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Home Dish Chili Soup with Mashed Potato Cakes

Chili Soup with Mashed Potato Cakes

Introduce

Chef :

Candis Brooks

Chili Soup with Mashed Potato Cakes

I rarely measure ingredients unless I am baking. I will give you approximations. The great thing about recipes... you add the things you like and the amount you want for taste.

Ingredient

1 pound

large Green bell Pepper cleaned & Chopped

1-2

cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly

5 cloves

Garlic minced or 1/2 of an elephant garlic clove minced

3-15 ounce

cans of Diced tomatoes do not drain

2 teaspoons

each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet)

to taste

Cooking instructions

* Step 1

Brown meat in Large kettle or skillet, on medium low, when meat is almost done,

* Step 2

Add Chopped vegetables (Onions, bell peppers, canned or fresh tomatoes, beans, garlic, jalapeños if using.)

* Step 3

Add half of seasonings. When veggies are tender.

* Step 4

Add V8 or tomato juice. (I like V8 because of the flavor it adds.) Stir turn heat up to medium high until it begins to boil.

* Step 5

I use two different methods for cooking.

* Step 6

1.). On top of the stove to simmer all day on semi low. I use a lid that I will allow steam to escape. If I have to add more liquid.

* Step 7

Sometimes I add low sodium chicken broth, sometimes water. I start in the morning so it will be ready for dinner.

* Step 8

2.) Slow cooker method. I like to fix it before I go to bed, start it on the stove then transfer to lightly oiled Slow Cooker.

* Step 9

I start it on high for approximately 45 minutes. I turn it on low to cook over night. Then warm when I get up. Ready for lunch and dinner.

* Step 10

Mashed Potato Cakes

* Step 11

My husband enjoys mashed potatoes. However when I make them, I have to make quite a bit extra. Next time you make mashed potatoes... make almost double.

* Step 12

8 Medium to large Potatoes, Peeled, quartered or more depending on size

* Step 13

8 ounces of low fat cream cheese softened.

* Step 14

Warm milk.. I add 1/4 cup at a time

* Step 15

Softened real Butter I use unsalted 1/2 of a stick. Season with salt and pepper to taste. Mash all together. I like to add fresh roasted garlic, fresh shredded cheese of my choice. We like smoked Gouda but a little bit goes a long way.

* Step 16

To make my mashed potatoes, I use Russet potatoes, enough for four people. Approximately.. 8 medium to large potatoes. Cleaned, peeled and Cut I To quarters or sixth (depending how large)

* Step 17

I place in Low sodium Chicken Broth. Boil until tender, Rinse and save broth.. set it aside

* Step 18

I place potatoes back in pot they were cooked in

* Step 19

Mash all ingredients until almost smooth. I like a few small lumps, I want my guest to know they are not instant.

* Step 20

The next day, add to your mashed potatoes to prepare to make cakes.

* Step 21

Oil to fry in about 2-3 inches deep or deep fry. Bread crumbs, sometimes I crush corn flakes, sometimes I use Panko Crumbs, sometimes plain fine bread crumbs. I like to add my own seasonings to my taste which varies.