This kid friendly cowboy 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.
Shopping list
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.
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
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.
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!
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.
Related 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 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.
Equipment
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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!
Kaffeeklatch
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!
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 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 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Midwestern Style Chili
Equipment Needed
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.
- 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
Mickey Stovall
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!!
Marye
LOL! A couple of years ago, huh?
Mary Foote
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.
Laila
Thank you for a great recipe, will make tbis week