The BEST Chili EVER!

I seriously cannot say enough about this chili! It is soooo good! Anyone who knows me will tell you that I really am not a big fan of chili. Especially because I am freaky about the meat in it. It's always chewy, or the consistency is wrong - runny with chunks of meat - ugh!! I can handle it when it's on a potato, but to just eat it plain in a bowl - no way!

But this recipe looked really good, and it's homemade so I control what's in it. ;) It was so good and hearty, with the PERFECT consistency, and I added a little spiciness to it also. Yummm! 

I ate it over a potato, and then had a bowl of it as well. Talk about over-eating! haha

It made a TON - so we saved it and I just threw it all in the slow cooker 2 days later. STILL DELICIOUS! 

So hurry and go make this before winter is over! You won't regret it. :)

Ingredients:

2 lbs. lean ground beef, browned and drained

3 green peppers, diced

1 yellow onion, diced

2 stalks of celery, diced

1 TBS minced garlic

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can Ranch Style beans

1 (15oz) can Italian stewed tomatoes

2 (15 oz) cans tomato sauce

1 (10 oz) can Rotel, or diced tomatoes with green chilis 

1 pkg McCormick chili seasoning

Secret Ingredient: crushed red pepper flakes, to taste (It's hard to tell - I just sprinkled a bit on top, and mixed it in & it was perfect.)

Directions:

While ground beef is browning - chop peppers, onion, and celery. Add all ingredients to a large pot or slow cooker. Simmer for a few hours. If you use a slow cooker, you could keep it on low most of the day if you wanted. (Mine cooked a little too hot on the stove, and burned a little on the bottom. Ugh!)

Note: If you like your chili really spicy, add a medium Rotel, hotter chili seasoning packet and/or more crushed red pepper flakes. Mine was pretty spicy though. ;)

This also makes amazing leftovers, and I think I will be freezing the rest. 

Enjoy!

Spicy Italian Meatball soup

I love soup, every kind of soup.  However my husband doesn't like soup.  He says they aren't filling enough. I have been wanting to find one he would be willing to tolerate so I made this one because it sounded and looked delicious and then crossed my fingers.  He ended up loving it!  It was so delicious!!!!



Ingredients Meatballs:
1/2 lb ground beef
1/2 lb spicy Italian sausage
2 eggs, beaten
1/4 c bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
1/4 c dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp pepper

Directions Meatballs:
Line a baking sheet with foil and spray with non-stick cooking spray.
Combine all ingredients in a medium bowl.  Shape into 1in meatballs.  Place on prepared baking sheet.
Broil for 7-10 min or until the meatballs become brown and fragrant.  (they will finish cooking in soup)

Ingredients Soup:
Prepared Italian meatballs
1-2 Tbsp olive oil
1 onion chopped
4-5 cloves of garlic, minced
5 (14 oz) cans chicken broth
1 cup water
1 (28 oz) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, pealed and diced
2 cups small pasta (macaroni, diti, rotini, penne)
2 cups spinach

Directions Soup:
While meatballs are cooking, heat oil in large pot.  Saute onions and garlic until translucent.  Add broth, water, tomatoes and Italian seasoning.  Heat to boiling.  Gently add the meatballs, carrots, pasta and spinach.  Reduce heat to simmer and cook for 10 minutes or until the meatballs are cooked through, carrots are tender and pasta is soft. 

Top with freshly shredded Parmesan cheese!  YUMMY

Taco Soup

Taco Soup

Ingredients:

2 cans pinto beans undrained
1 can kidney beans undrained
1 can corn undrained
1 large can diced tomatoes
1 can tomatoes & chilies (Rotell)
1 can diced green chilies
1/4 cup sliced black olives (if desired)
1 pkg taco seasoning (about 2 Tbsp)
1 pkg ranch dressing mix
1 small onion diced
1 lb ground beef

Directions:

Brown meat and onions.  Drain and add to crockpot.

Sprinkle both seasoning packets on meat.  Add beans, corn, tomatoes, chilies and olives. 

Stir

In crock pot cook on low for 8-10 hours or high 4-5 hours.

Top with cheese, sour cream and serve with or over tortilla chips!

