Hits the spot on a cold day. As the title indicates, this has a thinner consistency than regular chili.

Chili Soup

Yield: 12 servings

Ingredients:
2 lbs. ground beef
1 large onion, chopped
1 large green pepper, chopped
4 garlic coves, minced
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can chili beans, drained and rinsed
2 (8 oz.) cans sliced mushrooms, drained
2 (1 qt., 14 oz.) cans tomato juice
1 (28 oz.) can crushed tomatoes
2 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. basil
1 tbsp. salt
2 tsp. cumin
1 tsp. red pepper
1 tsp. black pepper
1 tsp. sugar

Directions:
Brown the ground beef with onion, green pepper and garlic. Drain if needed.

Add the rest of the ingredients and bring to a boil. Reduce heat and cover. Simmer for 4-6 hours.

Serve with sour cream, shredded cheddar cheese and saltine crackers.