Campbell's Fiesta Chili Beef Soup recipe
After side-by-side comparisions and taste testing with a couple of the *real* cans of soup I had left, I have gotten really close to a re-creation for all of us for our long-lost soup. Here is the recipe, enjoy!
- 1/4 cup Ground Beef, browned
- 1 tbsp Beef Fat (from Ground Beef)
- 1-1/2 tsp Tomato Paste
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Corn Starch (mix with 2 tbsp water)
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1 can Pinto Beans (with liquid)
Add beef fat to electric fry pan over medium heat. When hot, add tomato paste and cook stirring constantly for 2 minutes.
Combine Garlic Powder, Onion Powder, sugar, salt, Paprika and Chili Powder in a small bowl, mix. Add to fat/tomato paste mixture and cook for 30 sec to bloom the spices.
Mix in rest of ingredients, mashing about half of the pinto beans as you do so, heating on low until evenly melted.
I made this today. I added 1 cup beef broth, but the soup was a little salty because I still added the salt. Next time I will omit adding salt.
I doubled the chili powder, and added 1/2 t. cumin. I did not use the corn starch/water because I wanted to see if it was thick enough with the starchy pinto bean liquid. My husband said it was delicious, but he missed the viscosity of the Campbell's so I'll use the cornstarch next time.
I love, love, love Cambell's Fiesta Chili Beef Soup. I'm sorry it's gone.
This recipe is pretty accurate with the following additions:
Add 1/2 tsp. of cumin
Add a little more chili powder to taste.
Add 1 cup of beef broth when you add the tomato paste.
The corn starch is a must for consistency.
Use a submersible blender a couple of times to get true Cambell's consistency.
This recipe is for about one can of soup. I doubled it and we had a meal.