Homemade Chili Soup

The last few mornings walking to my office, there is a definite feel of Fall in the air. Fall reminds me of beautiful fall trees with their tones of gold, crimson, bronze and green. Bright orange pumpkins growing in the field...what a colorful display and happy sight! My family knows that "I just love pumpkins". Footballs games on Friday night, OSU Buckeye games on Saturday and foods that warm not only your chilled body but feed your soul too.

I have many favorite soups when Fall turns into Winter. Cold weather and soup are a definite given. But, there is something about opening up 'soup season' with a hot bowl of Chili.

A bit of history...

Chili was first invented by the Spanish Canary Islanders, in the city of San Antonio, Texas, which they founded. The recipe used for American expeditions consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.

The "San Antonio Chili Stand", in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

Chili con carne (literally "Chili with meat", often known simply as chili) is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. It can be found worldwide in local variations and also in certain American-style fast-food restaurants. The variant recipes provoke disputes among aficionados, and the dish is used as an ingredient in a number of other foods.

Chili may have had its beginnings in Southwestern United States, but the East also knows Chili and has their variations too. Cincinnati Chili being one with its addition of cocoa in the mix.

Here's my rendition:

1 Large can of Tomato Juice
3 lbs of ground beef
2-3 cans of chili beans (I prefer Bush's), or kidney beans
1 large can diced Tomatoes
1-2 large onions, diced small
1 green pepper, diced small
1 Tbsp cumin
2-3 Tbsp Chili powder
1/4 tsp. garlic powder
Dash of cinnamon
1/2 tsp oregano
1 Tbsp parsley
Salt and pepper to taste
1 1/2 Tbsp brown sugar

Brown ground beef in a dutch oven. Drain grease. Add onions and green peppers, cooking until softened but not browned. Add all remaining ingredients and stir as you add to incorporate. Simmer, stirring occasionally, for at least half an hour with a lid on the pot. If you have time, a longer simmer melds the flavors.

My roots being from Indiana, my family use to break up into one inch pieces raw spaghetti noodles and stir in the last twenty minutes or so and stir frequently until noodles are soften. Makes for a hearty bowl of goodness.

But, if you wish the more traditional version. Cook as described above. Garnish your bowl with Shredded Sharp Cheddar cheese and offerings of crackers or corn bread.

Enjoy on a crisp, cool Fall day or a blustery winter's eve when the wind howls outside, but the warmth of a hearty bowl of this soup warms your body and soul.