Beef Chili Soup Mix is the kind of pantry shortcut that earns its keep. You layer the dry ingredients once, stash the jar, and later turn it into a hearty beef-and-bean chili soup with ground beef, water, and tomato juice.
It also makes a solid gift jar because it looks pretty enough to pass off as organized. One batch makes about 8 generous servings once prepared, so it works for supper now or a make-ahead meal later.
What You’ll Need
This mix keeps the ingredient list simple: three kinds of dried beans, onion, chili powder, dried cilantro or parsley, cumin, salt, and a little dried minced garlic. When you are ready to cook it, you will also need 2 pounds of ground beef and 3 cans of tomato juice.
If you like soup mixes that pull real weight in the pantry, take a look at Beef Vegetable Soup Starter Mix or Beef & Barley Vegetable Soup Mix too.
How to Make the Mix
- Measure the dried red kidney beans, navy beans, and black beans into a large jar, cone bag, or vacuum-seal bag.
- Add the dried minced onion, chili powder, dried cilantro or parsley flakes, ground cumin, salt, and dried minced garlic in layers.
- Seal the container tightly so moisture stays out.
- Attach the cooking directions to the jar or bag if you are giving it as a gift or storing it for later.
A wide-mouth quart jar usually works better than a narrow decorative one because you can actually get the beans in without staging a small wrestling match on the counter.
How to Cook the Soup
- In a Dutch oven, brown 2 pounds ground beef, then drain well.
- Add the entire soup mix and 6 cups water.
- Bring the mixture to a boil.
- Reduce the heat, cover, and simmer for 1 1/2 to 2 hours, until the beans are tender.
- Stir in 3 cans, 14 1/2 ounces each, tomato juice.
- Bring back to a boil, then reduce the heat, cover, and simmer 15 minutes longer.
You can also use 2 pounds boneless beef chuck instead of ground beef. Brown half the meat in 1 tablespoon vegetable oil, remove it, brown the second half, drain off the oil, and continue with the same directions.
For food safety, cook ground beef to 160°F and refrigerate leftover soup within 2 hours. The USDA leftovers and food safety guidance is the standard to follow here.
Helpful Tips
Sort the beans before layering. Dried beans are usually clean, but checking for the occasional pebble is still worth the ten seconds.
Use 2 tablespoons chili powder for a milder pot. If your family likes more heat and deeper chili flavor, use the full 3 tablespoons.
Keep the simmer gentle. If the soup boils too hard for too long, the beans can split before they turn properly tender.
Do not add tomato juice too early. Waiting until the beans have softened helps them cook more evenly. Acidic ingredients are notorious for slowing things down.
Variations and Substitutions
You can use dried parsley flakes in place of dried cilantro if cilantro is not your thing. The original mix allows either one, and parsley gives a milder herb note.
Swap the ground beef for boneless beef chuck if you want a chunkier, stew-style bowl. Brown it in batches so it actually browns instead of steaming in a crowded pot.
If you want a thicker, more chili-like finish, simmer the soup uncovered for the last several minutes. If you want it soupier, add a little extra hot water or tomato juice until it lands where you want it.
Serving Suggestions
Serve this beef chili soup mix with cornbread, crackers, or a plain pan of biscuits. It is also good with shredded cheese, chopped onion, sour cream, or crushed tortilla chips on top.
If you want to stretch supper a little further, pair it with a simple green salad or a baked potato. Chili soup has never complained about having backup.
For another cozy soup night idea, Tortilla Soup w/ Black Beans makes a nice follow-up when you want similar flavors in a different pot.
Storage and Shelf Life
Dry mix: Store the sealed mix in an airtight jar or bag in a cool, dry, dark place for up to 1 year for best quality. That is a practical estimate based on the dried herbs and ground spices, which lose flavor faster than the beans do.
Prepared soup: Refrigerate leftovers in shallow, covered containers and use within 3 to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
Make-Ahead and Gifting
This mix is built for make-ahead cooking. Layer the dry ingredients in a jar, seal it tightly, and label it with the cooking directions so you are not left guessing six weeks from now.
For gifting, use a clean quart jar, a cone bag, or a vacuum-seal bag and tie on a simple tag with the beef, water, and tomato juice directions. It is inexpensive, useful, and far less likely to end up in somebody’s donation pile than a novelty mug.
