Chili Soup Recipe
3 Onions, medium – diced
6 lbs Hamburger, browned and drained
1 Bunch Celery, cleaned and diced
1 Large Green pepper, cored and diced
3 lbs Kidney beans, cooked and drained
14 lbs Tomatoes
2.5 oz Chili powder
2.5 oz Paprika
2 tsp salt (or to taste)
3 Tbls Brown sugar (or to taste)
1 tsp Cayenne pepper flakes (or to taste)
Brown hamburger and drain excess fat. Add onions, celery and green pepper; cook slowly until onions are tender. Combine the rest of the ingredients and cook for 3 hours. Serve hot. I know sounds too simple doesn’t it – you’re going to love it though!
Directions to can
Combine all ingredients. Pour into sterilized canning jars leaving 1 inch of space at the top, seal with two piece lids. Process pints for 1 hour and quarts for 1 ½ hours at 10 pounds pressure in a steam pressure canner.
To see more about home canning, click here.
Yield: 15 Quarts
|Chili soup cooking - have a large pot ready|
This is a recipe that Mom borrowed from our cousin Mary Jane. Mary Jane is Amish and the original recipe called for twice the amount of ingredients to make 30 quarts. Also, the measurement for tomatoes was for one hamper. You’ll never find an amount for that as far as I know. She called it a hamper because that’s what she used when she went out to the garden to pick the tomatoes. Mom remembers the amount to be a little more than ½ bushel.
Mom made one or two full 30 quart batches every fall and canned them. This was among the food we ate throughout the winter every year and it was also one of our favorites (we had a lot of favorites it seems!). It is very beef heavy and was great to heat for lunch or dinner after a long day at work. Dad was a contractor and most of my brothers helped on the job sites. I did too on occasion but being one of the youngest of 9 kids I was relegated to the worst jobs. I helped out at local farms bailing hay and straw when I could so I wouldn’t have to work the construction jobs. Not any easier, just less brotherly abuse (ha-ha!).
|Delicious chili soup just like Mom used to make!|
And yes, we call it Chili soup. I know a lot of folks just call it Chili (like my wife and her family) but we grew up calling it Chili soup and I’ll always call it Chili soup. I just wanted to clarify that for everyone so there was no misunderstanding. LOL!
This is a soup that you will definitely enjoy – can’t wait to hear back from those of you who put their own little twist on it. By the way, I think some cumin would be good in it as well but I really wanted to give homage to my Mom and cousin Mary Jane so I posted the authentic Amish recipe.