My husband LOVES this chili!! Really it can be served with anything like Frito's or cornbread, but David can eat it plain with his favorite Nabisco Saltines. I rarely eat ground meat so I am out on this one, but everyone else likes it so we make it regularly during the fall/winter. This weekend David "guilted" me into making...haha (love you honey). Truth be told, I really don't mind at all considering it is one of the easiest recipes I have.....how hard can it be to put a bunch of stuff in a pot and let it simmer? This is a really easy recipe with some "different" ingredients but it is always a big hit when we serve it so I guess it must not be too bad..lol!
2 lb lean ground beef
2 cans diced tomatoes in sauce
1 (29 oz) can tomato sauce
2 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 ½ cup chopped onion
¼ cup chopped green bell pepper
1/8 tsp. ground cayenne pepper
½ tsp. brown sugar
½ tsp dried oregano
½ tsp ground black pepper
1 tsp. salt
1 ½ tsp ground cumin
¼ cup chili powder
2 tbs. Cocoa powder
2 tbs. Minced garlic
2 (1oz) dove chocolate
Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, chili powder, cocoa, minced garlic and dove chocolate. Bring to a boil, and then reduce heat to low. Simmer for 1 ½.
Serve with Cornbread
Showing posts with label Soups and Salads. Show all posts
Showing posts with label Soups and Salads. Show all posts
Sunday, November 21, 2010
Spinach Salad
I found this recipe on The Pioneer Woman's website. I changed a few things but it is a really great salad. I love salads but lets face it, they get boring so doing new things with them adds some spark to the bowl...delish!
3 Eggs
7 slices Thick Cut, Bacon - cut in half
1 whole Red Onion, Small
1 package white button sliced Mushrooms
8 ounces,Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1 teaspoons Gray Poupon Dijon Mustard
Instructions
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Keep additional grease in skillet for mushrooms and onions.
Slice red onions very thinly, then add to skillet over medium heat. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. (keep grease in skillet)
Add mushrooms to the same skillet you just removed the onions from. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
3 Eggs
7 slices Thick Cut, Bacon - cut in half
1 whole Red Onion, Small
1 package white button sliced Mushrooms
8 ounces,Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1 teaspoons Gray Poupon Dijon Mustard
Instructions
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Keep additional grease in skillet for mushrooms and onions.
Slice red onions very thinly, then add to skillet over medium heat. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. (keep grease in skillet)
Add mushrooms to the same skillet you just removed the onions from. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
Thursday, September 2, 2010
Pea Salad
1-½ cups frozen peas, thawed
½ cup shredded cheddar cheese
2 tbsp. finely copped onion
¼ cup mayonnaise
1- ½ tsp. prepared mustard.
In a bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
(2008 Cookbook)
½ cup shredded cheddar cheese
2 tbsp. finely copped onion
¼ cup mayonnaise
1- ½ tsp. prepared mustard.
In a bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
(2008 Cookbook)
Corn Salad
1 can whole kernel corn, drained
1 c. Hellmann’s mayo
½ c. green bell pepper, chopped
1 green onion, chopped
1 pkg. Chili cheese Fritos
1 c. Grated cheddar cheese
Mix together and refrigerate.
1 c. Hellmann’s mayo
½ c. green bell pepper, chopped
1 green onion, chopped
1 pkg. Chili cheese Fritos
1 c. Grated cheddar cheese
Mix together and refrigerate.
Beer Bread and Taco Soup
Beer Bread:
3 cups of self rising flour
3 tbls of sugar
1 12 oz beer
Bake at 350 degrees for 50 minutes than melt one stick butter and poor over the top bake for 10 more minutes. Enjoy!!
Taco Soup
1 pound of hamburger or chicken
2 cans of diced tomatoes
2 cans of corn
2 cans of ranch style beans
1-2 pkg. of taco seasoning
1-2 pkg. of ranch seasoning
1 can of black beans
1 cup of water
Brown the hamburger or cook the chicken, then combine all of the ingredients including the meat or chicken into a crock pot and cook on low 7-8 hours or on high for 4-5 hours.
Garnish with crushed chips, cheese and avocado.
