bite-size
1		Red pepper - cut bite-size
		Hot chili peppers - chopped, to taste
4		Garlic cloves - chopped
1		Tomatoes - (29 oz) - cut up,
		Reserving their juice
2 tablespoons	30ml	Red wine vinegar
6 cups	1422ml	Beef stock
4 tablespoons	60ml	Tomato paste
2		Black beans - (15 1/2 oz ea) - drained, rinsed
		(thus reducing the explosive side
		Effects)
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Chopped fresh cilantro
		Grated white Cheddar cheese

Recipe Instructions

Brown the beef in a large saucepan until oil forms in the pan. Toss in the onions, garlic, and all the peppers and saute until soft. Stir in the chopped tomatoes (reserving juice) and let them cook down over medium heat for about 10 minutes.

Stir in the vinegar, and let it cook down. Pour in the reserved tomato juice, the beef stock, and the tomato paste. Bring to a boil. Add the beans and let boil for several minutes.

Reduce the heat, stir in the chili powder and cumin, partially cover, and let simmer for 30 minutes.

When ready to serve, ladle into bowls and garnish with grated cheese and chopped cilantro. Pass a bowl of tortilla chips while you're at it.

Serve hot with tortilla chips to 8 stalwart fans.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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