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

Before you jump to Chili Soup with Mashed Potato Cakes recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Some grains are truly excellent for repelling bad moods. Quinoa, millet, teff and barley are all actually excellent for helping increase your happiness levels. They help you feel full also which can really help to make your mood better. It’s not difficult to feel a little bit off when you feel famished! These grains can elevate your mood since it’s not at all hard for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.

So you see, you don’t need to eat all that junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to chili soup with mashed potato cakes recipe. To cook chili soup with mashed potato cakes you need 11 ingredients and 28 steps. Here is how you do that.

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

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