Chilly night, Chili Soup

I am a little surprised that it has taken me so long to post this recipe.  It is a version of Midwestern chili that was my first from scratch soup.  I started making this when I was in high school.  The recipe has changed over time, but the basics remain. My current version is one I developed about twenty-five years ago, as a healthier version.  Everyone has their own version for chili and the Grillmaster and I have at least three that we come back to each year.  But this is the original and remains the family favorite.

In a large Dutch oven, brown 1 pound lean ground beef. If you select less than 90% lean, drain and rinse before continuing. Do not rinse the pot before returning the beef to it.

3 carrots, peeled and cut into large chunks

3 stalks celery, cut into chunks

1 large yellow onion, cut into 8ths or smaller

Combine the vegetables in a food processor and add about 1/2 cup liquid (I prefer tomato sauce) and process until the vegetables are a purée. Scrape the sides down at about 30 second intervals. Add about 1 tablespoon garlic, chopped (3 to 4 cloves) and process for about 10 more seconds. 

This is actually the secret behind the rich flavor.

Add to the browned ground beef and cook for about 5 minutes, stirring constantly.

Not only have you added more flavor complexity, but the nutrition value had increased and you are stretching the ground beef. (Sorry purists, but this isn't a chili cook-off, it is dinner.)

Then add the balance of the ingredients.  

2 15 oz. cans of Ranch Style Beans (there are no acceptable substitutes)

Be sure to include all the sauce from the can.

1 can red kidney beans (14.5 to 15.5 oz)

1 can white kidney beans (14.5 to 15.5 oz)

2 can diced tomatoes (14.5 oz)

Add one can full of water for each can of beans, you need to start out with extra liquid as the soup will cook down some.

Add 2 tablespoons dark chili power and Tabasco sauce to taste.  Bring the mixture up to a boil and then simmer uncovered for at least one hour.  Adjust the heat of the chili to your taste.  Sometimes, I also add 4 oz. chopped green chilies, but usually only when Hatch peppers are in season.

To serve, place in a bowl and serve with grilled cheese.  This is Midwestern style. This is my favorite way to eat this hearty soup.

You can place about one oz of Frito chips in the bottom of the bowl and top with the chili and then top with  cheddar cheese, chopped onion, jalapeños, and sour cream.  This is Frito pie, a  Texas classic and one of my other favorites. 

Notice that I add no salt.  Between the canned beans and the tomatoes, there is sufficient salt.  Also, no oil.  If you attend the beef while It is browning, no oil is needed.