Chili Days – Soup Days

PHILLY CHEESE STEAK SOUP by Gwen Gevens

INGREDIENTS:
3/4 c. butter
1 green pepper, diced or cut in strips
1 orange yellow or red pepper diced or cut in strips
1 medium onion, diced or cut in strips
8 oz. fresh mushroom, sliced (optional)
2/3 c. flour
6 c. milk
1 can beef consomme’
3/4 lb. cooked beef or ribeye diced (left over roast works great)
8 oz. Swiss/American cheese slices
Salt & pepper to taste

DIRECTIONS:
Melt butter in large, heavy stockpot. Add peppers, onions and mushrooms. Saute’ until tender; about 5 min. Add flour; cook an additional 5 minures, stirring continuously. Slowly whisk in milk; bring to a simmer, stirring often until soup thickens. Reduce heat to med. low; stir in consomme’ and beef. Slowly add cheese until all is melted and incorporated into the soup.

CREAMY TACO CHILI by Gwen Gevens

INGREDIENTS:
1 1/2 pounds ground beef
1/2 medium size onion
1 – 15 oz. can Hormel chili, without beans
1 – 15 oz. can diced tomatoes
2 – 16 oz. cans of pinto beans
1 – 10 oz. can diced tomatoes with chilies
1 pint sour cream
1 pound pasteurized processed cheese (small box of Velveeta)
Frito’s (or other corn chips)

DIRECTIONS:
Brown the ground beef and onion. Drain, then add the remaining ingredients except the sour cream and cheese. Mix well and simmer for 2-4 hours on low heat. Stir occasionally. Blend well and simmer for 2-4 hours on low heat. Stir occasionally. Blend in sour cream and cheese. Serve with Frito’s instead of crackers.
NOTE: This is the recipe as writen by Wynn Speece (WNAX Radion “Neighbor Lady”) from one of her newspaper column’s many years ago.

I embellished it a little by useing “spiced up” tomatoes and useing the Mexican style Velveeta cheese. I also used one can of chili beans and one can of pino beans instead of 2 cans of pinto beans. You could make this as hot or as mild as you like by changing up a few items. Make it a bigger batch by adding more tomatoes, beans, or hamburger.

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