I want a "soupy" chili recipe.
 

I like soupy chili, meaning it has lots of liquid. Does anyone have a good recipe for a chili that's like this? I can make thick ones but really aren't to my taste. Thanks so much!

Add more of the liquids you have in your preferred recipe ... or less of the beans/meat (or whatever you use).
Either ways ... you can get it more soupy!

I cheat. I brown 1 lb. ground beef, add 1 envelope of McCormick Chili spices or Chili-O, 1 cup water, 2 cans Rotel diced tomatoes with green chilis, 2 cans Bush Pinto Beans with jalapeno slices and as much water as you need to make it lukey (or as you call it, soupy). Simmer for 1/2 hour or so while the jalapeno cornbread is baking. YUMMO

Recipe is from Texas MIL who cheated also. lol We've been making this for eons and it's always a hit.

I don't use any one recipe, just add what I have. But my favorite base for chili is a large can of tomato juice, which starts me off with a lost of liquid. I brown either ground turkey or hamburger with onion, sometimes add green pepper, and drain off grease. Add your favorite chili seasonings. Add a large can of tomato juice and whatever else I have around: canned crushed tomatoes, frozen tomatoes we put up last summer from our garden, tomato paste, a can of Rotel if I want is spicy, whatever. Simmer for at least 30-45 minutes, then add 1 or 2 cans of chili beans or kidney beans and cook a bit longer. Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Sounds a lot like my non-recipe chili. I use a can of baked beans as my kids don't care for kidney or chili beans. I also add a little brown sugar to offset the acid taste of the tomatoes. Always get raves.

I use practically the same ingredients as Ellen and we like it. The envelope of Chili spices needs water to be added and you can add until you get it "soupy" enough. I also use the crushed tomatoes for taste.

1 lb ground meat browned with finely chopped onions and green peppers to taste
Salt and pepper to taste
1 can kidney beans
1 can great northern beans
1 large can of crushed tomatoes and 1 can of water
Need more juice add tomato or v8

Mine is like everyone else's. I do add a whole dried pablano pepper and cumin. I really don't care for the heavy chili powder taste and these two fill the bill for me.

Thank you all for the great ideas. It just seems like when I add water it tastes like I added water. Just can't seem to keep the good chili flavor and get it really like soup. I added tomato sauce and water last time and it wasn't nearly like chili. More like tomato soup with beans. Any more ideas are welcome too!

Instead of water to thin it use tomato Juice. I like mine thicker but hubby does not like chunks of tomato so I use tomato juice and crushed tomatoes in mine.

Actually I like a thick chili and I am always adding that mexican flour stuff or just plain flour in my mix so it will be thick. My DH does not really care for it as thick as I do so sometimes I use those big big cans of tomato juice and because the rotel is sometimes too hot, I just use Hunts diced tomatoes. And we DO NOT like beans in our chili.

My favorite packaged chilli mix is Williams Chilli Mix. I add a little sugar to this and I'm off and running. We use 80%/20% ground meat (chuck). This is browned with a lot of onions and garlic. The fat is drained off after we've gotten it browned. I think that using the tomato juice and diced tomatoes with out adding anything to thicken will yield a good soupy chili.

I was introduced to Williams Chili Mix by a co-worker years and years ago and thought it was the best chili I had ever eaten. At the beginning of Winter she and her son made up LARGE batches and put it up in the freezer. She had one of those HUGH roasting pans and she cooked her chili in the oven. I think this eliminated the need to watch it really close.

I do not like kidney beans, and find the flavor of chili powder is just okay. However, at a recent non-guild meeting, the hostess served a version of chili that was so delicious, we all asked for the recipe. She has given permission to share it.

White Bean Chicken Chili

onion large onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
1.5 lbs boneless skinless chicken breast, diced
1 lb boneless skinless chicken thighs, diced
2 boxes chicken stock
4 cans white beans
1 Tbsp. ground cumin
2 tsp. dried oregano
2 Tbsp. chopped fresh cilantro
1 can diced peppers (I use mild, but you can use whatever heat you like!)
1 bunch curly leaf kale, stems removed, chopped

Heat oil in crockpot liner or skillet. Add onion and garlic and cook over medium heat until onion is softened and somewhat translucent. Add chicken and cook until chicken is cooked on all sides, stirring occasionally.

Add cumin, oregano, cilantro, and peppers and stir to combine. Add half of one of the boxes of chicken stock and scrap all of the good stuff from the bottom of the skillet or crockpot liner. If using a skillet, pour everything into the crocpot. If using the liner, put it in the crockpot.

Rinse three cans of the beans in a colander with cold water (the beans are too salty for my taste otherwise). Add the beans to the crockpot with the rest of the first box of stock. Rinse the fourth can of beans, then put them in a bowl. Mash them with some of the chicken stock from the second box. You will probably have to add more chicken stock as you mash as they tend to get pretty stiff.

Stir the mashed beans and the rest of the chicken stock into crock pot. Cook on low overnight (about 8 hours).

Chop the kale and add to the crockpot (I chop it up and put it in a ziploc while the chili is cooking). After 8 hours, add the kale and let the chili cook on low for a couple more hours (or on high for about an hour).

Serve with shredded pepper jack cheese, salsa and/or sour cream or whatever else sounds good!

Don't just add water ...
Consider all your liquid ingredients ... and make 1-1/2 of them.
Or consider the solids like the beans, burger etc. .... and make only 3/4
(or whatever proportion you think would be best).

Try grinding up your meat in the blender after it is cooked, then return to the pot and add the rest of the ingredients.