3 cups of self rising flour
3 tbls of sugar
1 12 oz beer
Bake at 350 degrees for 50 minutes than melt one stick butter and poor over the top bake for 10 more minutes. Enjoy!!
Taco Soup
1 pound of hamburger or chicken
2 cans of diced tomatoes
2 cans of corn
2 cans of ranch style beans
1-2 pkg. of taco seasoning
1-2 pkg. of ranch seasoning
1 can of black beans
1 cup of water
Brown the hamburger or cook the chicken, then combine all of the ingredients including the meat or chicken into a crock pot and cook on low 7-8 hours or on high for 4-5 hours.
Garnish with crushed chips, cheese and avocado.
Winter Stew
1 pack of chicken breast tenders or boneless, skinless chicken breast
2 cups water or chicken broth
½ tbsp flour
1 package Italian sausage (mild or spicy)
6 small red potatoes, cut into cubes
3 carrots, sliced thick
4 tbsp olive oil
½ C chopped green peppers
½ C chopped onion
2 tsp minced garlic
1 ½ cups of rice
1/2 tsp cayenne pepper
salt and pepper to taste
Season salt to taste
In a large frying pan, heat olive oil over low heat. Cut chicken into bite-size pieces and sauté in olive oil. Remove chicken when pink is gone. Cook sausage, onions and peppers in the oil and remove. Place meat, onions and peppers in a large Dutch oven. Pour chicken broth or water in the pot and heat over medium heat. Allow it to come to a boil. Add potatoes and carrots and allow mixture to come to a boil. Add seasonings - remember to taste often. Stir often to keep mixture from sticking. Add flour to thicken the broth. Stir until flour has dissolved.
Allow stew to simmer over low heat for about 30 minutes, stir often. Taste often to make sure it is season to your liking. Add rice and simmer for another 15 minutes. Remove pot from heat and let it sit for 20 minutes. You can add more broth or water according to your desired consistency.
2 cups water or chicken broth
½ tbsp flour
1 package Italian sausage (mild or spicy)
6 small red potatoes, cut into cubes
3 carrots, sliced thick
4 tbsp olive oil
½ C chopped green peppers
½ C chopped onion
2 tsp minced garlic
1 ½ cups of rice
1/2 tsp cayenne pepper
salt and pepper to taste
Season salt to taste
In a large frying pan, heat olive oil over low heat. Cut chicken into bite-size pieces and sauté in olive oil. Remove chicken when pink is gone. Cook sausage, onions and peppers in the oil and remove. Place meat, onions and peppers in a large Dutch oven. Pour chicken broth or water in the pot and heat over medium heat. Allow it to come to a boil. Add potatoes and carrots and allow mixture to come to a boil. Add seasonings - remember to taste often. Stir often to keep mixture from sticking. Add flour to thicken the broth. Stir until flour has dissolved.
Allow stew to simmer over low heat for about 30 minutes, stir often. Taste often to make sure it is season to your liking. Add rice and simmer for another 15 minutes. Remove pot from heat and let it sit for 20 minutes. You can add more broth or water according to your desired consistency.
Easy Chicken Enchilada Tortilla Soup
1 Rotisserie chicken
1 can of chicken broth
1 can of enchilada sauce (regular, mild or hot)
1 can of diced tomatoes
1 can of black beans
1 can of whole kernel corn
2-3 zucchini sliced
Cilantro
2 limes
1-2 avocados for garnish
1 ½-2 cups water
Garlic Salt to taste
Cheese for garnish
Pour the chicken broth, water and enchilada sauce together in the pot. Add the meat from the chicken to the mixture. Drain and wash the black beans. Add the black beans, corn, and diced tomatoes to the mixture. Finely chop about ½ cup of cilantro and add to the soup. If you like the cilantro flavor, add more to taste. Cook for approximately 20 minutes. Cut one lime and squeeze juice in. Add the sliced zucchini to the mixture and reduce heat until zucchini is soft. Serve with sliced avocado, cheese, and more lime juice.
Serves 6.
