Soup Season

It got down into the mid forties here last night and that means it’s officially soup season. Even though I had to make soup every day for almost three years in the US Coast Guard I still love to make and eat soup. It’s high on the list of comfort foods in taste and ease of cooking and re-heating. It invokes memories of mom’s making soup for their children home from school sick watching TV with a tray to hold the soup and crackers close by. And memories of coming in from the cold to a steaming bowl of mushroom soup, or cream of tomato soup. Tops on the list of soups is chicken noodle soup, a soup that really does help cure a cold according to many.

There are so many types of soup from the chunky to the bisques, and creamy to clear.Or made from chicken, beef, and other type of stocks. There are soups made to start a meal, and soups made to be the meal. When it comes down to picking a soup that is hearty enough to make it a meal almost nothing beats chili. Served with crackers, tortillas or bread this is an American favorite. When I was living and working in Frisco, Colorado back in the 1980’s I worked at The Moose Jaw and loved their chili recipe. I would eat a bowl of that great chili at least once per week in the winter time while at work. BTW, they are still open and celebrating 40 years in the same location, and run by the remaining member of four owners who bravely bought the place so long ago.

the ingredients

sauteing in water, not oil

Fast forward to the present and there is a movement to make chili healthier, and with less meat. When the good folks at Phillips Mushrooms asked me to develop a recipe blending mushrooms with meat into a new kind of chili I was up to the task. After all I love mushrooms and chili so why not mix the two? This recipe is super healthy due to less meat and no added oil or fat. It is started by sauteing the onions, garlic, meat and mushrooms in water. If you have not tried this method of sauteing it’s worth a try. With recipes like this most people would never guess it was made without sauteing in oil.

So when it gets cold where you are give this easy, healthy chili recipe a try and don’t forget to pass it on. If you like it or have something to add please leave a comment.

in goes the beef and schrooms

Portobello Mushroom and Beef Chili

1/2 yellow or white onion diced

2-3 cloves fresh garlic minced

1/2 lb ground beef

1/2 lb portobellos cut into 1/2 cubes

1 15 ounce can tomato sauce

1 15 ounce can diced tomatoes

1 15 ounce can black beans

1 15 ounce can kidney beans

1 4.5 ounce can chopped green chilies

1 jalapeno minced, optional

2 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon ground cumin

1 teaspoon salt

Cook onions in a 3 12 quart cast iron enamel pot, or other heavy pot in just enough water to cover bottom by 1/2 inch on medium heat for 5 minutes stirring often.

Add mushrooms and beef and cook on medium high for 5 minutes, then reduce heat to medium cooking 5 more minutes.

Add tomatoes and sauce then stir in spices and salt. Add beans and bring to a simmer cooking for 20 minutes stirring about every 5 minutes uncovered.

Serves 4-6.

Note:

I use about a quarter cup of water to rinse the tomato cans with then pour into the chili so as not to waste what doesn’t come out of the can easily.

Chili powders vary in flavor and spiciness so feel free to add or reduce accordingly. I used McCormick’s chili powder for this recipe.

Lets eat!

I like it hot and will add red pepper or jalapeno powder to kick it up.