German Chili Consistency Of A Soup Recipes

OKTOBERFEST CHILI

Steps:

• Place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease.
• Place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
• Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

GERMAN CHILI

Steps:

• Drain the juice from the kraut.
• When the chili is cooked enough to give it a taste test, add some of the sauerkraut and give it another test.
• Add as much as you like but beware, as the chili cooks, the sour taste will get a little bit stronger.
• If you don't want to"spoil" the whole pot, set a dish of kraut on the table and let folks add their own.

15 AUTHENTIC GERMAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German soup in 30 minutes or less!

GERMAN CHILI (CONSISTENCY OF A SOUP)

Steps:

• Brown turkey or beef, drain.
• Add onion and cook until tender.
• Add corn and kidney beans. DO NOT DRAIN.
• Stir in tomato soup and water.
• Add green pepper and pepper and salt to taste.
• Bring to a boil, reduce heat and simmer for at least 30 minutes. The longer it simmers the better and it is even better reheated.
• Serve with a warm loaf of bread. Dipping is yummy.

JAKE'S CHILI-SOUP

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.