Soups/Stews/Gumbo//Chili – A cook named Rebecca

I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

Print Recipe

CourseSoup

CuisineAmerican

Prep Time30

Cook Time30

Total Time1

Servings Servings

Ingredients

1 Stick Butter
1 Large onion, diced
1/4 Cup Flour
1 28 oz Can diced tomatoes
1 Cup Chicken broth
2 Tbsp Sugar
1 Tsp Kosher salt
1/4 Tsp Celery salt
1/2 Tsp Black pepper
1/8 Tsp Cayenne, optional
1/3 Cup Heavy cream
1 Tsp Honey
Zest of a lemon
Juice of a lemon

Instructions

Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown.
Add flour and stir until mixture is slightly thick and pale good, about 3 minutes.
Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper.
Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently.
Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender.
Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like.

I love original Texas Chili! It’s hard to find a good recipe though. I’ve been using this recipe for years and it always turns out perfect!

And, of course, we do not cook our chili with beans. If you want beans, cook them separately and have them if some want to add beans after the chili is finished.

Garnish with chopped onions, cilantro, cheddar cheese, sour cream if you want, some top with ketchup and this makes great homemade Frito pies!

I think you’ll love this recipe and it will become a favorite!

Frank X. Tolbert’s Original Texas Chili

Print Recipe

CourseMain Course

CuisineAmerican

Keywordchilli, texas, tolberts, original

Servings servings

Ingredients

2-4 ancho chiles, 4-8 small dried red chiles or 2-4 tablespoons chili powder
4 tbsps vegetable oil
3 lbs beef chuck, cut in bite size pieces or already prepared chili meat from the grocery
1-2 cups beef stock or water
1/3 cup yellow onion, finely chopped
2 tbsps ground cumin
1 tbsp ground oregano
salt to taste
1/2 cup Hungarian sweet paprika
1-2 fresh cilantro sprigs

Instructions

If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry.
When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
Makes 4 to 6 servings.