Chili

Crock Pot Chili   

Total Time:
Prep Time:
Cook Time:
6 hrs 30 mins
30 mins
6 hrs
Debbie in Florida's Note:
Everybody who tries this chili loves it. The girls at work always like when I bring leftovers in! Everyone takes a copy of this recipe. ...
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Ingredients:

Servings:
4-6
Units: US | Metric
Seasoning Mix
4 tablespoons chili powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper
Chili
1 1/2 lbs ground beef
1 tablespoon minced onion
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Directions:

1.  Mix together seasoning mix.
2.  Store in an airtight container in a cool, dry place.
3.  In a skillet, cook ground beef until no longer pink.
4.  Drain.
5.  Add onion and 3 tsp of seasoning mix.
6.  In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7.  Place the other can of beans in a blender and process until smooth.
8.  Add beans and meat to the crock pot.
9.  Stir together.
10.  Cook on low for 6 to 8 hours.

Read more at: http://www.food.com/recipe/debbies-crock-pot-chili-45069?oc=linkback

Black Bean Soup

1 T. vegetable oil
6 med. carrots, sliced
1 med. onion, chopped
2 cloves garlic, chopped
1 1/4 tsp. ground cumin
3 (19 oz.) cans black beans, undrained
1 (14 oz.) can vegetable broth
1 T. lime juice
sour cream
cilantro

In a large saucepan, heat oil over medium-high heat.  Add carrot, onion, garlic and cumin. Saute until slightly softened, about 5 to 7 minutes (Brianna says its more like 12). Stir in black beans (with liquid) and broth. heat to boiling; reduce heat and simmer 10 minutes. Remove from heat. Cool. Puree soup in blender in small batches. Return to saucepan to reheat and stir in lime juice. Divide among bowls and top with sour cream and cilantro. Serve with baked nachos. You can also add hot sauce or red pepper to get more of a kick =]

Chunky Tomato-Basil Bisque

We bought a bunch of tomatoes at the end of this farm season, and I've been doing some fun things with them.  This one was AMAZING.  It is rich and delicious!  I did make a couple substitutions from the recipe (marked in red).  I doubled this one, and probably will make it again and freeze it for easy dinners! Make this one, you won't regret it! :)

Ingredients

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped (I used a green pepper, it was cheaper)
• 1/4 cup butter, cubed (I used prob half this with olive oil)
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained (4 fresh tomatoes plus one cup milk)
• 1 tablespoon tomato paste (2 Tbs tomato sauce)
• 3/4 cup loosely packed basil leaves, coarsely chopped (a couple Tbs of dried basil)
• 3 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping cream (1 cup - since I added milk earlier - Half and half - less fat)

Directions

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
• Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.
• We served this with grilled cheese sandwiches

Source: Tasteofhome.com

 

Black Bean Stew (serves 5-6)

·         2 cans black beans

·         1 to 1 ½ lbs bacon 

·         4 small red potatoes, cubed

·         ¼ C olive oil

·         12 oz. baby onion (1/2 large onion)

·         2 celery stalks, thickly sliced

·         2 tsp paprika

·         5 oz. chorizo sausage, cut into chunks (or other sausage)

·         2 ½ C chicken or vegetable stock

·         2 green bell peppers, seeded and cut into large pieces

·         salt and pepper to taste

Preheat the oven to 325.

Cut the bacon into chunks.

Heat the oil in a large frying pan and sauté the onions and celery for 3 minutes. Add the bacon and sauté for 5 minutes. Add potatoes and sauté for 5-10 more minutes, until the bacon is browned.

Add the paprika and chorizo and cook for another 2 minutes. Transfer to an ovenproof dish with the beans and combine.

Add the stock to the pan and bring to a boil. Season lightly, the pour over the meat and beans. Cover and bake for 1 hour.

Stir the green peppers into the stew and return to the oven for 15 minutes more. Serve hot.

Source: Mediterranean: food of the sun