Soup for Days


Soup is one of my favorite things to make. It’s easy, I can leave it the crock-pot and come home to a fresh meal after work, and most of all, it’s delicious! On Sunday, S and I through a Soup-er Bowl party. I got this idea from some friends, the Walsh family, back in Salt Lake City over the Christmas Holiday. Granted, they had about 8 different soups at their party, our party for 12, did not call for as much variety. If you are ever seeking great recipes, I seriously recommend this family’s blog, The Walsh Cookbook. I got two of my soup recipes for here: Crab and Brie Soup and Bacon & Jalapeño Corn Chowder from this lovely family blog. I promise you won’t regret checking out these recipes. S also made an awesome chili with a middle-eastern flare. Here is the recipe for that:

S’s Chili

What you’ll need:

  • 3 tablespoons olive oil
  • 2 pounds ground beef
  • 6 slices of thick cut bacon, sliced into small pieces
  • 1 can black beans
  • 1 can red beans
  • Sea salt and freshly ground black pepper
  • 2 tablespoons ancho chili powder
  • 1 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 medium white onions, diced
  • 10 garlic cloves, halved
  • 1/2 cup golden raisins
  • 3 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes, crushed by hand
  • 3 cups shredded Cheddar Cheese, for garnish
  • chopped green onions, for garnish
  • sour cream, for garnish


Sauté bacon in a sauté pan. Once cooked, drain all but 2 Tablespoons of the grease. Add brown sugar and raisins and let caramelize. On the side, in a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it’s browning stir in the chili powder, coriander, cumin, paprika, cayenne pepper, oregano and cinnamon. Add bacon and raisin mixture. Lower the temperature under the meat to “toast” the spices. In a food processor puree the onions, garlic, and tomato paste and add it to the pot. Increase the heat to medium to steam vegetables a little. Drain and add beans. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, green onions, and sour cream.




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