Soups
Ram's Taco Soup - Katie
Brown 1-2 lbs of ground chuck with 1 tbsp of Taco seasoning and onion. Place remaining ingrediants into a big pot and add ground chuck mixture.
2 cans of Rotel
1 Car Corn
2 Cans of Minestrone Soup
2 Cans of Ranch Style beans
Dash of minced garlic
1 Can of stewed tomoatoes
Salt and Pepper to Taste
Mix up a big batch of corn bread. Pour soup over corn bread...ah, yes! Very good for the winter RAM's games. Enjoy. GO RAMS!!!
Brown 1-2 lbs of ground chuck with 1 tbsp of Taco seasoning and onion. Place remaining ingrediants into a big pot and add ground chuck mixture.
2 cans of Rotel
1 Car Corn
2 Cans of Minestrone Soup
2 Cans of Ranch Style beans
Dash of minced garlic
1 Can of stewed tomoatoes
Salt and Pepper to Taste
Mix up a big batch of corn bread. Pour soup over corn bread...ah, yes! Very good for the winter RAM's games. Enjoy. GO RAMS!!!
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Frances's Homemade Chicken Soup* This is a similar soup from El McGuey Mexican Restaraunt, slightly altered to my taste, so I can put my name on it *
(4) Boneless, Skinless Chicken Breasts
(1) can of chicken broth
(2 1/2) cups instant white rice
(2) Tomatoes (diced)
(1) pacakge sliced mushrooms
(1) jalepaneo pepper (sliced&diced)
(1) Avacado (peeled and sliced length wise)(1) handful cilantro ( torn into smaller pieces by hand)
*Chicken boullion for flavor, used at your discretion*
You will need a large soup pot. Fill with water, and boil chicken breasts until thoughouly cooked. Take chicken out and tear apart into smaller pieces with 2 forks and place back into water. Reduce to medium heat and add chicken broth, boullion, rice, tomatoes, mushrooms, jalepaneo pepper, avacado and cilantro. Let the soup sit for about 30 minutes on a low heat. Serve with tortillas and fresh lime. It's really yummy!Enjoy!
(4) Boneless, Skinless Chicken Breasts
(1) can of chicken broth
(2 1/2) cups instant white rice
(2) Tomatoes (diced)
(1) pacakge sliced mushrooms
(1) jalepaneo pepper (sliced&diced)
(1) Avacado (peeled and sliced length wise)(1) handful cilantro ( torn into smaller pieces by hand)
*Chicken boullion for flavor, used at your discretion*
You will need a large soup pot. Fill with water, and boil chicken breasts until thoughouly cooked. Take chicken out and tear apart into smaller pieces with 2 forks and place back into water. Reduce to medium heat and add chicken broth, boullion, rice, tomatoes, mushrooms, jalepaneo pepper, avacado and cilantro. Let the soup sit for about 30 minutes on a low heat. Serve with tortillas and fresh lime. It's really yummy!Enjoy!
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My Mom's Chicken Soup - Tracy L.
package boneless skinless chicken thighs (or chicken breast)
large carton on chicken broth
1 large onion chopped
3 cloves garlic chopped
salt/pepper to taste
1.5 cups of carrots chopped
1.5 cups celery chopped (and dice up a few of the celery leaves and throw them in.. they add flavor--my mom swears by it..)
can corn drained
can green beans (or fresh if I have them) drained
1 medium zuchinni (i was out of this usually so I did not put it in)
envelope ranch dressing mix
2 cups water
can pinto deans or kidney beans drained
3/4 cup orzo or elbow macaroni
cook raw chicken in the chicken broth..then remove chicken, cut up and season.. add onion, garlic, celery and carrot (and green beans if fresh) simmer until veggies are tender. Add back cooked chicken, can corn, green beans, chopped zuchinni, ranch mix, pinto beans, orzo and extra water.. simmer for 30 min and salt and pepper to taste.. if you want a stronger flavor to the broth you can add in a few cubes of chicken bullion when you as the extra water...