💸 Budget101® Price Breakdown: Beef Chili Soup Mix
🛒 Walmart Grocery List
- Dried Red Kidney Beans, 16 oz
- Navy Beans, 16 oz
- Black Beans, 16 oz
- Minced Onion, 2.35 oz
- Chili Powder, 2.5 oz
- Parsley Flakes, 0.4 oz
- Ground Cumin, 2.5 oz
- Iodized Salt, 26 oz
- Dried Minced Garlic, 6 oz
- 80% Lean Ground Beef, 1 lb
- Tomato Juice, 46 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Beef Chili Soup Mix
Absolutely. The mix works with 2 tablespoons of dried cilantro or 2 tablespoons of parsley flakes. Cilantro gives it a more chili-forward flavor, while parsley tastes milder and is easier to find in some pantries.
Because acidic ingredients can slow bean softening, and tomato juice is plenty acidic. Let the beans simmer in water first, then add the tomato juice for the final 15 minutes so you get tender beans instead of a pot that seems determined to ignore dinner time.
Yes, and the tag directions already allow for it. Use 2 pounds boneless beef chuck, brown it in 2 batches with 1 tablespoon vegetable oil, drain, then cook the soup the same way so the meat browns instead of steaming.
It lands in the mild-to-medium range if you use 2 tablespoons chili powder, and a little bolder with 3 tablespoons. Start with the smaller amount if you are feeding kids or heat-shy adults, then doctor individual bowls instead of making the whole pot regret your optimism.
Not for the written method. The soup is designed to simmer 1 1/2 to 2 hours without a presoak, but older beans can take longer, so keep a little extra hot water nearby if the pot thickens before the beans fully soften.
A 1-quart wide-mouth jar is the easiest fit for the beans and seasonings. It gives you enough room to layer cleanly and still seal the lid without trying to negotiate with dry beans one handful at a time.
You can, just double both the mix and the cooking ingredients exactly. That means 4 pounds beef, 12 cups water, and 6 cans of tomato juice, and you will want a very large stockpot because beans have no interest in staying small once they get comfortable.
Thin it with a splash of water or tomato juice when reheating. Beans keep absorbing liquid as they sit, so the flavor usually stays strong even if you add 1/4 to 1/2 cup per few servings to loosen it back up.
Cornbread, crackers, biscuits, or a baked potato all work well. If you want toppings, shredded cheese, chopped onion, sour cream, and crushed tortilla chips give you a cheap way to make one pot feel a little less repetitive the second night.
Yes, and you should. Attach a tag that tells the cook to brown 2 pounds ground beef, add the mix plus 6 cups water, simmer 1 1/2 to 2 hours until the beans are tender, then add 3 cans of tomato juice and simmer 15 minutes more.
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🖨️ Print-Friendly Beef Chili Soup Mix
Beef Chili Soup Mix
Ingredients
- ½ cup dried red kidney beans
- ½ cup dried navy beans
- ½ cup dried black beans
- ⅓ cup dried minced onions
- 2 to 3 tablespoons chili powder
- 2 tablespoons dried cilantro or parsley flakes
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried minced garlic
- 2 pounds ground beef
- 6 cups water
- 3 cans 14 1/2 ounces each tomato juice
Equipment
Instructions
- Layer the dried red kidney beans, navy beans, black beans, dried minced onions, chili powder, dried cilantro or parsley flakes, ground cumin, salt, and dried minced garlic in a large jar, cone-shaped bag, or vacuum-seal bag.
- Seal tightly and attach the cooking directions if desired.
- In a Dutch oven, brown the ground beef and drain well.
- Add the soup mix and water.
- Bring to a boil, reduce heat, cover, and simmer 1 1/2 to 2 hours until the beans are tender.
- Add the tomato juice.
- Bring back to a boil, reduce heat, cover, and simmer 15 minutes longer.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
You may substitute 2 pounds boneless beef chuck for the ground beef. Brown half at a time in 1 tablespoon vegetable oil, drain, and continue as directed.
Store the dry mix in an airtight container in a cool, dry place for up to 1 year for best quality. This is an estimate based on the shortest-lived dried herbs and ground spices.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days, or freeze up to 3 months.
Prep time is estimated for measuring and layering the dry mix. Cook time reflects the full stovetop simmering time.
This will work well with my home canned beef, yummy.