Quick homemade Tomato Soup recipe, How to Make Tomato Soup at Home.
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Question by ladynredisme: Chili recipe question?
I want to make a thick chili soup recipe that is not neccessarily thick with ingredients, but that has a thick sauce. Does anyone have any ideas. I use tomatoe juice and crushed tomatoes as a base.. Should I also use tomatoe sauce? Or should i use a roux? Any suggestions please.
Best answer:
Answer by David J
You should use tomato sauce.
Know better? Leave your own answer in the comments!
tomato paste will thicken it – just make sure you spice it up enough!!
Use tomato paste, as that will thicken it up. You can also simmer it without a lid on to evaporate some of the liquid to make it thicker.
use masa, a mexician flour
use tomato sause…..
tomato paste will do the job
maybe tomato paste will thickn’ it up. Not to much or it will be pastey. Also use the crushed tomatoes and the juice.
The chili that is in competitions uses ancho chili pods instead of tomato. Meat, onion, peppers, is about all there is in what they consider “authentic chili” which I find disgusting.
You should probably get one of the chili kits at the store, and if you want it thicker than that, add some flour or cornstarch.
Oh, an I like beans in my chili, which is another no-no to those aficionado types.
EASY ONE-POT CHILI
1 1/2 lbs. ground beef
1 large onion, chopped
1 can tomato juice (NOT V-8)
1 large can diced tomatoes
3 cans dark red kidney beans
chili powder
salt and pepper
Brown ground beef with salt and pepper and chopped onion; drain. Add tomato juice, tomatoes (go ahead and throw in the juice from these cans, too) and beans, with liquid. bring to simmer, then add chili powder until it turns a rich, reddish-brown color. Allow to simmer for a while longer, then taste. If it doesn’t have enough kick for you, add more chili powder, or use what I use; A few splashes of habenero sauce. If all you can taste is the tomatoes, add a little more salt, or a few pinches of table sugar.
TEXAS CHILI
2 lb very lean ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t salt
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) optional
Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 min.
Of course, feel free to add more or less pepper. I usually serve it over rice or with tortilla chips, sometimes both. Enjoy 😉
EASY TASTY CHILI
1 lb. ground beef
1/2 onion (diced)
1 can rotel tomatoes
1 pkg. chili mix (any kind)
water as directed on chili mix
1 can baked beans (any kind)
shredded cheddar or mexican cheese
Brown ground beef with diced onion until done. Drain off excess grease and rinse with hot water if needed.
Chop Rotel tomatoes in the blender (optional). Add tomatoes, chili mix, and water to the beef and cook down for about 5 minutes or so. Add beans and continue to cook until beans are warm.
Individually sprinkle with cheese and serve with crackers or cornbread.
Serves: about 4-6
oh i just love chilliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii heehee yum i think i’ll make some tonight. yum thx
Anyway, add a small can of tomato paste to make it thicker. and add more if its not as thick as you want it to be. yummy enjoy it girlfriend.
If you use a Roux be very careful, a little at a time and let it come back up to a boil, that’s the thickest it’ll be, unless you cook it down and concentrate it. Need it thicker? add a bit more Roux
Turkey-Chili Soup
Recipe By : Al Yeganeh
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
**FOR TURKEY STOCK**
1 small fresh turkey — (dicard giblets or
— save for
another use)
1 large onion — cut in half
2 carrots — cut into 1″ pieces
2 ribs celery — cut into 1″ pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
**FOR SOUP**
3 tablespoons olive oil
2 large red onion — finely diced
8 cloves garlic — minced
1 rib celery — diced
1 large carrots — diced
2 medium potatoes — cooked, peeled, and
— mashed slightly
3 tablespoons chili powder
3 tablespoons chipolte puree*
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon ground cinnamon
3 cups tomatoes — peeled and diced
3 cups kidney beans — cooked
1 green bell pepper — diced
1/2 red bell pepper — diced
1/2 yellow bell pepper — diced
1/4 cup red wine
1 tablespoon cilantro — chopped
2 cups mustard greens — coarsely chopped
1 cup corn kernels
1 teaspoon wine vinegar
salt
freshly ground black pepper
Tabasco sauce — (optional)
1 tablespoon lemon juice — (optional)
Garnishes: fresh guacamole — low-fat sour
cream mixed with yogurt — chopped
green onion — chopped cilantro,
— grated
cheddar cheese — thinly sliced red
— onion,
chopped hard-cooked eggs
*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
ecialty stores. To use, soak chilies in water, then puree.
