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Home » Recipes » Cozy Crockpot Soups

Mom's Chili Soup Recipe (Cowboy Soup)

Published: Sep 25, 2019 · Updated: Apr 9, 2024 by Marye

This kid friendly cowboy soup recipe is budget friendly but sure doesn't taste like it! Beans, beef, and macaroni are packed into a hearty tomato broth for a soup with plenty of flavor. It's very different from the Texas style chili you might be used to but once you try it you'll be hooked.
Total time for the recipe to be finished.Total Time 50 minutes minutes
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closeup of a bowl of chili with macaroni
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Next tim try this New Orleans Chicken & Sausage Gumbo!!

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Table of Contents
  • 🧾 Ingredients
  • Make it stretch
  • 💭 Tips for success
  • 🔪 Instructions
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🧾 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 lean 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. You could substitute pinto beans if you like.
  • 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 cans of 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.

Make it stretch

Hearty cowboy soup is a very forgiving recipe. There are lots of substitutions you can make and it's easy to stretch.

  • Use all beans
  • No ground beef? Use ground turkey, ground pork, ground venison, ground chicken, or shredded leftover meat or poultry
  • Add cooked diced potatoes
  • Add corn
  • No tomatoes? Use beef broth, vegetable broth, V-8, or watered down marinara
  • Any shaped pasta is fine but you could use rice, bulghur, quinoa, or other grain instead
  • Add leftover vegetables

💭 Tips for success

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

  • Chili soup 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 spice level varies from manufacturer to manufacturer and even from batch to batch. For best results always taste as you go.
  • Always rinse and drain the beans before using.

Here are the questions I am most frequently asked about this recipe.

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?

Canned beans should always be drained and rinsed.

🔪 Instructions

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

Step by step images illustrating how to make chili soup.
  1. Heat a skillet and add oil.
  2. Bowl the ground beef.
  3. Add the peppers onions, and celery.
  4. Add stewed tomatoes to a large pot over medium heat.
  5. Add the beans and remaining ingredients.
  6. Simmer.

📚 Related recipes

Comfort food is the best because it usually serves up some memories right along with every bite. I grew up eating this chili and cabbage rolls almost every week.

Here are some more of my favorites - I hope they'll be your favorites, too!

  • Chicken Cacciatore is a spicy, tangy tomato sauce full of fresh herbs, pungent garlic, and rich chicken. Serve hot over your favorite pasta for a warming, filling dish that whispers "comfort food"
  • Stuffed Pepper Soup has 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.
  • White Chicken Chili is so creamy! It's packed with white beans, chicken, and cheese. Make it in the slow cooker or on top of the stove.
  • Cowboy Casserole is an easy weeknight meal. Ground beef, corn, and peppers are in a creamy cheesy sauce topped with tater tots and more cheese.
  • This traditional potato soup is quick and easy - it was my grandmother's recipe.
  • Learn how to make crackers with this easy recipe. You'll have fresh saltines for all your soup suppers!

More soup recipes

  • A closeup of potato soup in a white bowl garnished with butter.
    Old Fashioned Potato Soup Recipe
  • A spoonful of creamy macaroni and cheese soup dripping with creamy broth.
    Creamy Macaroni and Cheese Soup (Easy 30-Minute Comfort Food)
  • Overhead view of ham and bean soup being ladled out of a crockpot.
    Slow Cooker Ham and Bean Soup
  • Overhead view of chicken pot pie soup recipe with a sliced biscuit floating on top.
    Easy Slow Cooker Chicken Pot Pie Soup

📞 The last word

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 homemade soup 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 when those first chilly days of fall hit here in Texas..

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 midwestern style chili but recently my cousin remembered it being called cowboy soup. Either way this family favorite is delicious!

This? It's my go to comfort food. So, you can argue that this is chili mac soup and isn't real chili if you want but while you do...

I will be finishing off your bowl.

