Monday, February 23, 2015

Chili Beef Soup


The tomato was feared in Europe for over 200 years. The fruit got a bad rap from the start. 



The fruit was named the “poison apple” because it was thought that people would get sick and die after eating them. But the rich Europeans used pewter plates which were very high in lead content. The tomato is high in acidity, when placed on the pewter plates; the fruit would leach lead from the plate, which cause many deaths from lead poisoning. Not one person made the connection between plate and poison at that time, so they pointed the fingers at the fruit.

The tomato grew widespread in popularity in Europe, around 1880, after invention of the pizza in Naples.
Research Source: Smithsonian Mag
 



Can’t decide to make chili or soup? I have come to the rescue with this Chili Beef Soup.

Chili Beef Soup
Recipe by Christine Lamb (Christine’s Pantry), 2015

Ingredients:
1 pound ground beef
salt and pepper, to taste
1 onion, chopped
1 (14.5 oz.) can fire roasted diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can light red kidney beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (8 oz.) can tomato sauce
1 1/2 cup water
1 package chili mix

Directions:
In Dutch oven, cook ground beef over medium heat. Season ground beef with salt and pepper, crumble meat as it cooks. Add onions, cook about 2 minutes. Add remaining ingredients, stirring. Simmer 30 minutes. Enjoy!


 

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