Crock Pots, our church potluck group, met at our house tonight. We had eight adults, two babysitters, and five kids. The kids spent time in our room watching Mary Poppins or downstairs playing with toys. I think they all gathered with us when it was time to serve dessert. I made a green salad and a pot of Chili Mac and Cheddar Soup, from Sunset magazine, for our contribution to the meal. I've increased the amounts of ground beef, chili powder, and cumin from the original recipe. Also, the salt and hot sauce were new additions to the recipe. It was all gone by the end of the night to glowing reviews:) Here's the recipe.
CHILI MAC 'N' CHEDDAR SOUP
Ingredients:
1 tablespoon(s) olive oil
1 large onion, diced
1 lb lean ground beef
4 tablespoons hot Mexican chili powder
6 teaspoons ground cumin
2 teaspoons salt
2 1/2 cups milk
1 can (14 1/2-ounce) reduced-sodium chicken broth
1 can (10 3/4-ounce) condensed cheddar-cheese soup
1 1/2 cup uncooked elbow pasta
8 oz shredded sharp cheddar cheese
Hot sauce to taste
Diced tomato, for garnish
Tortilla chips, for garnish
Minced jalapeño chile, for garnish
Directions:
1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
2. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
The rest of the group brought a potato casserole, corn bread, and a fruit salad for dinner. And, for dessert, we had ice cream and oreo sundaes. Good friends, good conversation, plenty of laughter, and great food. Who could ask for a better Saturday night? :)
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