I made this chili a few weeks ago and we thoroughly enjoyed it. So I decided to write down what I put in it since I don't ever follow a recipe when making chili. And consequently it turns out different each time I make it. Dave wanted me to write down this combo, though, so he can have this same chili again.
Ingredients:
2.5 - 3 lbs ground meat (I mixed turkey and beef), browned with garlic powder and salt and drained
2 packs chili seasoning mix
2 bell peppers, diced (I chopped them up fine in the food processor)
1 large onion, diced (again, I used the food processor)
1 28 oz can tomato sauce
1 28 oz can petite diced tomatoes
1 regular sized jar Ragu Traditional sauce
1 can chili beans in sauce, not drained
2 cups water
2-3 tbs sugar
2-3 tbs chili powder
2 tsp Worcestershire sauce
1 tbs garlic powder
hot sauce, salt and pepper to taste
Put browned meat, bell peppers and onions in a large pot. Let saute for a few minutes. Add chili seasoning packets and next 8 ingredients, stirring well after each addition. Let simmer on medium-low for 30-60 minutes, stirring often. Season with salt, pepper, and hot sauce as desired after simmering. Garnish with shredded cheese, diced onion, sour cream, etc.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Tuesday, March 17, 2009
Saturday, December 13, 2008
Zuppa Toscana
This is my version of the soup made famous by Olive Garden. It's very hearty and absolutely delicious.
Ingredients:
2 lbs ground Italian sausage (I used turkey sausage)
1 large onion, chopped
4-5 small to medium potatoes, diced (I used red potatoes)
2 tsp crushed red pepper flakes
1-2 tbs chicken bullion flakes (adjust to your taste)
garlic powder, salt and pepper to taste
Instructions:
In a large stock pot or dutch oven, brown sausage on medium-high heat until no longer pink. Add onion, potato, star pasta and water. Stir well. Reduce heat to medium. Add red pepper flakes, chicken bullion, garlic, salt and pepper. Simmer on medium +/- 15 minutes. Turn heat down to medium-low. Stir in half and half and kale. Simmer another 10-15 minutes on medium-low heat. If soup is too thick, add water in 1-cup increments until desired consistency is reached. I like my soup fairly thick and chunky (I hate the word chunky!).
Delicious served with garlic toast!
Ingredients:
2 lbs ground Italian sausage (I used turkey sausage)
1 large onion, chopped
4-5 small to medium potatoes, diced (I used red potatoes)
1/2 small star pasta (optional)
5-6 cups water 1-2 tbs chicken bullion flakes (adjust to your taste)
garlic powder, salt and pepper to taste
2-3 cups kale leaves, torn into small pieces (no stems)
2 cups half and half or heavy creamInstructions:
In a large stock pot or dutch oven, brown sausage on medium-high heat until no longer pink. Add onion, potato, star pasta and water. Stir well. Reduce heat to medium. Add red pepper flakes, chicken bullion, garlic, salt and pepper. Simmer on medium +/- 15 minutes. Turn heat down to medium-low. Stir in half and half and kale. Simmer another 10-15 minutes on medium-low heat. If soup is too thick, add water in 1-cup increments until desired consistency is reached. I like my soup fairly thick and chunky (I hate the word chunky!).
Delicious served with garlic toast!
Em's Chicken and Dumplings
Every time I make these, I make them a little bit different. I'm trying to come up with a standard recipe, though because I forget from time to time exactly what I did. The last time I made these which was for Dave's birthday this year, this is what I did to the best of my memory :).
Ingredients:
1 chicken (I bought one that was already cut into pieces by the meat department - 2 breasts, 2 legs, 2 thighs, 2 wings)
Salt, pepper, garlic
Enough water to cover by 2-3 inches (this will be your broth)
1 can cream of mushroom or cream of celery condensed soup
1 can cream of chicken with herbs condensed soup
1 onion, chopped
Chicken bullion flakes, to taste
Dumplings: (I double or triple this recipe)
1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 TBS butter
1/2 cup milk
Optional: 1 TBS dried parsley flakes
Instructions:
In a large stock pot or dutch oven, boil chicken until done in water seasoned with salt, pepper and garlic. Take chicken out of broth and let cool enough to de-bone. Shred/chop chicken and add back to broth. Add chopped onion, cream soups, and chicken bullion to your taste. Season accordingly with salt, pepper and garlic powder. Let soup come up to a simmer.
Mix together dumpling dough. Pinch of bite size pieces and drop in simmering broth. Let cook 5-10 minutes without stirring. Before serving, lightly stir to incorporate dumplings. Stirring too much or too hard will cause dumplings to disintegrate and break up.
Last time I ended up adding more dumplings to the broth later because everybody loves the dumplings.
Ingredients:
1 chicken (I bought one that was already cut into pieces by the meat department - 2 breasts, 2 legs, 2 thighs, 2 wings)
Salt, pepper, garlic
Enough water to cover by 2-3 inches (this will be your broth)
1 can cream of mushroom or cream of celery condensed soup
1 can cream of chicken with herbs condensed soup
1 onion, chopped
Chicken bullion flakes, to taste
Dumplings: (I double or triple this recipe)
1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 TBS butter
1/2 cup milk
Optional: 1 TBS dried parsley flakes
Instructions:
In a large stock pot or dutch oven, boil chicken until done in water seasoned with salt, pepper and garlic. Take chicken out of broth and let cool enough to de-bone. Shred/chop chicken and add back to broth. Add chopped onion, cream soups, and chicken bullion to your taste. Season accordingly with salt, pepper and garlic powder. Let soup come up to a simmer.