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Cream of Chicken with Wild Rice Soup (St.Louis Bread Co style) - Frances
* 1 1/3 cups wild rice
* 1 (3 pound) whole chicken, cut into pieces
* 7 cups water
* 1 cup chopped celery
* 1 cup chopped onion
* 2 tablespoons vegetable oil
* 1 cup fresh mushrooms, sliced
* 2 tablespoons chicken bouillon granules
* 3/4 teaspoon ground white pepper
* 1/2 teaspoon salt
* 1/2 cup margarine
* 3/4 cup all-purpose flour
* 4 cups milk
* 3/4 cup white wine
DIRECTIONS1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.***** This recipe serves 8 *****
* 1 1/3 cups wild rice
* 1 (3 pound) whole chicken, cut into pieces
* 7 cups water
* 1 cup chopped celery
* 1 cup chopped onion
* 2 tablespoons vegetable oil
* 1 cup fresh mushrooms, sliced
* 2 tablespoons chicken bouillon granules
* 3/4 teaspoon ground white pepper
* 1/2 teaspoon salt
* 1/2 cup margarine
* 3/4 cup all-purpose flour
* 4 cups milk
* 3/4 cup white wine
DIRECTIONS1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.***** This recipe serves 8 *****
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FAST chicken tortilla soup
Dump in at least 3 qt pot -
1 lb cooked diced chicken (use already cooked, diced, and frozen or use canned)
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes - can use w/ green chilies if you like it spicier
1 can cream of chicken soup
2 cans chicken broth or use water and boullion
1 packet taco seasoning mix
If you feel like it and have a little extra time, you can add 2 diced carrots - but then you'll have to simmer it until they're done or just nuke 'em before you dump them in.
Mix it all up, heat and eat! Good with cheddar cheese and crushed tortilla chips!
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FAST Chicken Tortilla Soup - Jen
1 lb cooked, diced chicken (or 1 can chicken)
1 can corn, drained
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 can cream of chicken soup
1 can chicken broth (or 1 cup water and 1 chicken bouillion cube)
1 package taco seasoning mixmix, heat, and serve - good with tortilla chips
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Taco Soup Recipe courtesy Paula Deen (friend made this for us and it's sooo good- Debbie)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Taco Soup Recipe courtesy Paula Deen (friend made this for us and it's sooo good- Debbie)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
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Cheesy Vegetable Soup - Courtney
2 cups boiling water
2 cups diced potatoes
1/2 cup chopped onions
1/2 bag frozen California style veggies
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
Add potatoes to boiling water. Then add onions, California veggies, and salt/pepper. Let simmer for 10 minutes. While simmering, make white sauce in another pot--melt butter and mix in the flour to thicken. Gradually add milk. Once sauce is thick, add cheddar cheese until melted. Stir cheese sauce in with water/veggie mixture and simmer. Serve with crusty bread or bread bowls!!
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Hearty Italian Soup - Debbie
1 lb. Italian Sausage
1/2 green pepper
1/4 onion
Saute first 3 all together
1 large can Swanson Chicken Broth (I bought the 33% less sodium one)
1 15% can Italian Dice Tomatoes
1 8oz. can tomato sauce
1 1/2 tsp. oregano
salt & pepper to taste
1/2 - 3/4 bag of the extra broad no-yolk egg noodles added 15 minutes before serving - I go half bag b/c I like mine more soupy than thick.
2 cups boiling water
2 cups diced potatoes
1/2 cup chopped onions
1/2 bag frozen California style veggies
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
Add potatoes to boiling water. Then add onions, California veggies, and salt/pepper. Let simmer for 10 minutes. While simmering, make white sauce in another pot--melt butter and mix in the flour to thicken. Gradually add milk. Once sauce is thick, add cheddar cheese until melted. Stir cheese sauce in with water/veggie mixture and simmer. Serve with crusty bread or bread bowls!!
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Hearty Italian Soup - Debbie
1 lb. Italian Sausage
1/2 green pepper
1/4 onion
Saute first 3 all together
1 large can Swanson Chicken Broth (I bought the 33% less sodium one)
1 15% can Italian Dice Tomatoes
1 8oz. can tomato sauce
1 1/2 tsp. oregano
salt & pepper to taste
1/2 - 3/4 bag of the extra broad no-yolk egg noodles added 15 minutes before serving - I go half bag b/c I like mine more soupy than thick.
