{"id":6185,"date":"2013-10-30T07:00:19","date_gmt":"2013-10-30T12:00:19","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=6185"},"modified":"2013-10-26T15:28:19","modified_gmt":"2013-10-26T20:28:19","slug":"mom-chili-soup","status":"publish","type":"post","link":"http:\/\/jolenephilo.com\/staging\/mom-chili-soup\/","title":{"rendered":"Mom’s Chili Soup"},"content":{"rendered":"

\"chili<\/a><\/p>\n

Welcome back for the second recipe in the cornbread and chili series. Last week’s post featured non-dairy cornbread<\/a>. This week’s features the chili recipe my mom used for years. The origin is unknown, though I suspect it’s a quick-and-easy version she created in her teaching-while-parenting-three-kids-caring-for-a-disabled-husband-and-going-to-college years. It may not win a chili cook-off contest, but it’s the taste I grew up with, and to my mouth, it’s wonderful.<\/p>\n

Mom’s Chili Soup<\/p>\n

1 pound ground beef or ground pork, browned
\n1 medium onion, chopped
\n1\u20132 jalapeno peppers, seeded and chopped (not in original, kid-friendly recipe)
\n1\u201346 ounce can tomato juice
\n1\u201328 ounce can chili beans
\n1 tablespoon chili powder
\nsalt and pepper<\/p>\n

Brown meat in large soup pot. Drain off fat. Add onions and peppers. Saute for 5 minutes. Add tomato juice, beans, chili powder, and salt and pepper to taste. Heat to boiling. Simmer for 45 minutes to an hour.<\/p>\n

This meal freezes well, so I often make a double batch and freeze one.<\/p>\n","protected":false},"excerpt":{"rendered":"

Welcome back for the second recipe in the cornbread and chili series. Last week’s post featured non-dairy cornbread. This week’s features the chili recipe my mom used for years. The origin is unknown, though I suspect it’s a quick-and-easy version she created in her teaching-while-parenting-three-kids-caring-for-a-disabled-husband-and-going-to-college years. It may not win a chili cook-off contest, but […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[2343,2344,2345,818],"class_list":["post-6185","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-chili","tag-easy","tag-freezer-meal","tag-mom"],"yoast_head":"\nMom's Chili Soup - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mom's Chili Soup - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"Welcome back for the second recipe in the cornbread and chili series. Last week’s post featured non-dairy cornbread. This week’s features the chili recipe my mom used for years. The origin is unknown, though I suspect it’s a quick-and-easy version she created in her teaching-while-parenting-three-kids-caring-for-a-disabled-husband-and-going-to-college years. 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