Slow Cooker Olive Garden Pasta soup

Seriously this was the best and easiest soup!  I got this off Pinterest and had to try it.  It will definitely be a staple.

Ingredients:

2 lbs. ground beef
1 onion, chopped
3 carrots, shredded
2 (28 oz) cans diced tomatoes
1 (16 oz) can white kidney beans, drained
1 (16 oz) can red kidney beans, drained
4 cups beef broth
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 (20 oz) jar Prego traditional spaghetti sauce
8 oz ditali pasta

Directions:

Brown ground beef in large skillet.  Drain fat.  Add beef and all ingredients except the pasta into a large crock pot.  Cook on low for 7-8 hours or high for 4-5 hours.

Before serving, cook pasta according to package.  Drain and add to soup.

Pasta e Fagioli Soup

I have been wanting to make this recipe for awhile now, but the weather was too nice for soup.  Then yesterday it was cold and windy, so I thought I'd better hurry up and make it before I lose my chance!

This soup is really hearty, and spicy.  I put waaay too much pasta in it, but everyone liked it anyway, so it worked out. :)

Ingredients:
2 tsp olive oil
1 lb Italian sausage
1/2 - 1 onion, diced
1/2 - 1 cup celery, diced
1/2 - 1 cup matchstick carrots
2 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney or white beans, drained
4 cups chicken broth
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup small pasta (I put at least 2 cups in!)
1-2 cups baby spinach, chopped (optional)
freshly grated parmesan cheese, garnish (optional)

Directions:
Heat olive oil in large soup pot over medium heat.  Add onion, celery and carrots.  Saute for a few minutes until onions are translucent. 

Add sausage and cook until browned and crumbled.  Add garlic and chicken broth.  Pour tomatoes and their juices into the pot.  Drain the beans and add to soup along with the seasonings. 

Simmer partially covered for 1-2 hrs.  When almost ready to serve, bring soup to boil and add in the pasta.  Cook until noodles are soft.  Add more seasonings if necessary.  Add spinach if you want. (I didn't, and it was still excellent!)

Serve with parmesan cheese.

Slow Cooker Buffalo Chicken Chili

This was very good - and very spicy!  Maybe too spicy. Haha :)  So be warned, if you don't want this to burn your mouth off, maybe cut back on the jalapenos a bit. (I put 2 serrano peppers in it, so maybe that's my problem.)
Anyway, try this - it's delicious!  We crushed up some tortilla chips and sprinkled them on top for some extra crunch.

Ingredients:
4 chicken breasts (I threw mine in frozen - so easy)
2 cans beans, any kind (we used pinto and black)
1 can cream-style corn
1/2 bottle of Frank's Buffalo Sauce
1 cup salsa
1/2 onion, chopped
2 (15 oz) cans tomato sauce
2 jalapenos, chopped

Directions:
Put all ingredients in slow cooker and stir well.  Cook on low for 8 hours, remove chicken and shred with a fork.  Place chicken back in slow cooker and stir.

Serve plain or with extra toppings, tortilla chips, or crackers.

Enjoy!

Broccoli Cheese Soup

For some reason every time I go out to eat, Broccoli Cheese Soup seems to be on the menu and sounding delicious! So, since it is still winter I am posting this FABULOUS, fast and easy recipe, from Mel's Kitchen Cafe!

Ingredients:

1 can (14 oz) chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
1/2 tsp pepper
2 c. milk
1 1/2 c. shredded sharp or extra sharp cheddar cheese
1/2 c. shredded Swiss cheese
2 cups steamed chopped broccoli

Directions:

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized pot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Loaded Baked Potato Soup

 Okay, I know - another soup recipe. But it really is a great time of year for soups. And this one is really good! It's hearty, and a little spicy, and the bacon adds a great crunchiness, too. Yum!!!

Ingredients:
4 large potatoes
6 slices of bacon
1 onion, chopped
1 tsp minced garlic (about 2 cloves)
1/4 c butter, cut into chunks
2 c chicken broth
2 c whole milk
1 c shredded cheddar cheese
1/4 tsp cayenne pepper
salt and pepper, to taste
2 TBS cornstarch
Toppings:  shredded cheddar cheese, green onions, sour cream

Directions:
Bake potatoes (I put mine directly on the rack, and bake at 400 F, for about 1 hour or until tender).
Remove from oven and set aside to cool a little.
Leaving the skins on, chop 2 of the baked potatoes into small chunks. Scoop out the insides of the other 2 potatoes and mash them up with a fork. (I left mine a little chunky, not too smooth.)

