PAPA JIM’S CHILI BEAN SOUP

It’s a chili…it’s a soup…it’s Papa Jim’s Chili Bean Soup!

My Dad, Papa Jim, made his Chili Bean Soup quite often when I was growing up in the 50’s and 60’s. He liked chili, but loved making this “soupy” version better.

It comes together quickly and is great for a weeknight full-meal soup. The recipe here is a small batch (for just Loretta and I), but it would be easy to make bigger batches. It is super the next day and freezes well.

Ingredients:

• 1 1/2 cups cooked red kidney beans

• 2 thick slices (2 ounces) of bacon, diced

• 10 ounces of ground beef, 80/20, pressed into a large patty

• 2 tsp canola oil

• Kosher salt and black pepper

• 1/2 cup diced onions

• 1/2 cup diced celery

• 1 tsp granulated garlic

• 1 tsp ground cumin

• 1 tsp paprika

• 1-2 tbsp chile powder

• 1 (14 ounce) can diced tomatoes

• 1 tbsp tomato paste

• 1 cup chicken stock

• 1 cup beef stock

• 1-2 tsp Worcestershire

• 1 tsp veal demi glace or 1 bullion cube

• Sliced green onions

• Shredded cheddar cheese

• Sour cream or Sriracha crema (recipe below)

• Chopped cilantro

• Tortillas chips or Fritos

Directions:

• Heat a large saucepan over medium high heat and add the canola oil. When the pan is screaming hot, add the ground beef patty and let it sit for 3-4 minutes without touching it. Season with salt and pepper. Turn and cook on the other side, seasoning with salt and pepper.

• Add the diced bacon and spread it around the beef patty. Using a spoon or potato masher, smash the beef to a crumble. Add the garlic powder, cumin, paprika, and chili powder and stir to season the meat. Add the tomato paste and stir in. Add 1 cup of water and stir with a wooden spoon, scraping the bottom of the pan letting it come to a simmer to deglaze the pan. Add the diced tomatoes and juice and smash with the spoon. Add the brown sugar, stocks, Worcestershire, and demi glace. Bring to a simmer, lower the heat, cover, and simmer for 30 minutes.

• Add the cooked kidney beans and cook another 15 minutes. Taste and reseason with salt and pepper if necessary. Add some tabasco for more heat.

• To serve, ladle into bowls and garnish with shredded cheese, green onions, sour cream or Sriracha crema, chopped cilantro, and tortilla chips or Fritos.

• For the Sriracha crema, combine 1/2 cup sour cream. 2 tbsp buttermilk, 1 tbsp Sriracha, 1 tsp lime juice, salt and pepper to taste.