Mix together dumpling dough. Pinch of bite size pieces and drop in simmering broth. Let cook 5-10 minutes without stirring. Before serving, lightly stir to incorporate dumplings. Stirring too much or too hard will cause dumplings to disintegrate and break up.
Last time I ended up adding more dumplings to the broth later because everybody loves the dumplings.
Wednesday, June 25, 2008
Roasted Red Pepper Soup
Ingredients:
1 TBS butter
1 TBS olive oil
1 garlic clove, minced
1 shallot, finely chopped (or 1 small onion)
1 TBS tomato paste
1 (15 oz) jar roasted red bell peppers, rinsed & drained
4 cups chicken broth or vegetable broth
1/4 cup half-and-half
salt and pepper to taste
Instructions:
Melt butter with oil in 2 quart stock pot over medium-high heat. Add garlic and shallots and cook for 2 minutes, stirring constantly. Add tomato paste and cook 1 minute, stirring constantly. Stir in bell peppers and chicken broth. Bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool 10 minutes. Process red pepper mix in batches in food processor or blender until smooth (or use a hand blender if you have one). Return soup to stock pot. Stir in half-and-half and cook on medium heat another 5 minutes or until heated through. Add salt and pepper to taste. Garnish suggestions: croutons, shaved or shredded Parmesan cheese, parsley.
1 TBS butter
1 TBS olive oil
1 garlic clove, minced
1 shallot, finely chopped (or 1 small onion)
1 TBS tomato paste
1 (15 oz) jar roasted red bell peppers, rinsed & drained
4 cups chicken broth or vegetable broth
1/4 cup half-and-half
salt and pepper to taste
Instructions:
Melt butter with oil in 2 quart stock pot over medium-high heat. Add garlic and shallots and cook for 2 minutes, stirring constantly. Add tomato paste and cook 1 minute, stirring constantly. Stir in bell peppers and chicken broth. Bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool 10 minutes. Process red pepper mix in batches in food processor or blender until smooth (or use a hand blender if you have one). Return soup to stock pot. Stir in half-and-half and cook on medium heat another 5 minutes or until heated through. Add salt and pepper to taste. Garnish suggestions: croutons, shaved or shredded Parmesan cheese, parsley.
Saturday, June 21, 2008
Easy Black Bean Soup
This is a super easy and fast recipe. And it is delicious!
Ingredients:
3 cans Ranch Style black beans, undrained
2 14-oz cans diced tomatoes, with juice (you can also use diced tomatoes with chilies)
1 large onion, chopped
1 large bell pepper, chopped
2-3 cloves garlic, chopped
2-3 cups chicken broth
1/2 tsp cayenne pepper
1/2 - 1 tsp ground cumin
1/2 - 1 tsp onion powder
1/2 - 1 tsp garlic powder
1 - 2 tsp hot sauce
salt to taste
Instructions:
Put all ingredients in crock pot and cook 4 to 6 hours on high or 8 hours on low.
Ingredients:
3 cans Ranch Style black beans, undrained
2 14-oz cans diced tomatoes, with juice (you can also use diced tomatoes with chilies)
1 large onion, chopped
1 large bell pepper, chopped
2-3 cloves garlic, chopped
2-3 cups chicken broth
1/2 tsp cayenne pepper
1/2 - 1 tsp ground cumin
1/2 - 1 tsp onion powder
1/2 - 1 tsp garlic powder
1 - 2 tsp hot sauce
salt to taste
Instructions:
Put all ingredients in crock pot and cook 4 to 6 hours on high or 8 hours on low.
15 Bean Soup in the Crock Pot
Ingredients:
1 large bag 15 bean soup mix
water to cover beans
ham for seasoning (obviously you could use whatever you like to season)
5 carrots, sliced
4 stalks celery, sliced
2 onions, chopped
28 oz can diced tomatoes
salt to taste
1 bunch kale, torn or rough chopped
1 package turkey kielbasa, sliced
Cajun seasoning packet
Instructions:
Soak your beans 8 hours or overnight. Drain and rinse. Place beans in crock pot with enough water to cover by about 2 inches. Add seasoning meat or bullion. Cook on high for about 5 hours. Add carrots, celery, onions, tomatoes, kale and more water if needed. Cook on high about 2 more hours. Add sausage, and Cajun seasoning packet and cook 1 more hour.
This make an enormous amount of soup due to the large bag of beans. Make sure you are using a larger size crock pot. This soup turned out to be one of DH's favorites. It reminded him of something his Granny used to make. But be warned. Fifteen different kinds of beans fighting to make their way through the gastrointestinal system of an adult male creates a potentially lethal olfactory situation. Enough said.
1 large bag 15 bean soup mix
water to cover beans
ham for seasoning (obviously you could use whatever you like to season)
5 carrots, sliced
4 stalks celery, sliced
2 onions, chopped
28 oz can diced tomatoes
salt to taste
1 bunch kale, torn or rough chopped
1 package turkey kielbasa, sliced
Cajun seasoning packet
Instructions:
Soak your beans 8 hours or overnight. Drain and rinse. Place beans in crock pot with enough water to cover by about 2 inches. Add seasoning meat or bullion. Cook on high for about 5 hours. Add carrots, celery, onions, tomatoes, kale and more water if needed. Cook on high about 2 more hours. Add sausage, and Cajun seasoning packet and cook 1 more hour.
This make an enormous amount of soup due to the large bag of beans. Make sure you are using a larger size crock pot. This soup turned out to be one of DH's favorites. It reminded him of something his Granny used to make. But be warned. Fifteen different kinds of beans fighting to make their way through the gastrointestinal system of an adult male creates a potentially lethal olfactory situation. Enough said.
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