Fry the bacon in a large pot, until crisp.  Remove to a paper towel to cool, and then crumble for topping.  Add chopped onion and garlic to the pot and cook in the bacon grease until just softened.

Stir in butter chunks until melted.  Add milk, chicken broth and all of the potatoes.  Stir to combine. Heat soup on low (do not boil) and when heated, add cheese, cayenne and salt and pepper.

In a small bowl, combine cornstarch with equal parts water, stirring until smooth.  Add to soup and cook, stirring constantly, until thickened.

Serve soup with crumbled bacon, onions, extra cheese and sour cream (if desired).

Serves 6

Enjoy!

Old-Fashioned Chicken Noodle Soup

This soup is the same one I've made for my family a million times before, and they've never said a word about it.  The other night, I added chicken broth and cooked things in a little different order.  Suddenly they all LOVE it!

My oldest son asked if it was hard to make, because he wanted to have it alot more often. (Obviously my family knows I only cook really like recipes that are easy and fast.) Huh. Crazy.

That being said, this soup is really delicious, hearty, and pretty easy to make.

Ingredients:
1 c chopped onion
1 c chopped celery
2 c chopped carrots
2 TBS butter or margarine
6 c chicken broth
2-3 boneless, skinless chicken breasts
1 c milk
2 cans cream of chicken soup
1 pkg (16 oz) egg noodles
salt and pepper, to taste

Directions:
Melt butter or margarine in a large saucepan over medium-high heat.  Add vegetables and saute until just tender. (about 5 min)

Add chicken broth, and bring to a boil.  Add chicken breasts (I threw mine in frozen) and boil until chicken is cooked through.  Remove chicken, shred with forks and put back in pot.

Add milk, noodles, and cream of chicken soup. Simmer until noodles are tender.

Sprinkle with salt and pepper.

That's it! Enjoy!

Slow Cooker Beef Stew

I just made the best beef stew!  So easy and every one of my children loved it!  Even my picky eaters!

Ingredients:

2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic, minced
1 bay leaf
1 tsp paprika
1 tsp Worcestershire suace
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions:

Place meat in slow cooker.  In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.  Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

OLIVE GARDEN MINESTRONE SOUP

I have had this recipe forever - and never made it. I was thinking it would be too hard or complicated. Guess what? It is actually one of the easiest soup recipes I have. It is soooo good! Just like the restaurant. :)

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Of course, I had to make a few changes because my kids would not eat spinach or zucchini in it - but even with those left out, it was delicious. Warning though: It makes a TON! You could cut the recipe in half if you are feeding just a few people - although leftovers are good too. :)

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Ingredients:

3 TBS olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen italian green beans

1/4 c. chopped celery

4 tsp. minced garlic

4 c. vegetable broth (Swanson)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white beans, drained

1 (14 oz) can diced tomatoes

1/2 c. shredded carrot

2 TBS minced fresh parsley

1 1/2 tsp oregano

1 1/2 tsp salt

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp thyme

2 bay leaves

3 c. hot water

4 c. fresh baby spinach

1/2 c. small seashell pasta

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Directions:

Heat olive oil over medium heat in large saucepan.

Saute onion, zucchini, green beans, celery and garlic for 5 min or until onion is translucent.

Add broth to pot with canned beans, tomato, carrot, spices, bay leaves and hot water.

Bring to a boil.

Reduce heat, simmer 20 minutes.

Add spinach leaves and pasta - cook additional 20 minutes or until desired thickness.

White Chicken Chili

I got this recipe from a friend of mine, Sheri. It is definitely going to be a family staple! It is so good!!! The best!!