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Black Bean Soup (St.Louis Bread Co style) - Frances
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
1. In a pot, combine the first six ingredients; simmer for 10 minutes.2. Add half a can of beans, salt and cumin; cook for 5 minutes.3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).4. Add the rest of the beans to the soup.5. Combine the cornstarch with 1 1/2 tablespoons of water.6. Add the lemon and the cornstarch to the soup; cook until thickened.
Black Bean Soup (St.Louis Bread Co style) - Frances
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
1. In a pot, combine the first six ingredients; simmer for 10 minutes.2. Add half a can of beans, salt and cumin; cook for 5 minutes.3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).4. Add the rest of the beans to the soup.5. Combine the cornstarch with 1 1/2 tablespoons of water.6. Add the lemon and the cornstarch to the soup; cook until thickened.
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Broccoli Cheese Soup (St.Louis Bread Co style) - Frances
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour 2 cups half-and-half
cream 2 cups chicken stock
1/2 lb fresh broccoli 1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese salt and pepper
1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. 2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pureed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.
Broccoli Cheese Soup (St.Louis Bread Co style) - Frances
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour 2 cups half-and-half
cream 2 cups chicken stock
1/2 lb fresh broccoli 1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese salt and pepper
1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. 2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pureed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.
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Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
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Baked Potato Soup - Frances
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1. Place bacon in a large, deep skillet.2. Cook over medium heat until browned.3. Drain, crumble, and set aside.4. In a stock pot or Dutch oven, melt the margarine over medium heat.5. Whisk in flour until smooth.6. Gradually stir in milk, whisking constantly until thickened.7. Stir in potatoes and onions.8. Bring to a boil, stirring frequently.9. Reduce heat, and simmer 10 minutes.10. Mix in bacon, cheese, sour cream, salt, and pepper.11. Continue cooking, stirring frequently, until cheese is melted.
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1. Place bacon in a large, deep skillet.2. Cook over medium heat until browned.3. Drain, crumble, and set aside.4. In a stock pot or Dutch oven, melt the margarine over medium heat.5. Whisk in flour until smooth.6. Gradually stir in milk, whisking constantly until thickened.7. Stir in potatoes and onions.8. Bring to a boil, stirring frequently.9. Reduce heat, and simmer 10 minutes.10. Mix in bacon, cheese, sour cream, salt, and pepper.11. Continue cooking, stirring frequently, until cheese is melted.
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Potato Soup --Michelle M.
Ingredients
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
1/2 cup milk
Directions
1.In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste. ___________________________________________________
Split Pea Soup--Holly from allrecipes.comIngredients
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* 16 ounces dried split peas * 2 cups diced fully cooked lean ham * 1 cup diced carrots * 1 medium onion, chopped * 2 garlic cloves, minced * 2 bay leaves * 1/2 teaspoon salt * 1/2 teaspoon pepper * 5 cups boiling water * 1 cup hot milk
Directions 1. In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
I would use a whole ham and diced it up your self because I
found the diced up ham a little tasteless. Otherwise, it tasted great. _________________________________________________
White Chicken Chili
2lbs boneless skinless chicken breast
2 cans great northern beans (15oz each)
1 1/2 can chicken broth (or 1 carton)
1 can chopped green chiles
1/2 c chopped white onion
1t cumin
1t cayenne pepper
1t oregano
2 cloves minced garlic (or about 1 t pre-minced (jarred))
salt and pepper to taste
1 bag or 8oz block shredded Monterey Jack cheese (not cheddar jack)
8oz sour cream
In large pot cook chicken half-covered in water. Cover and cook 1 hour. While chicken drains in sink, cook onions and garlic in a few T butter. Add chiles and spices then broth. Coarsely chunk/shred chicken. Drain and rince the beans. Add chicken and beans. Bring to a boil. Reduce to a simmer and add shredded cheese 1/2 cup at a time till all melted in. Add sour cream just before serving.
2lbs boneless skinless chicken breast
2 cans great northern beans (15oz each)
1 1/2 can chicken broth (or 1 carton)
1 can chopped green chiles
1/2 c chopped white onion
1t cumin
1t cayenne pepper
1t oregano
2 cloves minced garlic (or about 1 t pre-minced (jarred))
salt and pepper to taste
1 bag or 8oz block shredded Monterey Jack cheese (not cheddar jack)
8oz sour cream
In large pot cook chicken half-covered in water. Cover and cook 1 hour. While chicken drains in sink, cook onions and garlic in a few T butter. Add chiles and spices then broth. Coarsely chunk/shred chicken. Drain and rince the beans. Add chicken and beans. Bring to a boil. Reduce to a simmer and add shredded cheese 1/2 cup at a time till all melted in. Add sour cream just before serving.