I brown the hamburger with onions, celery, green peppers & cilentro(coriander) Then add a can of ranch style beans & a can of stewed tomatoes & simmer for awhile more beans & tomatoes if I want a larger batch if it thickens too much I just add water & simmer to the consistancy I want everyone here likes it

I make a Mexican chili that my kids LOOOVE. I brown peppered bacon, chorizo sausage, and onions in a cast iron Dutch oven, then add 5 cans of pinquito beans. S&W has pinquito "chipotle" beans, which are delicious. Throw it in the oven and bake it for 30-45 minutes. I serve it with fried bread and my boys go nuts. It's pretty heavy on the sodium content, so I don't serve it often, but it's quite a treat.

I do a lot of meat smoking, so I save the leftovers for chili. Leftover smoked steak, smoked ribs, smoke pork loin and chops, even smoked turkey, whatever.

OK, so here's my secret chili recipe, which is a bit soupy cause that's how I like it too.

Chop up a whole red onion and sweat it till it just starts to wilt in a big pot with a tablespoon or so of oil along with a couple of big heaping tablespoons of minced garlic.

I cube up my smoked meat and toss it in the pot, usually about 4 or 5 cups of cubed up meat. I put in a couple cans of tomato sauce, a couple cans of plain petite-diced tomatoes without the spices, a small can of tomato paste, and a couple cans of black beans, drained and rinsed. I prefer the black beans to the kidney beans, but sometimes I'll mix in a can of dark red kidney beans too.

Put in one of those milk-carton-like containers of beef stock or beef broth, or a couple cans of same. This makes it soupy and gives it lots of flavor, also cuts the overpowering tomato flavor. Add a few good shakes of Worchestershire sauce if you like that, as well.

Now for the secret ingredient. Get a bottle of La Victoria Salsa Ranchera (Hot!) or your favorite chunky hot salsa. Put it in to taste, some people like it a little hotter than others.

For the amount I make I usually use about two or three heaping tablespoons because that's about all the heat the wife can take. Stir it in, bring it all up to a high simmer and simmer for about an hour, stirring occasionally.

I don't use any chili spices or chili powder because to me they don't have the flavor I get from the salsa, and the salsa goes well with the smoked meat. But I've also used the same recipe for hamburger chili and it works well too but you don't get the smoky flavor of the meat. I suppose if you were making hamburger chili you could put in a few drops of smoke flavoring.

I've always gotten rave reviews from my smoked chili - maybe you'll like it too!

Hmmm I'll have to try your smoked chili the next time we smoke a brisket. I make stock from leftover smoked turkey bones, I bet that would knock the flavor out of the park. Thanks for the recipe!

try adding tomato soup to your recipie with a can ad a half walter keeps flavor but is soupy

I rinse the beans before I put them in the chili and sometimes it doesn't get quite so thick!

Try Taco Soup!

1-1/2 lbs ground beef
1/4 cup chopped onion
2 chopped green bell peppers
1 can corn, drained
1 can light kidney beans, drained
1 can dark kidney beans, drained
2 cans 14/16 oz tomato sauce
2 packets of Lowry's taco seasoning

Brown ground beef and half way through add the onions and peppers. Drain and return to pot. Add everything but seasoning. Top with water to get desired thinness, add seasoning to taste (I add both packs, but it may be too seasoned for some). Simmer and let the flavors mingle. Top with shredded cheese and fritos.

Here's my Chili recipe. My son used to cook for the local bingo hall charity and 17 quarts of this was consumed twice weekly. Enjoy!
1 pound turkey, ground or use ground beef if desired
1 1/2 cups onion
2 cans kidney beans, canned, 15.5 oz.
1 can tomatoes, diced, 14.5 oz
2 cups water
2 tablespoons chili powder
1/4 teaspoon cumin powder
1 teaspoon salt

brown ground meat. add ingredients in order to large stockpot. bring to boil. reduce heat and simmer for 30 minutes. remove from heat and let cool. reheat and serve
serving size: 10oz. 1.25 cups

I use a quart of home canned stewed tomatoes an d a quart of home canned tomato juice. I also add a couple tablespoons of either brown or white sugar. Sugar Takes away the acidity

Had this recently at a "Soup-luck" party: loved it:
cook 3 lbs hamburger with 1 chopped onion
add 1 large can chili beans(30 oz)
add 3 cans (15 oz )beans, drained, your choice of:

black beans
pinto beans
white northern beans
butter beans
kidney beans
garbanzo beans
Add
1 large can (46 oz) tomato juice
1 cup catsup
1 cup brown sugar
simmer 20 minutes, add more tomato juice if desired.
serve with grated cheese, rice, corn chips, tortilla chips

My personal favorite mix is pinto beans, white beans and garbanzos.

Here's the way I learned to make chili - Hoosier style

Brown 1 to 1 1/2 lbs ground beef with onions and drain. Add 1 large can of tomato juice, 1 can of light red kidney beans, 2 cans of Rotel tomatoes with green chilis, and a tablespoon or so of chili powder. Cook 1 cup of elbow macaroni and add to chili. This is a pretty soupy chili, good with crackers crumbled in if you like, or with shredded cheese on top.

Thanks to all of you who have shared great chili recipes. I have gotten lots of ideas and suggestions to make my soupy chili!! Will let you know how they turn out as I try them. Thanks All!

http://www.skinnytaste.com/2011/02/t...taco-soup.html

I really like this soup it tastes like chili but it is a soup. Great for a cool day!