Next time try my favorite quick & easy lasagna soup or this crack chicken chili.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

closeup of a bowl of chili with macaroni

Cowboy Soup

4.46 from 22 votes
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This kid friendly cowboy soup recipe is budget friendly but sure doesn't taste like it! Beans, beef, and macaroni are packed into a hearty tomato broth for a soup with plenty of flavor. It's very different from the Texas style chili you might be used to but once you try it you'll be hooked.
Course Main Dish - Ground Beef
Cuisine Amercian Heritage
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings:10
Calories:508
Author:Marye Audet-White

Ingredients

  • 1 ½ lbs ground beef, browned
  • 4 cups red kidney beans, cooked
  • 2 cups onion, chopped
  • 2 bell peppers, chopped
  • ½ 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.
Make it Stretch
This is a very forgiving recipe. There are lots of substitutions you can make and it's easy to stretch.
  • Use all beans
  • No ground beef? Use ground turkey, ground pork, ground venison, ground chicken, or shredded leftover meat or poultry
  • Add cooked diced potatoes
  • Add corn
  • No tomatoes? Use beef broth, vegetable broth, V-8, or watered down marinara
  • Any shaped pasta is fine but you could use rice, bulghur, quinoa, or other grain instead
  • Add leftover vegetables

Nutrition Facts

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

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published April 10, 2015. Last updated September 13, 2021 for more information and updated instructions.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.46 from 22 votes (22 ratings without comment)

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  1. Mickey Stovall says

    March 23, 2020 at 12:33 pm

    We used to have this when I was in grade school a couple of years ago (1955 🙂 and I loved it I will be makng tis tonight along with your Sweet Potato Biscuits. Thanks!!

    Reply
    • Marye says

      March 23, 2020 at 10:53 pm

      LOL! A couple of years ago, huh?

      Reply
  2. Mary Foote says

    March 23, 2020 at 12:00 pm

    Have everything for this going to make a big pot and freeze some for another day. Or send some over to my brother and also for my son and daughter. It sounds delish can’t wait to try it.

    Reply
  3. Laila says

    March 22, 2020 at 8:31 pm

    Thank you for a great recipe, will make tbis week

    Reply
  4. Michelle @ The Complete Savorist says

    November 17, 2015 at 2:18 am

    I have never had chili with pasta, but I am partial to anything with pasta in it, must give this a try.

    Reply
    • Marye Audet says

      November 18, 2015 at 8:20 pm

      It's different but very very comforting!

      Reply
  5. Carol Borchardt says

    November 11, 2015 at 7:33 am

    I'm originally from Wisconsin and I thought only my mom made soup like this. Brings back such wonderful memories!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:09 pm

      🙂 Nope my mom made it too. 🙂

      Reply
  6. Michelle | A Dish of Daily Life says

    November 10, 2015 at 8:44 am

    Chili is definitely one of my go-to meals once the weather turns, and I love finding new recipes! Can't wait to try yours!

    Reply
    • Marye Audet says

      November 10, 2015 at 3:30 pm

      Let me know what you think!

      Reply
  7. Catherine says

    November 10, 2015 at 6:51 am

    Dear Marye, This chili sounds wonderful! So comforting for this time of year. xo, Catherine

    Reply
    • Marye Audet says

      November 10, 2015 at 3:29 pm

      Thank you!

      Reply
  8. Mickey says

    October 10, 2015 at 1:04 pm

    Can I cut this recipe in half for a smaller amount? I live by myself and would like to make this, but it is much more than I can handle.

    Reply
    • Marye Audet says

      October 10, 2015 at 9:19 pm

      Sure! You can freeze it if you leave the macaroni out. 🙂

      Reply
  9. BRYCE MORRILL says

    June 27, 2015 at 11:54 am

    This may not be considered real chili but I am from lower Michigan and can remember this taste well. Thanks for recipe it will bring back some old memories

    Reply
    • Pat says

      November 10, 2015 at 6:16 pm

      My mom made something similar but we called it goulash...and she served this over mashed potatoes! Talk about comforting! Yum!

      Reply
      • Marye Audet says

        November 13, 2015 at 2:09 pm

        We make goulash with a similar method but no beans. 🙂

  10. Rose Marie Kaufmann says

    October 06, 2014 at 10:06 am

    Chili in crockpot now!!

    Reply
  11. Tad says

    August 30, 2014 at 12:44 pm

    Wouldn't really consider this chili, being accustomed to Texas style chili, but it is delicious none the less.

    Reply
  12. J says

    February 21, 2011 at 3:12 pm

    I grew up in the midwest - never considered this chili.
    So long as I don't have to eat it and there is a pot full of
    chili without the macaroni as a second choice I'd be happy. lol

    Reply
  13. Elle says

    February 21, 2011 at 3:04 pm

    My mom used to make something quite like this when I was a kid! I always loved, too-with lots of Saltines in it. I miss those days sometimes, and this takes me right back to being a kid. Thanks for sharing, Marye!

    Reply
    • marye says

      February 21, 2011 at 3:27 pm

      Sure Elle, I just love this stuff... 🙂

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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