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I had a great weekend! I always do when it’s sunny and cool outside. I washed up my favorite blankie, comfy robe, and fluffy slippers, all ready to settle in for the evening, strike a match to light that fire that I had set weeks ago, and sip on a dirty martini, while watching my favorite British mystery show on TV. But, I did need something to follow up that martini. I wanted something warm and comforting, super tasty, with no work involved whatsoever. That was a bit of a tall order, but I came close. This does involve browning ground chuck, chopping onions and garlic, but that’s it, and the rewards are plentiful. The flavor of this soup is magnificent! It is hearty and wonderful, and can be topped with croutons, chopped pickles or tomatoes, crumbled bacon, anything you see fit. This is a must try!
1 medium onion, chopped
2 cloves garlic, minced
1 10-oz. can Rotel Mild diced tomatoes, undrained
1 14.5-oz. can petite diced tomatoes, undrained
1/2 of a 15-oz. can Wolf Brand Chili, no beans*
⅓ c. brewed, strong coffee
½ t. chili powder
½ t. cumin
1 lb. Velveeta Cheese, cubed**
In a 10-inch sauté pan brown the ground chuck, breaking up as you do; season with Montreal Steak Seasoning. When the meat is suitably browned, stir in onions and garlic, and simmer until onions are transparent. Drain fat on a paper towel-lined plate, and place in the crockpot. Add the remaining ingredients, and cook on low for 4 to 5 hours.
*Or your favorite brand. The remaining chili can be frozen until you decide to make the soup again, and you will, trust me on that.
** If you don’t like Velveeta, substitute with an 8-ounce brick of cream cheese (not low-fat), and 2 cups of shredded cheddar cheese.
