Chili Soup with Mashed Potato Cakes. Great recipe for Chili Soup with Mashed Potato Cakes. I rarely measure ingredients unless I am baking. The great thing about recipes. you add the things you like and the amount you want for taste.
In a saucepan, saute =onion in butter until tender.
Add the milk, potatoes, salt and celery salt if desired and pepper; heat through.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking.
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chili soup with mashed potato cakes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Chili Soup with Mashed Potato Cakes. I rarely measure ingredients unless I am baking. The great thing about recipes. you add the things you like and the amount you want for taste.
Chili Soup with Mashed Potato Cakes is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Chili Soup with Mashed Potato Cakes is something which I have loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have chili soup with mashed potato cakes using 11 ingredients and 28 steps. Here is how you cook that.
The ingredients needed to make Chili Soup with Mashed Potato Cakes:
- {Get of Chili.
- {Get 1 pound of Ground Beef.
- {Prepare 1-2 of large Green bell Pepper cleaned & Chopped.
- {Prepare 1-2 of large sweet onions Chopped.
- {Get 24-36 ounces of V8 juice or tomato juice.
- {Make ready 5-15 ounce of cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly.
- {Make ready 5 cloves of Garlic minced or 1/2 of an elephant garlic clove minced.
- {Make ready 3-15 ounce of cans of Diced tomatoes do not drain.
- {Take of Seasonings I use to taste: dash of cinnamon ( cuts acidity.
- {Take 2 teaspoons of each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet).
- {Take to taste of Salt and Pepper.
Mix mashed potatoes, egg, flour, and milk (if needed) thoroughly. Shape into flat cakes, about ½-inch thick. Heat oil in skillet; add potato cakes to hot skillet. Blend in mashed potatoes, stirring until lumps are gone.
Instructions to make Chili Soup with Mashed Potato Cakes:
- Brown meat in Large kettle or skillet, on medium low, when meat is almost done,.
- Add Chopped vegetables (Onions, bell peppers, canned or fresh tomatoes, beans, garlic, jalapeños if using.).
- Add half of seasonings. When veggies are tender..
- 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..
- I use two different methods for cooking..
- 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..
- Sometimes I add low sodium chicken broth, sometimes water. I start in the morning so it will be ready for dinner..
- 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..
- 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..
- Mashed Potato Cakes.
- 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..
- 8 Medium to large Potatoes, Peeled, quartered or more depending on size.
- 8 ounces of low fat cream cheese softened..
- Warm milk.. I add 1/4 cup at a time.
- 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..
- 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).
- I place in Low sodium Chicken Broth. Boil until tender, Rinse and save broth.. set it aside.
- I place potatoes back in pot they were cooked in.
- Mash all ingredients until almost smooth. I like a few small lumps, I want my guest to know they are not instant..
- The next day, add to your mashed potatoes to prepare to make cakes..
- 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..
- 1-2 sweet onions peeled and chopped..
- 2 garlic cloves minced..
- Seasonings I use to taste: salt, pepper, Italian, Cumin, divide these in half..
- 1 cup of all purpose flour per two cups of mashed potatoes. More if you need it..
- I season my potatoes and my bread crumbs. Stir well.
- Wet your hands shake of excess.. scoop some out with your wet hands. Roll into a ball, place in seasoned bread crumbs.
- Roll around and slightly flatten, place in Hot oil carefully. I normally fry in skillet. About 3-4 minutes each side on medium heat..
Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water.
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