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Chili Soup

2 Smoked Hamhocks or meat as you prefer
2 large Onion
1 bag Pinto Beans (other beans (kidney, red, etc) can be substituted)
Diced Green Bell Peppers Optional.
Water and Olive oil
Saute the onions in the oil adding the hamhocks early enough to brown the
outside without burning the onions.
Add the beans (no need to soak in my
experience) and enough water to cover beans and hocks with about an inch
Bring to a boil then lower to a simmer and leave for about an hour.
(Do not add salt yet! It makes the beans take much longer to cook).
Add water as needed to keep everything immersed.after 30 minutes.

1/4 CupChile powder
2 tabls Cumin
2 tabls Paprika
Black Pepper & salt to taste
Three Large Cloves Minced Garlic
1/2 Cup Tomatoe Tomato Paste
but be sure to add enough to give a rich color and taste).
Cook until beans are tender. Remove hamhocks and strip the
meat off. Return the meat to the soup. Add water to create a more soupy
consistency than typical chile. Heat until hot enough to serve.
It’s very easy.
Serve with cornbread

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