Chili Soup with Mashed Potato Cakes
Chili Soup with Mashed Potato Cakes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chili soup with mashed potato cakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Chili Soup with Mashed Potato Cakes is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chili Soup with Mashed Potato Cakes is something which I’ve loved my entire life.

To begin with this particular 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 can achieve that.

The ingredients needed to make Chili Soup with Mashed Potato Cakes:
  1. Get Chili
  2. Prepare 1 pound Ground Beef
  3. Make ready 1-2 large Green bell Pepper cleaned & Chopped
  4. Take 1-2 large sweet onions Chopped
  5. Prepare 24-36 ounces V8 juice or tomato juice
  6. Make ready 5-15 ounce cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly
  7. Take 5 cloves Garlic minced or 1/2 of an elephant garlic clove minced
  8. Get 3-15 ounce cans of Diced tomatoes do not drain
  9. Prepare Seasonings I use to taste: dash of cinnamon ( cuts acidity
  10. Take 2 teaspoons each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet)
  11. Take to taste Salt and Pepper

How to Make the Absolute Best Ground Beef Chili. Three Bean Salad With Roasted Potatoes. Tempeh Collard Wraps With Mango Salsa. Blend in mashed potatoes, stirring until lumps are gone.

Steps to make Chili Soup with Mashed Potato Cakes:
  1. Brown meat in Large kettle or skillet, on medium low, when meat is almost done,
  2. Add Chopped vegetables (Onions, bell peppers, canned or fresh tomatoes, beans, garlic, jalapeños if using.)
  3. Add half of seasonings. When veggies are tender.
  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.
  5. I use two different methods for cooking.
  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.
  7. Sometimes I add low sodium chicken broth, sometimes water. I start in the morning so it will be ready for dinner.
  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.
  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.
  10. Mashed Potato Cakes
  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.
  12. 8 Medium to large Potatoes, Peeled, quartered or more depending on size
  13. 8 ounces of low fat cream cheese softened.
  14. Warm milk.. I add 1/4 cup at a time
  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.
  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)
  17. I place in Low sodium Chicken Broth. Boil until tender, Rinse and save broth.. set it aside
  18. I place potatoes back in pot they were cooked in
  19. Mash all ingredients until almost smooth. I like a few small lumps, I want my guest to know they are not instant.
  20. The next day, add to your mashed potatoes to prepare to make cakes.
  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.
  22. 1-2 sweet onions peeled and chopped.
  23. 2 garlic cloves minced.
  24. Seasonings I use to taste: salt, pepper, Italian, Cumin, divide these in half.
  25. 1 cup of all purpose flour per two cups of mashed potatoes. More if you need it.
  26. I season my potatoes and my bread crumbs. Stir well
  27. Wet your hands shake of excess.. scoop some out with your wet hands. Roll into a ball, place in seasoned bread crumbs
  28. 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. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling. Transform cold, leftover mashed potatoes into a whole new side called tater cakes, with these delicious mashed potato croquettes. Better known I guess as Mashed Potato Patties, but Tater Cakes sound so much more interesting, don't ya think? The basic seasoning for my potato patties are.

So that is going to wrap it up for this special food chili soup with mashed potato cakes recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!