Jessica over at Turkey Cookies is launching a Monday soup swap to kick-off autumn! As soup is one of my favorite things, I thought I'd join in.Now, chili isn't necesarily one of my favorite soups, but my husband loves it and this version is quite easy. Add sour cream and shredded cheddar to your bowl, and it's downright delicious.
First:
Brown 1 lb. or so of ground beef. I add a diced onion. Sprinkle to taste with salt, pepper, and garlic powder. Drain fat.
Then, add one can diced tomatoes, one can tomato sauce, one can each pinto and Great Northern beans (rinsed and drained), and a carton of broth (pictured above.) At this point, I also shake in chili powder, paprika, and a bit of cumin (sorry not to be more specific; I rarely measure when I make soup!) Add a little water if you want it thinner. Let simmer for 45 minutes or so, and it should be ready. Enjoy!
