Friday, October 14, 2011

Soup Week-Chili Cook Off

Thanks to everyone who submitted their chili recipes. I can't wait to try them! 

Submitted by Erin from Lois Pearl
  • 1lb ground beef, browned (can also substitute Italian pork sausage)
  • 1 15.5oz can diced tomatoes and chilies
  • 1 29oz can tomato sauce
  • 1 15.5oz can black beans
  • 1 15.5oz can chili HOT chili bean
  • 1 diced onion
  • 1 tablespoon ground chili
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Combine all ingredients in the crock pot. Cook on low 4-6 hours until bubbly and the onions are soft. Garnish with shredded cheese and sour cream, and serve with homemade cornbread.

NOTE: Adjust seasonings to your taste. We like our chili spicy so we sometimes add a chopped jalapeno or chili pepper.

Submitted by Lindsay
  • 1lb ground beef
  • 1 large can tomato juice
  • 1/2-1 box of macaroni noodles
  • 1/2 onion (cut into large chunks)
  • 1 green bell pepper (cut into large chunks)
  • 1 red bell pepper (cut into large chunks)
  • 1 can chili beans (optional)
  • 1 jalapeno or habanero pepper (optional)
  • 1 packet chili seasoning
  • chili powder to taste
Brown ground beef, drain fat, add chili seasonings. Cook noodles and drain. Then add all ingredients to crock pot and let it do its job!

Serve with shredded cheese, sour cream and Fritos or tortilla chips.

White Chili
Submitted by Kathleen from Mami Pajaro Studio
  • 2 1/2 cups water
  • 1 teaspoon lemon pepper
  • 4 chicken breasts halves, skinned and boned
  • 1 teaspoon olive oil
  • 1 clove minced garlie
  • 1 cup chopped onions
  • 2 9oz packages frozen white corn, thawed
  • 3 4oz cans chopped green chilies
  • 2 teaspoons ground cumin
  • 2-3 teaspoons lime juice
  • 2 15oz cans Great Northern Beans, UNDRAINED
  • crushed tortilla chips
  • Shredded Monterey Jack cheese (or whatever cheese you prefer)
  • Sour Cream
  • Fresh Cilantro
  1. Mix water, lemon pepper and 1 teaspoon of cumin in large saucepan and heat to a boil
  2. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
  3. Remove chicken from pot and cut into 1 inch pieces.
  4. Add chicken back to liquid in saucepan.
  5. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
  6. Stir in the corn, green chilies, rest of ground cumin and lime juice and heat to a boil.
  7. Add beans and cook until thoroughly heated.
  8. To serve-place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them. Garnish with sour cream and cilantro.
Chili In The Midwest 
Submitted by Amanda
  • 1 lb hamburger
  • 1 small onion, diced
  • 1 package of chili seasoning
  • 1 can of tomatoes with chilies
  • 1 can of chili beans
  • 1/2 lb Elbow Pasta
  • 1 large can of Tomato juice
  • chili powder
Start by cooking the hamburger and diced onions until done. While the meat is cooking add a little bit of chili powder to it. You will want to cook the pasta in water until al dente. Once the meat is cooked add in the packet of chili seasoning, tomatoes, beans (undrained), tomato juice and pasta. Add chili powder to taste. Simmer for at least 15 minutes. Serve with shredded cheese on top.

Macaroni Chili Soup
Submitted by Kathie Cooks
  • 1lb ground beef
  • 1/4 cup chopped onion
  • 1 can black beans, drained
  • 1 can sweet corn, drained
  • 3 cans diced tomatoes, undrained
  • 1 can tomato soup
  • 1 teaspoon chili powder
  • 1 can chopped green chili
  • 2 teaspoons cumin
  • 1/2 box macaroni, cooked and drained
Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef with the chopped onions. Put all ingredients in a soup pot over the stove and heat until boiling. To with cilantro and shredded cheese.

Frito Chili Pie
From one of my favorite foodie bloggers, The Pioneer Woman

  • 2 pounds ground chuck
  • 3 cloves garlic, minced (optional)
  • 1 can (12-14oz) tomato sauce
  • 1 10oz can Rotel diced tomatoes and chilies
  • 1/2 teaspoon salt
  • 1 teaspoon ground oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder (more to taste)
  • 1 14oz can kidney beans, drained and rinsed
  • 1 14oz can pinto beans, drained and rinsed
  • 1/4 cup Masa (corn flour) or regular corn meal
  • 1/2 cup warm water
  • Individual bags of Fritos
  • Grated sharp cheddar cheese
  • Diced red onion (optional)

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10-15 minutes, set aside. 

Serve by slicing the Frito bag open lengthwise. Pile in chili and cheese, and add diced onion if using. Serve immediately with plastic forks. A crowed-pleaser!

Big thanks to everyone who participated in our virtual chili cook-off!!! Have a wonderful weekend!

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