Chili With Potato Thursday Soup Recipe

Render bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon and cook 4–6 minutes, stirring occasionally, until fat is rendered and pieces are lightly crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the fat in the pot.

Brown ground meat

Raise heat to medium-high, add 1 tablespoon cooking oil to the bacon fat if needed. Add ground beef (or turkey) to the pot. Break it up with a spoon and brown 6–8 minutes until no longer pink. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking. Drain excess fat if there is a lot, leaving about 1–2 tablespoons in the pot for flavor.

Sweat aromatics

Add the chopped onion to the browned meat and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Add tomatoes and broth

Stir in the diced tomatoes (with juices) and tomato paste, mixing until paste is incorporated. Pour in the beef broth and stir to combine, scraping any browned bits from the bottom of the pot. Add Worcestershire sauce and the bay leaf.

Add the diced potatoes, drained kidney beans, corn, and diced green bell pepper to the pot. Stir to distribute evenly. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.

Simmer until potatoes are tender, about 15–20 minutes. Stir occasionally to prevent sticking.

While the soup simmers (or after potatoes are nearly tender), add chili powder, ground cumin, smoked paprika, dried oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Stir well and simmer 5 minutes to bloom the spices.

If you prefer a thicker, heartier chili-soup, combine the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry. Stir the slurry into the soup and simmer 2–3 minutes until the broth thickens slightly.

Taste and adjust seasoning: add more salt, pepper, or chili powder to taste. Remove and discard the bay leaf.

Stir the reserved crispy bacon back into the pot to distribute the smoky pieces.

Ladle the soup into bowls. Top each serving with a sprinkle of shredded cheddar, a dollop (about 1 tablespoon) of sour cream or Greek yogurt, and chopped cilantro or parsley. Serve with a lime wedge to squeeze over the soup for brightness.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened too much.