**Provided by Lisa Rankin**
1 can of chicken broth
1 can of enchilada sauce (regular, mild or hot)
1 can of diced tomatoes
1 can of black beans
1 can of whole kernel corn
2-3 zucchini sliced
Cilantro
2 limes
1-2 avocados for garnish
1 ½-2 cups water
Garlic Salt to taste
Cheese for garnish
Pour the chicken broth, water and enchilada sauce together in the pot. Add the meat from the chicken to the mixture. Drain and wash the black beans. Add the black beans, corn, and diced tomatoes to the mixture. Finely chop about ½ cup of cilantro and add to the soup. If you like the cilantro flavor, add more to taste. Cook for approximately 20 minutes. Cut one lime and squeeze juice in. Add the sliced zucchini to the mixture and reduce heat until zucchini is soft. Serve with sliced avocado, cheese, and more lime juice.
Serves 6.
**Provided by Lisa Rankin**
Wednesday, September 1, 2010
Vegetable Cheese Soup
2 tbsp. chopped onion
¼ cup butter, cubed
¼ cup all purpose flour
3 cups milk
1 ½ cups chicken broth
1 pkg (16 oz) frozen vegetables, thawed
1½ cups (6 oz) shredded cheddar cheese
¾ cup processed cheese sauce
In a large saucepan, sauté onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender.
Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.
(2008 Cookbook)
¼ cup butter, cubed
¼ cup all purpose flour
3 cups milk
1 ½ cups chicken broth
1 pkg (16 oz) frozen vegetables, thawed
1½ cups (6 oz) shredded cheddar cheese
¾ cup processed cheese sauce
In a large saucepan, sauté onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender.
Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.
(2008 Cookbook)
Slow Cooker Chicken Taco Soup
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8oz) package shredded cheddar cheese
1 (8 oz) container sour cream
1 cup crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from soup, and allow to cool long enough to be handled. Stir shredded chicken back into soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
(2008 Cookbook)
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8oz) package shredded cheddar cheese
1 (8 oz) container sour cream
1 cup crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from soup, and allow to cool long enough to be handled. Stir shredded chicken back into soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
(2008 Cookbook)
Pumpkin Soup
1 Tbsp. vegetable Oil
1 Small onion, finely chopped
1 15 oz. can Libby’s pure pumpkin
1 Garlic clove, finely chopped
1 can chicken broth
2 cups water
1 cup heavy cream or half & half (I used ½ of each)
Lots of pepper
Salt to taste
Heat oil in medium saucepan over medium heat and cook onion until tender, careful not to burn. Stir in garlic and cook about 2 minutes. Add pumpkin and simmer about 3-5 minutes stirring. Add chicken broth and water and simmer about 15 minutes. Add cream and heat through, About 5 minutes stirring frequently. Enjoy.
Optional: Sprinkled toasted pecans over the top before eating.
(2008 Cookbook)
1 Small onion, finely chopped
1 15 oz. can Libby’s pure pumpkin
1 Garlic clove, finely chopped
1 can chicken broth
2 cups water
1 cup heavy cream or half & half (I used ½ of each)
Lots of pepper
Salt to taste
Heat oil in medium saucepan over medium heat and cook onion until tender, careful not to burn. Stir in garlic and cook about 2 minutes. Add pumpkin and simmer about 3-5 minutes stirring. Add chicken broth and water and simmer about 15 minutes. Add cream and heat through, About 5 minutes stirring frequently. Enjoy.
Optional: Sprinkled toasted pecans over the top before eating.
(2008 Cookbook)
Ranch Pasta Salad
3 cups uncooked tricolor spiral pasta
1 cup chopped fresh broccoli florets
¾ cup chopped seeded peeled cucumber
½ cup chopped seeded tomato
1 bottle (8 oz) ranch salad dressing
½ cup shredded parmesan cheese
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, broccoli, cucumber and tomatoes.
Drizzle with salad dressing; toss to coat. Sprinkle with parmesan cheese.
(2008 Cookbook)
1 cup chopped fresh broccoli florets
¾ cup chopped seeded peeled cucumber
½ cup chopped seeded tomato
1 bottle (8 oz) ranch salad dressing
½ cup shredded parmesan cheese
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, broccoli, cucumber and tomatoes.
Drizzle with salad dressing; toss to coat. Sprinkle with parmesan cheese.
