Super - Duper Chili

This is my mom's chili recipe that is seriously the best I've ever had.  It's VERY filling and wonderful with the large dips corn chips.

Ingredients:

• 1 lb. bulk pork sausage (I like regular Jimmy Dean's)
• 1 lb. ground beef
• 2 cans chili beans (I use mild)
• 16 oz. jar salsa
• 1 can of sweet kernel corn, drained
• 1 can pinto beans, rinsed and drained
• 14 oz. can diced tomatoes, undrained
• 1 can cream of mushroom soup
• 8 oz. can tomatoe sauce
• 8 oz. velveeta cheese, cubed
• 1 1/2 tsp. chili powder
• sour cream, shredded cheddar cheese, and corn chips (optional)

Preparation:

1. In soup kettle or dutch oven, cook sausage and beef over medium heat until no longer pink; drain.
2. Stir in remaining ingredients (or transfer everything to a crockpot and cook on low for a few hours)
3. If using a pot on the stove, bring to a boil.  Reduce heat and cover and simmer for 30 minutes.
4. Serve with sour cream, cheese, and corn chips.

 Yield: 8-10 servings

Taco Soup

Ingredients:
1-2 lb. ground beef, browned
1-2 28 oz. cans of tomatoes, diced or very small
1-2 10 oz. cans of rotel tomatoes (you can use as spicy or as mild as you'd like)
2 cans of corn, drained
2 cans of black beans, drained
1 cans of kidney beans, drained and rinsed
1 cans of white beans (northern or navy), drained and rinsed
2 pkgs of hidden valley buttermilk ranch seasoning
1 pkg of taco seasoning

Preparation:
Mix all ingredients in a large stockpot. Bring to boil for about 10 minutes. Let simmer for an hour or so, or until flavors meld together.

**The longer you let it sit / simmer, the better it tastes.  Serve with tortilla chips, sour cream, and shredded cheese.

Chicken Noodle Soup

This is a WONDERFUL chicken noodle soup recipe that I got from my friend, Jen.  It's an old family recipe of hers, and so the measurements and amounts here were just her best guess, and about what I've arrived at, though you may choose to alter them some for your family.

Ingredients:
1 chicken breast cut in half horizontally
2 stalks celery, sliced
2 carrots, sliced
1 onion, diced
1/2 tsp. salt, divided
1 tsp. parsley, divided
1 can diced tomatoes
5 c. chicken stalk
5 oz. any kind of pasta

Preparation:
Place chicken, celery, carrots, and onion in a large pot over medium and season with salt and parsley.  Saute until chicken is cooked through.  Remove chicken from the pot and set aside.  Add can of tomatoes and chicken stalk, and bring to a boil, then reduce heat to simmer.   Use immersion blender to partially blend the vegetables in the soup, until soup reaches your desired thickness.  Chop or shred chicken and then return it to the soup, and add pasta.  Cover and simmer 7-10 minutes until pasta is done.  Serve immediately!

Tip:  If you do not have an immersion blender, remove some of the vegetables to blend in a food processor after sauteing them (before adding chicken stalk).

Serves 4

Pinto Bean Stew

This stew is bursting with flavor and is so delicious with some yummy cornbread!

Ingredients:
1 lb. low fat ground beef
1 tsp. Spike seasoning
2 tsp. olive oil
1 onion, chopped
1 T minced garlic
2 tsp. oregano
1 T ground cumin
4 cups chicken stock
2 cans pinto beans, rinsed and drained
2 T tomato paste
1 can petite diced tomatoes
2 T fresh squeezed lime juice 

Preparation:
Brown ground beef in a frying pan and season with Spike seasoning.  Remove and set aside in a bowl.  Heat 2 tsp. olive oil in the same frying pan and saute chopped onion for about 5 minutes, or until it begins to brown, and then add garlic and saute for 2 more minutes.  Add oregano and cumin and saute for another minute.  Meanwhile, in a large pot heat chicken stock.  Add beans, browned beef, onion mixture, tomato paste, and diced tomatoes.  Simmer over low heat for 45 minutes.  Stir in lime juice, and cook for another minute or two.  Enjoy!

Serves 6