Mom’s Chili Soup Recipe (Cowboy Soup)

This hearty, midwestern style chili soup recipe is budget friendly but sure doesn’t taste like it! It has so much flavor you’ll be proud to take it to the church potluck. It’s very different from the Texas style chili you might be used to but once you try it you’ll be hooked. You may know it as cowboy soup.

Chili Soup Ingredients

Y’all, I’m sharing a recipe that’s near and dear to my heart. I think you’ll love it, too. Here’s what you’ll need –

• Ground beef used is 90/10. I like to use a low fat ground beef because the soup doesn’t develop a greasy layer. Use what you like.
• Kidney beans should be precooked. I use dark red, canned kidney beans. Be sure to rinse and drain them before using.
• Green Bell pepper adds fresh vegetable flavor. You could use red or yellow peppers if you like.
• Onion used in this recipe is a white onion because it has a stronger flavor. You can use yellow if you prefer.
• Celery is optional but I think it adds to the bright, fresh flavor of this soup.
• Canned stewed tomatoes are different than just canned tomatoes. They are a little sweeter and fresher tasting. You can substitute regular tomatoes in a pinch but it’s much better with the stewed tomatoes.
• Vegetable juice cocktail (V-8 or similar) is what I use as the liquid because it adds flavor and nutritional value.
• Chili powder is used sparingly. This is not a spicy, Texas style chili. Try my homemade chili powder.
• Cumin is just regular ground cumin.
• Macaroni that my mom always used was the elbow macaroni but I use small shells sometimes, too.

Comfort Food for Fall

This midwestern style chili soup is more tomato-y and has a thinner sauce, more like a broth. The chili is less pronounced and the flavors are fresher; bell peppers, onions, tomatoes… Each spoonful is full of vegetables, macaroni, beef, and kidney beans for a hearty meal that is somewhere between a soup and a stew.

My mom had a tradition of making this on the first cold day of fall. Even when I was married and in my own home she’d call me up to tell me that she had a big pot of chili on the stove and I should bring the kids over.

That’s one of the hardest things about losing someone who cooked for you. You all of a sudden realize that no matter what you do you’ll never taste that dish again. Oh, you may replicate it but it’s never going to taste exactly the way your mom, grandma, or aunt made it. I don’t know if you’ve experienced that but there are times when it leaves me with a deep longing that I just have to work through.

We always called it chili but recently my cousin remembered it being called cowboy soup. Either way it’s delicious!

Chili Soup (Cowboy Soup) Recipe Tips

You really don’t need much else on the table when you serve this; maybe a loaf of sour dough to soak up the broth. Another really quick and easy meal is this slow cooker meatballs recipe – no need to precook the meatballs!

• This chili will be better the second day – you can leave it in the fridge for up to 4 days.
• It freezes well so you might as well make the biggest batch of it that you can.
• You can also adjust the amounts of the ingredients to make it stretch further, or use less meat and more beans, or whatever you like.
• Make it on top of the stove or in the slow cooker – if you’re making it in the slow cooker you really only need to cook it on low for 2 hours or so – then leave it on warm.
• Chili powder varies from manufacturer to manufacturer and even from batch to batch. Always taste as you go.
• Always rinse and drain the beans before using.

Chili Soup FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

Is chili a Soup?

Since it doesn’t have broth or stock it’s not normally considered a soup. This chili soup recipe does have a tomato based broth so it kind of straddles the fence between a chili and a soup.

What is the best secret ingredient for chili?

The best secret ingredient for chili is a good, homemade chili powder!

How long should chili cook?

Chili soup should cook at least 45 minutes at a simmer so the flavors can blend. Long slow cooking isn’t necessary here because it’s not a true chili. A true chili needs about 6 hours on a low simmer.

Do you drain the beans for chili

Canned beans should be drained and rinsed.

How to Make Chili Soup Step By Step

This is a simple soup to make because you are basically just adding cooked ingredients and simmering.

