1 medium onion, finely diced
2 cans light red kidney beans
1 small can tomato paste
4-5 medium potatoes (2 sweet potatoes can be substituted and are wonderful in this soup), cubed
2 Tbsp. chili powder (or more to taste)
2 Tbsp. sugar
dash cayenne pepper
salt and pepper
water
In a Dutch oven, brown ground beef and onion with 1 tsp. salt and 1/4 tsp. pepper over medium heat.
Add kidney beans, tomato paste, potatoes, chili powder, cayenne, and sugar, then fill Dutch oven to about 1 1/2 in. from top with water. Add additional salt and pepper to taste, about 2-3 tsp. salt and 1/2 tsp. pepper. Simmer until potatoes are tender, stirring occasionally. Serve topped with sharp shredded cheddar and sour cream and tortilla chips.
I adapted this from my grandmother's recipe that I grew up eating. It is a staple in my home during the chilly months. It's actually better on day 2!
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