To prepare stock: place all ingredients in stockpot; fill with cold water until
turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for
1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to ha
ndle, remove meat from bones. Return bones to stockpot. Refrigerate meat. Di
scard skin. Cover stock; simmer for 2 1/2 to 3 hours. Strain; discard solids.
Reserve 6 cups stock and 2 cups finely diced turkey for soup. To prepare sou
p; Heat oil in a soup pot. Add onion and garlic; saute until onions are transl
ucent. Add celery, carrot and potatoes. Cover and cook slowly over medium hea
t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
sionally. Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook
over low heat for 10 minutes, stirring occasionally. Add tomatoes, resereved
6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
es. Add reserved 2 cups turkey, mustard gr!
!
eens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pep
per, Tabasco and lemon juice. Serve with 1 or 2 garnishes. Yield 6 to 8 servi
ngs
Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
rbohydrate; 0mg Cholesterol; 201mg Sodium
busted by Christopher E. Eaves by Lisa Minor on May 15, 1998.
– – – – – – – – – – – – – – – – – –
NOTES : Al Yeganeh of New York was the inspiration for “The Soup-Nazi” episode.
There he dishes out servings of soup for $ 6 and up at the International Soup
Kitchen, on West 55th Street. Yeganeh once shared his recipe for turkey chili
on David Letterman’s show. This is a written version, as tweaked and tested by
Food Editor Gillian Duffy of New York Magazine. If desired substitute two who
le chickens for the turkey.
Texas Beef Chili Recipie
TEXAS BEEF CHILI
2 lb beef chuck or shin, in 1/2″ cubes
8 T olive oil
5 T med-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4″ thick
3 medium onions, chopped
8 garlic cloves
1 T oregano, preferably Mexican, crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp Fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
24 oz beer, Dos Equis or other Mexican beer
6 oz tomato paste
Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
bowl. Let stand in refrigerator overnight.
Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
reduce heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.
Some good accompaniments are pinto beans and salsa as side dishes.
Serves 6 generously.
KEYWORDS: chili, spicy, Texas, make ahead
My Simple Chili-Soup
Recipe #141180
Chili enthusiasts would hate this recipe! But people who don’t usually like chili will eat it, and it’s the only chili my kids will eat. No chunks of tomato, onions, or peppers- that’s why. It’s not thick at all, and should be served with shredded cheese and frito chips, plus a dollop of sour cream. Make sure the beans are labeled “Chili Hot Beans”….no, they’re really not hot!
1 lb ground beef
1/2 cup onions, pureed in chopper
1 (1 1/4 ounce) packet taco seasoning mix
2 (16 ounce) cans chili hot beans
1 (28 ounce) can tomato juice
Garnishes
Fritos corn chips
shredded cheese
sour cream
In a dutch oven pan, brown and drain ground beef with onions that you have ground fine in your chopper or food processor.
Add taco seasoning mix and coat beef well.
Dump the beans in, and the tomato juice.
Simmer for 30 minutes.
Garnish and enjoy.
Jook, Chinese Thick Rice Soup
soups
1/2 cup long grain rice
1/2 cup glutinous rice
5 quart chicken broth
1 lb ground pork
1 tablespoon dark soy sauce
1 teaspoon salt
2 each green onion stalks
12 each water chestnuts
Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water chestnuts. Mix with ground pork, soy sauce and salt. Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or until the rice breaks down completely and the soup becomes thick and creamy. Turn heat up and add ground pork mixture, shaping 1 tsp at a time into a small ball and dropping it into the soup. Cook for 5 minutes or until pork balls are done. Correct seasoning. Serve in individual soup bowls. Pass the condiments around for each person to choose his or her favourite toppings. I like Nam-Yuey in mine! You can make this ahead of time and reheat. You can also use chicken slices, ground beef, beef slices, fish filets or ham slices. A roast chicken or turkey carcass is excellent for making the stock. Just cook the carcass, rice and water together. Take out the carcass when the soup is done. I add Duck Liver Sausage bits! Condiments which you can use: Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried Devils (Yao Ja Guai, which are small fried bread sticks), NAM-YUEY! From “Dim Sum”, by Rhoda Yee. Posted by James Lor.