More Comfort Food Recipes

Comfort food is the best because it usually serves up some memories right along with every bite. Here are some more of my favorites – I hope they’ll be your favorites, too!

Chicken Cacciatore

Spicy, tangy tomato sauce is full of the flavor of fresh herbs, pungent garlic, and rich chicken. Serve hot over your favorite pasta for a warming, filling dish that whispers "comfort food".

Check out this recipe

Stuffed Pepper Soup

All of the flavor of stuffed peppers in a hearty soup that can be made in the slow cooker or on top of the stove. Ro*Tel tomatoes add a little kick.

Check out this recipe

Old Fashioned Macaroni and Cheese

Creamy, gooey, mac and cheese topped with crispy, buttery breadcrumbs brings old fashioned goodness to your table whenever you need serious comfort food.

Check out this recipe

Creamy White Chicken Chili Recipe

Creamy slow cooker white chili filled with white beans, chicken, and cheese is a great way to warm up on a chilly icky day. Make it in the slow cooker or on top of the stove.

Check out this recipe

Slow Cooker Chicken Fajita Soup

A soul warming chicken soup full of Southwestern flavor that you make in the slow cooker. Your house will smell amazing!

Check out this recipe

You May Need

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The main thing you need to create this chili soup recipe successfully is a good, heavy stock pot! I like my Le Creuset – although I’d prefer this gorgeous red one!

Chili Soup Recipe

This? It’s my go to comfort food. So, you can argue that this isn’t real chili if you want but while you do…

I will be finishing off your bowl.

If you love this recipe please give it 5 stars!

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Midwestern Style Chili

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A mild, tomato-y chili that is full of flavor. Making it in a crockpot keeps it easy.

Course Main Dish – Ground Beef

Cuisine Amercian Heritage

Keyword chili,green pepper,macaroni,onion,stewed tomatoes

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 10

Calories 508

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Iron Skillet
• Slow Cooker

Ingredients

• 1 1/2 lbs ground beef, browned
• 4 cups red kidney beans, cooked
• 2 cups onion, chopped
• 2 bell peppers, chopped
• 1/2 cup celery, sliced
• 1 quart vegetable juice, v-8 or similar
• 42 ounces stewed tomatoes, 3 cans
• 2 tablespoons chili powder, or to taste
• 1 teaspoon cumin
• 1 pound elbow macaroni, cooked

Instructions

Stovetop Instructions

• Put a little oil in a heavy skillet and heat it up.
• Add the beef and brown it.
• Add salt and pepper while it's cooking.
• Add in the chopped green peppers, onions, and celery.
• Cook, stirring often, until the vegetables soften.
• Put a heavy stockpot on the heat.
• Add the tomatoes, vegetable broth, beans, browned meat mixture, and seasonings.
• Simmer for about 30 minutes.
• Add the cooked macaroni and simmer for 15 to 30 minutes more.
• Serve.

Slow Cooker Instructions

• Add all ingredients except macaroni to a crock pot and simmer for 8 hours.
• About 30 minutes before serving cook the pasta, drain it, and add it to the simmering chili.
• Allow flavors to blend another 30 minutes or so.

Notes

• This chili will be better the second day – you can leave it in the fridge for up to 4 days.
• It freezes well so you might as well make the biggest batch of it that you can.
• You can also adjust the amounts of the ingredients to make it stretch further, or use less meat and more beans, or whatever you like.
• Make it on top of the stove or in the slow cooker – if you’re making it in the slow cooker you really only need to cook it on low for 2 hours or so – then leave it on warm.
• Chili powder varies from manufacturer to manufacturer and even from batch to batch. Always taste as you go.
• Always rinse and drain the beans before using.

Nutrition

Calories: 508kcal | Carbohydrates: 67g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 509mg | Potassium: 1144mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2226IU | Vitamin C: 71mg | Calcium: 115mg | Iron: 6mg

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