2 pounds ground meat, (I’ve used venison and sirloin)
1 large onion, chopped
2 large bell peppers, chopped
Brown the meat with the chopped onion and pepper.
8 cups water (64 ounces)
28-30 ounces diced tomatoes
16 ounces tomato sauce
1.5 cups Ketchup
7-8 ounces fire roasted diced chilies (mild green)
2 teaspoons Better Than Bouillon (Beef or Vegetable)
2 teaspoons coarse sea salt
1 teaspoon coarse ground black pepper
Simmer, low-medium for 3-4 hours. This soup is best slowly stewed, to break down, like chili would. The amounts, for canned products, vary by having one large or two smaller cans. It hasn’t changed the outcome.
This soup creates itself, stores and reheats for a couple of days. I, often double the recipe, in a large stock pot.