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Football Chili
This is a little spciy & full of flavor. You won't notice the veggies so you can sneak them in on hubbys & children. Fabulous when fully loaded with sour cream, shredded cheese, chopped cilantro, etc...)
Ingredients:
1 28oz can tomatoes, crushed
1 6oz can tomato paste
1 carrot, peeled & thinly sliced
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/4 cup white wine
1/3 cup steak sauce
1/2 teaspoon red pepper flakes
5 slices bacon
1 pound 1" cubed lean beef
1 pound ground turkey
1 jalepeno pepper, membrane & seeds removed, pepper chopped fine
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 8 oz. can tomato sauce
1 cup beef broth
2 tablespoons + 1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
6 tablespoons chili powder
1 can Black Beans, drained and rinsed (if you like more beans, go ahead & add another can)
Few dashes of your favorite hot sauce (Tobasco's Smoked Chipotle)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
Combine crushed tomatoes, tomato paste, carrot, onion, celery, bell pepper, wine, pepper flakes and steak sauce. Put the lid on it & ignore the smell (the wine & steak sauce smell a bit weird but it will taste good!)While this mix simmers, break out your big chili pot and cook the bacon in it over medium heat until crisp. Remove and let drain on paper towels. Briefly sear the cubed beef in the bacon drippings and remove to paper towel. Brown the ground turkey in the leftover bacon drippings. Stir in the jalepeno pepper, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and beef broth. Finely chop the bacon and add it and the cubed beef back to the pot. Bring to a simmer, then pour in the tomato mixture. Simmer on low, covered, for 1-2 hours, stirring occassionally. Add cumin, garlic powder, black pepper, chili powder and hot sauce. Cook for another 30 minutes or until meat is tender. Stir in black beans, cilantro and parsley. Heat through and serve. If you like a looser chili, not thick, just stir in more beef broth until it hits the consistancy you prefer. Suggested toppings are shredded cheese, sour cream, chopped green onions, and fresh cilantro.
This is a little spciy & full of flavor. You won't notice the veggies so you can sneak them in on hubbys & children. Fabulous when fully loaded with sour cream, shredded cheese, chopped cilantro, etc...)
Ingredients:
1 28oz can tomatoes, crushed
1 6oz can tomato paste
1 carrot, peeled & thinly sliced
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/4 cup white wine
1/3 cup steak sauce
1/2 teaspoon red pepper flakes
5 slices bacon
1 pound 1" cubed lean beef
1 pound ground turkey
1 jalepeno pepper, membrane & seeds removed, pepper chopped fine
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 8 oz. can tomato sauce
1 cup beef broth
2 tablespoons + 1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
6 tablespoons chili powder
1 can Black Beans, drained and rinsed (if you like more beans, go ahead & add another can)
Few dashes of your favorite hot sauce (Tobasco's Smoked Chipotle)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
Combine crushed tomatoes, tomato paste, carrot, onion, celery, bell pepper, wine, pepper flakes and steak sauce. Put the lid on it & ignore the smell (the wine & steak sauce smell a bit weird but it will taste good!)While this mix simmers, break out your big chili pot and cook the bacon in it over medium heat until crisp. Remove and let drain on paper towels. Briefly sear the cubed beef in the bacon drippings and remove to paper towel. Brown the ground turkey in the leftover bacon drippings. Stir in the jalepeno pepper, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and beef broth. Finely chop the bacon and add it and the cubed beef back to the pot. Bring to a simmer, then pour in the tomato mixture. Simmer on low, covered, for 1-2 hours, stirring occassionally. Add cumin, garlic powder, black pepper, chili powder and hot sauce. Cook for another 30 minutes or until meat is tender. Stir in black beans, cilantro and parsley. Heat through and serve. If you like a looser chili, not thick, just stir in more beef broth until it hits the consistancy you prefer. Suggested toppings are shredded cheese, sour cream, chopped green onions, and fresh cilantro.