Ingredients:

3-4 boneless chicken breasts
3 cans Great White Northern Beans
1 can(10 oz)Rotel tomatoes
1 T. oil
1 onion
3 cloves garlic, minced
1 can(4 oz) chopped chilies
2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 can(14 1/2 oz) chicken broth
3 cups shredded Monterey Jack cheese
12 oz sour cream

Directions:

Cook and dice (I shredded mine) chicken.
In small skillet, saute; oil, onions, cumin, oregano, cayenne pepper, garlic and salt until transparent.
Combine beans, broth, Rotel tomatoes, chilies, onions and spices in crock pot. Cook on high about 6 hours.
Before serving, add cheese and sour cream, stirring until dissolved.

Crock Pot Chicken Tortilla Soup

Again another recipe from the Sisters Cafe recipe blog! My very favorite place to look for recipes. Every one I've tried, I've loved!

Ingredients:
4 chicken breast halves
2 15 oz cans black beans, drained and rinsed
2 15 oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4 oz can chopped green chilies
1 14 1/2 oz can tomato sauce
tortilla chips
2 cups grated cheese

Directions:
Combine all ingredients in large slow cooker. Cover and cook on low for 8 hours. Just before serving, remove chicken breasts and shred. Stir into soup.

Serve with chips and cheese.

Potato and Ham Chowder

Here is my potato chowder recipe that almost everyone has, but in case you don't have it I thought I would post it. ;) My ultimate favorite winter recipe!

Ingredients:
1 package (5 ounces) Betty Crocker scallped potatoes
1 cup diced fully cooked ham (I don't add this to my chowder, but feel free to try it)
4 cups (3 cans) chicken broth
2 medium stalks (1 cup) of celery, chopped (I don't add this either)
1 medium onion (1/2 cup), chopped
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour

Directions:
Mix potatoes, sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2 to 4 quart slow cooker. (Mine comes out perfectly in this size slow cooker, but if you have a bigger one, I don't know how to change the recipe so that it comes out the right consistency. Maybe one of you guys that have made it in a bigger one can post your tips.)

Cover and cook on low heat setting 7 hours.

Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.

Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.

I sprinkle grated cheddar cheese on top after dishing into a bowl or bread bowl.

Lentil & Sausage Soup (Just like Carabba's)

Beth got me in the mood for soup. So here are my favorites!!Lentil & Sausage Soup

Ingredients:
1/2 pound sweet Italian sausage (I use spicy)
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 oz) pkg dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 oz) cans chicken broth
1 (28 oz) can diced tomatoes
1 tbsp garlic powder
1 tbsp chopped fresh parsley
2 bay leaves
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 tbsp salt (or to taste)
1/2 tsp black pepper
1/2 lb ditalini pasta (optional)

Directions:
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil then reduce heat. Cover and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Top with freshly shredded mozzarella cheese. Serve!

This soup is fantastic! It is almost exactly like Carabba's lentil & sausage soup.

Chicken Tortilla Soup

I know all my sisters have this recipe, but others don't. I got this from a good friend several years ago. It is still a favorite at our house!

Ingredients:
3-5 chicken breasts
1 pkg. fajita mix
1 can cream of chicken soup
1 can nacho cheese soup
1 6 oz can evaporated milk
1 10 oz can of rotelle
1 5 oz can green chilies
1/2 lb. Mexican Velveeta cheese
1 tsp garlic powder (I don't usually add)
1 tsp dried cilantro (I don't usually add)
tortilla chips

Directions:
Sprinkle fajita mix on chicken, boil in 6 cups of water until chicken is done. Save 4 cups of water. Add all other ingredients to liquid. Shred chicken and add to soup. Cook on med until heated through, and cheese is melted, stirring frequently.

Serve with tortilla chips.

CHICKEN AND WILD RICE SOUP

Here is a yummy crockpot soup recipe that is super easy if you have left over chicken. I just cooked my chicken the day before and put it in the fridge.

Ingredients:
1 can cream of chicken soup
2 cups cooked shredded chicken
1 cup diced carrots (make sure they're thin or they'll be crunchy! trust me.)
1 cup diced celery
2 boxes (4oz each) long grain & wild rice w/seasoning packets (I used Rice a Roni)
5 cups chicken broth
5 cups water

Combine all ingredients in a greased 4 1/2 - 6 quart slow cooker. Cover. Cook on low 4-6 hours or until rice is done.