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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chili soup with mashed potato cakes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chili Soup with Mashed Potato Cakes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chili Soup with Mashed Potato Cakes is something which I’ve loved my entire life.

Quick and easy pan-fried mashed potato cakes are simply made with leftover mashed potatoes, flour, and egg. These quick and easy potato cakes will have all the family members coming back for more. Just gather six simple ingredients for a tasty treat!

To begin with this particular recipe, we have to first prepare a few components. You can cook chili soup with mashed potato cakes using 11 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Chili Soup with Mashed Potato Cakes:
  1. Take Chili
  2. Get 1 pound Ground Beef
  3. Make ready 1-2 large Green bell Pepper cleaned & Chopped
  4. Take 1-2 large sweet onions Chopped
  5. Make ready 24-36 ounces V8 juice or tomato juice
  6. Take 5-15 ounce cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly
  7. Take 5 cloves Garlic minced or 1/2 of an elephant garlic clove minced
  8. Get 3-15 ounce cans of Diced tomatoes do not drain
  9. Make ready Seasonings I use to taste: dash of cinnamon ( cuts acidity
  10. Make ready 2 teaspoons each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet)
  11. Take to taste Salt and Pepper

These Leftover Mashed Potato Cakes make an amazing side dish or light dinner or lunch! These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless! Mashed potato pancakes make leftover mashed potatoes (with a few easy additions), into a new family favorite! Fried cheesy potatoes, do I need to say more?

Steps 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.

The outside of these leftover mashed potato cakes is light and crispy with a touch of Taste the mashed potatoes to make sure they are seasoned well with sea salt. In a large bowl, mix together the cold mashed potatoes. Make this soup with baked potatoes or leftover mashed potatoes. It tastes too rich and creamy to be low in calories and fat. Cooks Illustrated Soups, Stews & Chilis.

So that’s going to wrap this up with this exceptional food chili soup with mashed potato cakes recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!