Cannot Think of a Good Name Soup
in the kitchen with… Autumn 2025
Ingredients
4 strips thick-cut bacon
1 pound ground beef
1 pound Graziano sausage
1 medium onion, chopped
½ cup chopped green sweet pepper
½ cup chopped red sweet pepper
1 medium jalapeño pepper, seeded and chopped
1 15.5-ounce can Mrs. Grimes Tex-Mex Chili Beans, drained
1 15.5 ounce can Mrs. Grimes Kidney Beans, drained
1 15.5-ounce can black beans, drained
1 16.5 ounce can Ro-Tel diced tomatoes with green chiles
1 15.25-ounce can whole kernel corn, drained
3 cups Zing Zang Bloody Mary Mix
1 teaspoon ground cumin
1 teaspoon chili seasoning
Garnishes: shredded pepper jack cheese, shredded mild cheddar cheese, tomato wedges, sour cream, sliced green onions, sliced black olives
Instructions
- Fry bacon in a large skillet until crispy; move to a plate with paper towel to drain; crumble when cooled.
- In the same skillet add onion, and red, green, and jalapeño peppers. Cook until onion is soft and transparent. Set aside.
- In the skillet add ground beef and sausage along with cumin and chili seasoning. Cook until meats are no longer pink, about 6 to 8 minutes.
- In a slow cooker combine beef, sauce, onion, cooked peppers, all the drained beans, corn, diced tomatoes, and bacon. Add Bloody Mary mix. Cover and cook on low for 4 to 5 hours.
- Makes 5 to 6 servings. Serve with a plate of garnishes from which diners may choose.
Recipe courtesy Melvin Ward of Ankeny.
