February is Super Bowl time AND soup time. Although the Super Bowl is over, it’s still a perfect time to eat chili.
For the past few years, we have had a SOUPer Bowl Event at church on Super Bowl Sunday. People bring a crockpot of their favorite soup hoping that it will be a winner. This year we had two categories: Best Soup and Best Chili. I was pleased to learn that my chili was a winner this year! I got this recipe from a Texas cookbook years ago, but I have “tweaked” it over the years to make it my own.
Overall, this is a pretty healthy soup. You can always substitute turkey for the ground beef/chuck, eliminate the brown sugar and add a natural sweetener of your choice instead. ENJOY!
Susan’s Sweet & Spicy Chili
Author: Susan Belisle
Recipe Type: Soup
2 TBS. olive oil
1 medium onion – chopped finely
2 pounds ground meat – coarsely ground
2/3 C. mild chili powder blend
2 28 oz. tomatoes (1 – diced & 1 crushed)
1 can beef broth
3 cans light red kidney beans (well drained)
1 can Bush’s baked beans
6 TBS. light brown sugar
1 TBS. apple cider vinegar
1 TSP. salt
In a skillet, warm the olive oil. Add the onions and cook, covered, stirring occasionally, for 15 minutes. In another large skillet, add the meat and cook, stirring occasionally for about 15 minutes or until it is no longer pink. Drain any grease. Return meat to the skillet and add the onions from the other skillet. Add the chili powder blend and cook, stirring occasionally, for 5 minutes.
In a crockpot, add the tomatoes, beef broth, kidney beans, baked beans, brown sugar, apple cider vinegar, and salt. Add in the ground meat.
Cook on low for 6 hours or on high for 4.
It’s always best to use organic meat, produce, and spices, if possible. Try to stay away from canned foods. Use fresh. You can make this soup as mild or spicy as you like depending on how you “mix and match” the ingredients. Adjust the seasoning and toppings to your taste. The chili will be very thick which makes it even tastier. Be creative and enjoy!