Venison Chili Recipies
VENISON CHILI
3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2″ cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.
Makes 6 cups.
KEYWORDS: chili, venison, game, make ahead, main dish, stew, hearty,
spicy, easy, entertain
Reno Red Chili Recipie
Joe & Shirley Stewart’s Championship Chili, 1979
RENO RED CHILI
3 lb round steak, coarsely ground
3 lb chuck steak, ” ”
1 C Wesson oil or suet
black pepper to taste
3 oz Gebhardt’s Chili powder
6 T cumin
2 T MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 ea. dried chili pods, boiled 30 minutes in water,
(seeded & de-stemmed) **OR**
3 oz bottle of New Mexico pepper (???)
1 T oregano, brewed in…..
1/2 C Budweiser beer, like tea
2 T paprika
2 T cider vinegar
3 C beef broth
4 oz diced green chilies (Ortega brand)
14 oz stewed tomatoes (or to taste)
1 tsp Tabasco sauce, or to taste
2 T masa harina flour
Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.
Makes 1 potful.
KEYWORDS: chili, winner 1979, spicy, make ahead
use a mild chili powder — when the dried pepper hits the sauce it expands and should thicken it. traditionally chili is thickened with corn flour if you want to go really thick. you can get it at most latin grocery stores or the latin section of grocery stores in states with latin populations. you can just add it — it doesn’t clump like white flour so you don’t need a roux.
You just need to cook it for a long time, until it cooks down, that’s the way to the best chili.
Use tomato paste with the crushed tomatoes. Then adjust the thickness with the tomato juice, if needed.
Hi there! I use a can of Campbell’s Tomato soup (no water). It thickens my chili and it makes it taste so good!!
use tomato paste as well as tomato sauce but to make a thick chili add some corn flour to thicken it but that’s a secret dont tell anyone else OK. lol
Using tomato paste is a good way to thicken any tomato based sauce.
well’ i live in India now adays and let me tell u something about my tastes.
Tomato sauce and tomato paste is very important to give u a taste for a pure tomato soup and even that sounds okhey when u said that u use tomato juice and crushed tomatoes as a base. Some onions will also add a taste in u’r soup and please don’t forget to give it a taste of my delecious onions. u must also add some pepper and salt according to u’r taste and u can even add some meat to as some yummy soft solid ingredients of u’r soup if u want to.
Any how i more better in making the indian food than any of the soups but wish u goodluck and have a nice time making and eating the soup (one of my favourite semisolid foods).
No, not a roux. That’s too much trouble and, besides, it’s not even Mexican. The best & easiest way to thicken chili it is to add Instant Masa Harina. I’ve used that many times, & always with complete success. Except one time when I overdid it. It’s a type of Mexican corn starch.
You can use as much tomato sauce as you like, but tomato sauce isn’t a thickener. Some chili purists say they don’t use tomato sauce, but I am also a purist and I use as much as I dang please! There is no end to the arguments as to how to make the perfect or ideal chili. The real secret is (but don’t tell everybody) that you can make it just about any way you like, depending on what you have available. (You don’t think the old cowboys worried too much about such fine points, do you? That’s a laugh. Ha!))
If you’re using 2 pounds of beef, you will probably need about one heaping tbsp of Masa Harina to thicken it. Use more, if it looks like it needs more. If you can’t find Masa Harina, then use cornstarch, the same way any good old cowboy would. If you have neither, then use Zatarain’s gumbo file (powdered sassafras) as a thickener the way the Cajuns do it), or whatever else might strike your fancy. (Remember, you are in charge here.). Another good tip is, for each 2 pounds of beef you use, also put in, about 1/2 pound of bacon, cut up into little bits with your scissors.