Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

The original recipe I got from my friend Sherri Evans. I've added barley, and given the tomato paste option over ketchup-I couldnt bring myself to "squirt it in". Also the Chili Beef Soup is my idea.

Ingredients Nutrition

Directions

  1. In a large pot add all the ingredients up to the tomato paste/ketchup.
  2. Give a good stir.
  3. Now add water to JUST cover and bring to a hard boil-turn down to a simmer, and simmer for 1 hour, stirring every so often.
  4. Add hash browns, stir and in 5 minutes taste.
  5. Add garlic, salt, pepper or basil if needed.
  6. For Chili bean beef soup omit peas, barley, frozen corn (use canned sliced baby corn), 2 packages of the beef boullion, basil (offer red pepper flakes at the table).
  7. Don't bring to a hard boil, bring to an almost boil, reduce and simmer, follow the original recipe now-stirring gently so you dont mash the beans.

Reviews

(1)
Most Helpful

This was tasty and easy, everyone liked it. I used italian seasoned diced tomatoes and the ketchup! Added a large diced potato about half-way through, instead of frozen, it worked fine. I used the whole pound of ground beef and it was not too much. I used bouillon cubes, they were ok, canned broth might be better, though. A good soup to adjust to your tastes.

Monstr November 07, 2003

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