2 pounds of ground beef
1 cup of chopped onions
1 clove of garlic
1 101/2 ounce can of condensed tomato soup
2 1/2 teaspoons of salt
1 tablespoon of comino powder or cumin
1 1/2 tablespoons of chili powder
1 1/2 cups of tomato juice
Steamed Rice (optional)
2 16 ounce cans of red beans
Brown the ground beef in a large skillet. Drain the fat from the skillet. Add the onions garlic. and cook for 5 minutes stirring constantly over medium to medium high heat. Add in the next 5 ingredients stirring to incorporate and mix well. Simmer uncovered for 30 minutes.
Serve over steamed rice (if using) and beans
1 pound of lean mutton (lamb) pieces
1 pound of carrots cleaned and peeled
1 pound of potatoes cleaned and peeled
1 pound of onions, chopped
salt and pepper to taste
pinch of dried thyme
In a large soup pot, place the lamb and the thyme. Cover with cold water. Bring to the boil, reduce heat and simmer for about an hour.
Add the vegetables and season with the salt and pepper. Continue cooking until the vegetables are fork tender. Add more salt and pepper if needed.
2 cups of chicken broth
2 cups of chopped chicken, cooked and deboned (white or dark meat is fine)
1/2 cup of onion, chopped
1 cup of chopped carrots
1 cup of chopped celery, finely chopped
1 cup of diced potatoes
2 cups of whole milk
6 tablespoons of flour
1/4 cup of butter
1 cup of shredded cheese (your choice)
In a Dutch oven or large pot, heat the broth. Add in the chicken and vegetables. Simmer until the chicken and vegetables are tender.
Blend the milk into the flour until a smooth texture is achieved.
Stir the milk and flour slurry into the the soup along with the flour and the cheese.
Cook over medium heat, stirring frequently until thickened.
2 (6-1/2-ounce) cans minced clams, with their juices
2 tablespoons unsalted butter (1/4 stick)
1 cup small-dice yellow onion (about 1/2 medium onion)
1 slice thick-cut bacon, finely chopped
1 medium garlic clove, minced
1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
3 tablespoons all-purpose flour
2 cups bottled clam juice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
1/3 cup heavy cream
Sea Salt to taste
Freshly ground black pepper
Strain the clams over a bowl. Reserve Juice and set clams aside.
Over medium heat, melt the butter in a saucepan. Add in the onion and the bacon. Cook, stirring now and then until the fat from the bacon has rendered. 8-10 minutes.
Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring occasionally, 2-3 minutes but do not brown the flour.
Stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium low, add the potatoes, and bring to a simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.
Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.
4 pounds ground beef
4 cloves garlic, finely minced
1 large onion, chopped
1 can (4 ounces) chopped mild green chile peppers, undrained
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can black beans DRAINED
4 tablespoons chili powder
1 teaspoon ancho chili powder, optional
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper
1/2 cup water or beef broth
2 tablespoons cornmeal
1 or 2 (or 3 for the brave) seeded, diced jalapeno peppers (optional)
sour cream with snipped chives (optional)
Cook the ground beef In a large skillet over medium-high heat. Brown the ground beef and break up any chunks into smaller pieces. 4 pounds is a lot of ground beef so it will have to be done in batches, draining the grease between the batches.
Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, diced jalapeno peppers (if using) tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine.
Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Top the chili any way you like with toppings such as sour cream with chives, shredded cheddar, diced green onion etc. Serve with cornbread, or, tortilla chips with guacamole or salsa etc. Enjoy!
Serves 8 to 10
I medium onion, large dice
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
2 (12 ounce) packages Italian style turkey meatballs, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can chicken broth with roasted garlic
1 1/2 tablespoons chipotle paste
Garnish as desired
1 Combine all ingredients in crockpot. Mix gently to combine.
2 Cover and cook on LO for 6 to 7 hours.
1 tablespoon butter or margarine
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-ounce) cans low-sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
Optional toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon, snipped chives
Melt butter in a large Cauldron (Dutch oven) over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients. Bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
Mash remaining can of beans in a small bowl to form a lumpy paste. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro.Serve with the toppings of choice. Enjoy!