(2008 Cookbook)
Quick Taco Salad
12 oz. ground turkey
2 C chopped yellow, red or green bell peppers
2 C bottled salsa
¼ C chopped fresh cilantro
4 C coarsely chopped romaine lettuce
2 C chopped plum tomato
1 C (4 oz) shredded reduced fat sharp cheddar cheese
1 C crumbled baked tortilla chips (apx. 12)
¼ C chopped green onions
Cook beef and bell peppers in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.
Add salsa to meat and bring to boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each plate and top with 1 C meat mixture. Sprinkle each serving with ½ C tomato, ½ C cheese, ¼ C chips and 1 tbsp. onions.
2 C chopped yellow, red or green bell peppers
2 C bottled salsa
¼ C chopped fresh cilantro
4 C coarsely chopped romaine lettuce
2 C chopped plum tomato
1 C (4 oz) shredded reduced fat sharp cheddar cheese
1 C crumbled baked tortilla chips (apx. 12)
¼ C chopped green onions
Cook beef and bell peppers in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.
Add salsa to meat and bring to boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each plate and top with 1 C meat mixture. Sprinkle each serving with ½ C tomato, ½ C cheese, ¼ C chips and 1 tbsp. onions.
Pico Coleslaw
1 bag of ready made coleslaw
1 tub of Pico de Gallo (HEB)
3 Avocados
Salsa Ranch salad dressing (HEB)
Mix whole tub of pico with the whole bag of coleslaw.
Add just enough of the salsa ranch dressing to “wet” the pico/coleslaw mixture.
Dice up avocados and gently mix in with the pico/slaw mixture
**Provided by: Prissy Huntley**
1 tub of Pico de Gallo (HEB)
3 Avocados
Salsa Ranch salad dressing (HEB)
Mix whole tub of pico with the whole bag of coleslaw.
Add just enough of the salsa ranch dressing to “wet” the pico/coleslaw mixture.
Dice up avocados and gently mix in with the pico/slaw mixture
**Provided by: Prissy Huntley**
Nacho Potato Soup
1 pkg. AuGratin potatoes
1 can Rotel
2 C water
2 C milk
2 C Velveeta
Combine potatoes (and mix) with rotel and water. Bring to a boil and simmer covered until potatoes are cooked through and no longer hard. Add milk and velveeta and stir until cheese is melted.
[Comes out to a liquidy cheese dip consistency]
**Provided by: Angela Jensen**
1 can Rotel
2 C water
2 C milk
2 C Velveeta
Combine potatoes (and mix) with rotel and water. Bring to a boil and simmer covered until potatoes are cooked through and no longer hard. Add milk and velveeta and stir until cheese is melted.
[Comes out to a liquidy cheese dip consistency]
**Provided by: Angela Jensen**
Jalapeno Cilantro Soup
½ tbsp unsalted butter
5 jalapeno peppers, seeded and minced.
2 tbsp garlic, minced
¾ cup red onion, finely chopped
1 avocado, peeled and diced
4 roma tomatoes, diced
8 cups heavy cream
Kosher salt
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
Tortilla Crisps
In a large stockpot, heat the butter over medium heat. Sauté the jalapenos, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes and cream.
Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate. Slowly bring the soup back to a simmer, cooking to reduce by about 30%, stirring often to prevent scorching or sticking. Season with salt and pepper.
Just before serving, add the cilantro, reserving about 1 tsp per serving for garnish. Sprinkle with the reserved cilantro and tortilla chips.
**Provided By: Riata Restaurant – Fort Worth**
5 jalapeno peppers, seeded and minced.
2 tbsp garlic, minced
¾ cup red onion, finely chopped
1 avocado, peeled and diced
4 roma tomatoes, diced
8 cups heavy cream
Kosher salt
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
Tortilla Crisps
In a large stockpot, heat the butter over medium heat. Sauté the jalapenos, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes and cream.
Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate. Slowly bring the soup back to a simmer, cooking to reduce by about 30%, stirring often to prevent scorching or sticking. Season with salt and pepper.
Just before serving, add the cilantro, reserving about 1 tsp per serving for garnish. Sprinkle with the reserved cilantro and tortilla chips.
**Provided By: Riata Restaurant – Fort Worth**
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