Homestyle Chili

I love this basic homestyle chili. I suffer from acid reflux really bad so most chilis and I don't get along. This one however is straight comfort food. It tastes so good on a chilly day, especially in a nice warm bread bowl.

Ingredients:

2 lbs. ground beef

1 medium onion, chopped

1 tsp. salt

1/2 tsp. pepper

1 Tablespoon chili powder

1/2 tsp. cumin

1 16oz. can tomato sauce

1 28oz. can petite diced tomatoes

2 15oz. cans kidney beans, drained

2 15oz. cans pinto beans, drained

Directions:

Cook beef and onion in a large pot until browned. Drain fat. Add seasonings and tomatoes and simmer for 3 hours, stirring as needed. Add beans and cook an additional 45 minutes. Top with shredded cheese and sour cream.

Chicken Tortilla Soup in the Slow Cooker

I had originally found this recipe on allrecipes.com but I made a number of changes to it. I put this in the slow cooker for about 7 hours and it was the perfect meal to come home to after church. The house smelled wonderful!

Ingredients:
1 lb. chicken
2 10oz. cans mild Rotel
1 10oz. can enchilada sauce (I used Macayo's)
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 10 oz. pkg. frozen corn
1 Tbsp. cilantro

tortilla chips
shredded cheese
sour cream

Directions:
1. Place all ingredients in slow cooker, except chips, cheese, and sour cream. Cook on low for 6-8 hours. Shred chicken after 5-6 hours using two forks.
2. Top with shredded cheese, a heavy dollop of sour cream, and tortilla chips (crunched up). Yum!

Ham n' Potato Soup

this is another recipe from allrecipes.com, I served it in bread bowls, click here for recipe.

Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Cheese Potato Soup in Homemade Bread Bowls

First I have to credit my Mom for the delicious soup recipe, I grew up eating this soup, and thank you Nelda Evans for the yummy bread bowl recipe!

Cheese Potato Soup

Ingredients:

3-4 large russet potatoes, cubed

1 cup carrots, sliced

1 cup celery, sliced

3/4 cup diced onion

1/4 cup butter

1 tsp. salt

1/2 tsp. pepper

2 Tbl. flour

1 can evaporated milk

2 cups water

3/4 lb. Velveeta cheese, cubed

Directions:

1. Boil potatoes, carrots, and celery till soft, NOT MUSHY!

2. Saute' onion in butter.

3. Drain vegetables and return to pot.

4. Add onions, salt, pepper, and flour. Toss to coat.

5. Pour evaporated milk and water in slowly and warm over medium heat. (do not let it boil)

6. Add cubed cheese and allow to melt completely.

7. Serve immediately.

Crusty Soup Bowls

Ingredients:

2 Tbl. yeast
2 cups warm water
1 Tbl. sugar
2 tsp. salt
5 cups flour
cornmeal

Directions:
1. Dissolve yeast in water. Add sugar, salt, and 3 cups flour. Beat for 3 minutes.
2. Gradually add remaining flour till the dough pulls away from the sides of the mixing bowl. (You may not need all 5 cups)
3. Knead dough on a lightly oiled (canola oil) surface till smooth and elastic, or if you have a bread machine, let it do the kneading for you!
4. Place in a greased bowl, cover and let rise till doubled.
5. Punch down and divide into 8 pieces (I did 6, I like my bowls a little bigger). Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. Cover and let rise till doubled.
6. Bake for 25 minutes at 375 degrees.
7. Cool, cut off tops, and scoop out interior.
8. Pour hot soup inside and enjoy!

Thick N' Hearty Chicken Cheese Soup

Ingredients:
1 cup carrots, sliced
1/4 cup chopped green onion
3 Tablespoons butter
1/4 cup flour
2 cups milk
1 10.75oz. can chicken broth
1 12.5oz. can of canned chicken
1 cup cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Directions:
1. In a medium saucepan, cook carrots and green onion in butter until tender, about 10 minutes.
2. Stir in flour.
3. Slowly add milk, chicken broth, Worcestershire sauce, and pepper.
4. Cook, stirring until thickened and bubbly.
5. Stir in chicken and cheese.
6. Cook and stir over low heat until cheese melts.
Thanks to Nelda Evans for this recipe!

Minestrone Soup

Ingredients:

1 lb. ground beef

1 1/2 cups sliced celery

1 onion, chopped

1 Tablespoon minced garlic

salt to taste

2 16oz. cans tomatoes, petite diced

3 tomato cans water (48oz.)

2 large carrots, sliced

2 8oz. cans tomato sauce

3 Tablespoons beef bouillon

1 Tablespoon dried parsley

1/2 teaspoon ground basil

1 teaspoon oregano leaves

1/4 teaspoon pepper

1 15oz. can garbanzo beans

1 15oz. can kidney beans

1 can corn

1 15oz. can green beans

1 1/2 cup pasta noodles

Directions:

1. Brown ground beef and onion, drain fat. Place in crock pot.

2. Combine all remaining ingredients except pasta in crock pot.

3. Cook on low for 7-8 hours, add pasta 20 minutes prior to serving.

Slow Cooker Vegetable Beef Soup

Ingredients:
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 28oz. ounce canned crushed tomatoes
1 16oz. package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 tsp. ground black pepper
1 Tbl. salt
1 Tbl. dried basil
Directions:
1. Place beef in slow cooker. Pour in water. Sir in remaining ingredients and season with bouillon, salt, pepper, and basil. Cook on low for 8 hours.

*warm cornbread tastes great with this!