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!

Soup Week-After Thanksgiving Turkey Soup

 

Every November I look forward to this soup. I found it on All Recipes a few years back and it instantly became an after-Thanksgiving tradition. It makes plenty of left-overs, but they don't last long. It's loved by grown-ups and kids alike. Feel free to make it your own and add whatever veggies your family likes.

Ingredients
1 left over turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup of butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon cubes
3/4 teaspoon pepper



Directions

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 quarts of broth (freeze remaining broth for later use). Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.  

Soup Week-Chicken and Dumplings

This recipe comes from one of my favorite home decor blogs, Thrifty Decor Chick. If you're not familiar with her blog you need to check it out. It's a great resource for home decorating ideas, especially if you are on a budget. Every so often she shares a recipe or two. This one  popped up last month and instantly became a family favorite. It's soooooooo ridiculously good! It is the perfect solution to a cold winter day and as an added bonus it cooks in the crock pot so it means less work for you! The recipe makes plenty for dinner and left overs the next day. I can't wait for the next cold crisp day so I can make another batch. 

Ingredients

• 4-6 Boneless Skinless Chicken Breasts
• 2 Tablespoons of Butter
• 2 Cans of Cream of Chicken Soup
• 1 Small Diced Onion
• 1 Tablespoon Dried Parsley
• 1 Can Grands Flakey Refrigerated Biscuits

Directions

• Put chicken, butter, soup, onion and parsley in a crock pot and cook on high 4-6 hours. As the chicken gets tender shred it with a fork. (I cooked mine for 5 hours before adding the biscuits)
• Next, get your biscuits ready. Slice each biscuit into 8 pieces (the original recipe uses only 4 biscuits, I used the whole can. We love carbs at our house!). Stir into chicken mixture and cook for another hour.
• If mixture is too thick you can add chicken broth or stock to thin it a little

Have a fabulous Wednesday and keep those chili recipes coming!!!

Soup Week-Mama's Italian Wedding Soup & Chili Cook-Off

Despite the fact that it's been in the 70s and 80s here in Indy, fall is around the corner. I LOVE fall, the sweaters, falling leaves, crisp morning air and of course the soup! I love soup. This week I will be sharing a different soup recipe and ending with our virtual chili cook-off. I can't think of a better way to get ready for fall!

Today's soup is a family favorite. It's quick to make and the girls like it because they get to help make the meatballs. It comes from All Recipes and it is DE-LISH!

Ingredients
1 pound ground beef (turkey or chicken would work well too)
2 eggs beaten
1/4 bread crumbs
2 tables parmesan cheese
1 teaspoon dried basil
2 1/2 quarts chicken broth (I prefer stock)
2 cups of spinach, thinly sliced
1 cup seashell pasta
3/4 chopped carrots
3 tablespoons minced onions

Directions
In a medium bowl combine ground beef, eggs, bread crumbs, parmesan cheese, basil and onion. Shape into 3/4 inch meatballs and set aside (I like to make them the night before and refrigerate overnight).

In a large stockpot heat broth to boiling; stir in spinach, carrots, pasta and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with parmesan cheese sprinkled on top.

Chili Cook-Off
Every winter I search and search for a great chili recipe and every year I'm disappointed. It shouldn't be that hard! I've come to a solution: On Friday we will be having a virtual chili cook-off. Send your favorite chili recipes to hangingonbyathread@live.com and I will post ALL the recipes on Friday. Don't worry if you don't have a picture, it's not necessary we just want your most de-lish recipes!

Have a soup-er week and don't forget to send me your chili recipes!!!