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Home » Cooking Light » Smoky Chili Soup

Smoky Chili Soup

January 24, 2011 by Faith 61 Comments

Even though I’m not much of a football fan (ok, who am I kidding…the only game I watch all year is the Superbowl, and that’s only for the commercials and the halftime show), it would just feel wrong to let the Superbowl come and go without making some kind of chili in its honor.  This chili is thicker than your average soup but thinner than your average chili, which in my opinion makes is perfect for topping with crumbled corn bread to soak up all the juices (but I have to admit, it’s also great for dipping things like corn chips into). 

I first saw this recipe in Cooking Light’s January 2009 issue and the thing that drew me in was the use of tomatillos in the original recipe.  On the day that I was shopping for the ingredients, the market didn’t have any tomatillos on hand so I ended up improvising with tomatillo salsa, which still worked fantastically.  There were a few other changes I made to the recipe as well; the original version used three different kinds of pork:  ground pork, boneless pork shoulder, and smoked ham hock.  Since Mike and I don’t eat pork, I used ground beef, boneless beef roast, and turkey bacon instead.  (And yeah, with three different kinds of meat this is “man food” if I’ve ever seen it…but don’t worry ladies, you’ll like it too!)  If you’re looking for a new chili recipe to try, I definitely recommend this!

Be sure not to skip the garnishes, they really make this dish!

Smoky Chili Soup (Inspired by Cooking Light’s recipe for Smoky Slow Cooker Chili from the January 2009 issue)  

(Yield:  8-10 servings)

2 TB olive oil

4 slices turkey bacon, thinly sliced

1 lb lean ground beef

1 lb boneless beef roast (I like to use sirloin), trimmed of fat and cubed into 1-inch pieces

2 medium-large onions, diced

4 large cloves garlic, minced

2 TB chili powder

1 TB cumin

2 tsp dried oregano

1/2 tsp black pepper

2 bay leaves

1 tsp sugar

2 c lager-style beer (such as Corona)

1 beef bouillon cube

1 (28 oz) can diced tomatoes (with juices)

1 (6 oz) can tomato paste

1 c tomatillo salsa (I used Frontera’s Gourmet Mexican Salsa)

1 c water

2 medium green peppers, diced

2 (15 oz) cans pinto beans (salt-free if possible), rinsed and drained

Queso fresco, crumbed (for garnish)

Fresh scallions, thinly sliced (for garnish)

Fresh lime wedges (to squeeze on top) – I forgot these when I took the pictures, but don’t worry, I remembered them in time for serving!  :)

In a 5-quart pot with a lid, heat oil over medium-high heat; add the turkey bacon and sauté until crispy (about 5 minutes).  Use a slotted spoon to remove turkey bacon; set aside.  To the same pot, add ground beef; turn heat up to high and cook until browned.  Use a slotted spoon to remove browned meat.  To the same pot, add beef cubes and brown on all sides (about 2 minutes per side).  Add turkey bacon and browned ground beef back to the pot; add onions and sauté until starting to soften (about 5-7 minutes).  Add garlic, chili powder, cumin, oregano, pepper, bay leaves, and sugar and sauté another 1-2 minutes, until everything is fragrant. 

Add beer and use a wooden spoon to scrape up any brown bits from the bottom and sides of the pan; cook a few minutes until lager is reduced by about half.  Add bouillon cube, diced tomatoes, tomato paste, tomatillo salsa, and water; bring up to a boil, then cover the pot, turn heat down, and simmer 45 minutes, stirring occasionally.  Add green pepper, cover the pot, and cook another 30 minutes, stirring occasionally.  Add beans during the last 5 minutes of cooking.  Taste and season with salt and pepper as desired.

Serve garnished with queso fresco, thinly sliced scallions, and lime wedges to squeeze on top.

Filed Under: Cooking Light, Recipes Tagged: Chili, Cooking Light, Football Food, Party Foods, Recipes, Soup, Stew, Winter Meals

Comments

  1. Bizzy says

    January 31, 2011 at 1:43 pm

    I was thinking, last night, how chili soup is better than chili and you sent me a new soup to try.

    Reply
  2. Mark says

    January 29, 2011 at 7:42 pm

    Wow. The photos are making my mouth water. I love the flavors.

    Reply
  3. chriesi says

    January 28, 2011 at 1:16 am

    Uups, I meant flavourful. Sorry

    Reply
  4. chriesi says

    January 28, 2011 at 1:14 am

    What a rich and flavour soup!

    Reply
  5. Susan says

    January 27, 2011 at 6:23 pm

    I’m here via Valerie’s post on your chili. This sounds like a wonderful dish!

    Reply
  6. Barbara Bakes says

    January 27, 2011 at 4:05 pm

    I’ve never seen a recipe with tomatillos in it. It looks fabulous!

    Reply
  7. Mia says

    January 27, 2011 at 2:09 pm

    Im not muc of a football fan either , and i really am not :-)
    but i really love the food around and im ready to sit thru the game , if for this Chili, smoky and soup together makes it all the better.

    Reply
  8. Chiara says

    January 27, 2011 at 6:00 am

    I love that recipe from Cooking Light… I especially enjoyed the smokiness of it. I don’t have a slow cooker anymore so I’ll definitely try your version!

    Reply
  9. Reeni says

    January 26, 2011 at 8:30 pm

    I love the sound of this smoky chili – it’s packed with flavor making it super delicious! I love the flavor of tomatillos – good idea to sub in the salsa. I’m all about the toppings!

    Reply
  10. Reeni says

    January 26, 2011 at 8:30 pm

    I love the sound of this smoky chili – it\’s packed with flavor making it super delicious! I love the flavor of tomatillos – good idea to sub in the salsa. I’m all about the toppings!

    Reply
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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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