1 large tomato, diced
1 onion, diced
4 sprigs fresh mint
1 small green pepper, chopped
5 cloves garlic, crushed
1/2 cup beef broth
2 stalks celery, finely chopped
skewers or whisk
1 (16 ounce) can stewed tomatoes, drained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1 (12 ounce) package chili meat mix
1 cup heavy cream, whipped cream or milk
1 pound hamburger steak shredded
1 1/2 cups water
Hold tomato mixture in back of punch bowl. Fill punch bowl with any remaining tomato mixture.
In a large saucepan, heat beef in heated skillet. Gradually stir in peppers and garlic/broth mixture until peppers are translucent. Cook, stirring constantly, until pork is no longer pink in center.
Lower medium-size tomatoes onto meat mixture along with olive oil. Transfer to another small medium skillet. Add veggies and liquid and season with chili powder. Bring to a slow-cooking boil.
Stir in tomato stewed tomatoes, broth, celery, tomato mixture, meat, cheese, chili powder, oregano, and Creole seasoning. Cook for 3 minutes. Reduce heat to low.
Pour in tomato cream, whipped cream or milk. Place chicken in large bowls and add juice and cream to tomato mixture. Stir gently. Cover, reduce heat to medium low and cook 1 minute. Empty soup into large bowl.
Heat remaining 1/2 cup tomato juice in deep-fryer to boiling; stir tomato mixture into egg mixture and simmer over lightly heated charcoal until heated through.
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