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1
In a large stock pot over medium high heat, break up the ground beef and cook for about 2 minutes.
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2
Add the chili powder, Mexican oregano, cumin, granulated garlic, granulated onion, chipotle chile powder or smoked paprika (if using), salt and pepper. Lower heat to medium; cook and stir for 1 minute until spices and herbs are well mixed into the beef.
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3
Add the onion, pepper, carrots and garlic. Cook, stirring frequently until the onion is translucent.
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4
Add the remaining soup ingredients. Bring to a boil, cover pot, reduce heat to medium low and simmer soup for 45 minutes.
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5
Serve as desired, with or without suggested toppings (see notes).
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6
Notes:
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7
1. The spices may be replaced by one 1 oz. size package of taco seasoning mix.
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8
2. The chipotle chile powder provides heat and a smoky flavor. The smoked paprika provides a smoky flavor without the added heat. Both are optional.
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9
3. The black and pinto beans may be replaced by one 28 ounce size can of mild or hot chili beans (do not rinse and drain).
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10
4. Suggested toppings: grated cheese, pico de gallo, guacamole, sour cream, crushed tortilla chips or tortilla strips, cilantro.
