Makes about 2 quarts; multiply
times 2 for a 4-quart crock pot.
1 pound of ground beef
1 medium onion, diced
2 teaspoons of minced garlic
3 14-ounce cans of beef broth
1 cup of diced tomatoes
1 1/2 cups of Picante salsa
1 medium green pepper, diced (optional)
2 teaspoons of chili powder
1 tablespoon of parsley flakes
1 cup of medium pasta shells, uncooked
Salt and pepper to taste
Brown the ground beef in a skillet and drain. Stir the rest of the ingredients
together in a large pot, and add the ground beef. Simmer (or cook in a 4-quart
crock pot) until the pasta is tender. Add tomato juice if it's too dry.
The Soup Chef presents ...
Beanless Beef Chili Soup
at The Fatted Café
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