Chili

 It's gettin' cold out and that means chili season!  This is a new version I tried today and it is sitting in the fridge right now for all those flavors to meld together before dinner tomorrow. Of course, you can adjust any of the ingredients for different beans, bean:meat ratio, spices.

Chili

2 lbs. ground beef

1 small onion, diced small

1 green pepper, diced small

1 large jalapeno, diced finely

3 cloves garlic, chopped

2 cans diced tomatoes (I used 1 chili ready and one with green chilies)

2 cans beans (I used 1 mixed chili beans in mild sauce and 1 black chili beans in mild sauce)

7 oz. can tomato paste

15 oz. can tomato sauce

32 oz. beef broth

2 t. each of oregano, garlic powder, and cumin

4 T. chili powder (I used 2 t. chipotle chili powder and the rest mild chili powder)

Fry up the ground beef.  Drain it and then add the pepper, onions, and jalapeno to saute.  Then add all the other ingredients.   Simmer for a good hour to reduce some of the liquid while all the other ingredients get really happy together.

Serve with a dollop of sour cream and shredded cheese.  Or even some diced avocado.

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lb = pound

oz = ounce

t = teaspoon

T = tablespoon

Slow Cooker Chicken Tortilla Soup

 I got this original recipe in a cookbook called Fix It & Forget It Lightly and couldn't leave well enough alone and modified it a bit with more beans and really, just more of everything.  Here is what I came up with.  Really, it is quite a satisfying meal.  And, so so easy!

Slow Cooker Chicken Tortilla Soup

1 can refried beans

1 can black beans, drained

1 can pinto beans, drained

1 c. frozen corn

1 1/2 c. chunky salsa

6-8 c. chicken broth, depending on how thick you want your soup

1 1/2 c. or so of shredded chicken

1 c. shredded cheese, cheddar or jalapeno jack cheese work well

extras:

crushed tortilla chips

sour cream

Combine all ingredients but the cheese, chips and sour cream.  Cook on low for 3-4 hours in the slow cooker.

Once hot and ready, mix in the cheese until melted.  Serve with a dollop of sour cream and crushed tortilla chips.

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c = cup

Shrimp and Chicken Sausage Corn Chowder

 This recipe was from the New York Times, listed as a non-recipe because there were no measurements--you just do what feels right.  It also called for cod.  I swapped that out for shrimp and sausage.  This is what I did and it turned out fantastic.  Definitely blog worthy!

Shrimp and Chicken Sausage Corn Chowder

2 slices of bacon

1 small sweet onion, diced

2 russet potatoes, diced

2 carrots, diced

1 c. frozen corn

4 c. fish stock (chicken stock would work too but will change the flavor a bit)

1/2 c. white wine

cooked shrimp, chopped (I used about 15-20 or so med-large)

1 fully cooked chicken sausage (I used Gilbert's Caprese since that is what I had in the freezer)

1/4 c. heavy cream

Bay leaf

Smoked paprika

Old Bay Seasoning

Salt and Pepper

Fry up the bacon in a large sauce pan and chop it in pieces.   With the bacon grease in the pan, saute up the carrots, onion, and potatoes until the onions are translucent.  Season with a few shakes of paprika, Old Bay, salt, and pepper.    Add the corn.   

Add the fish stock and they bay leaf.  Allow the mixture to bubble until the liquid has reduced by about a third and the potatoes are cooked.  Add the shrimp and sausage.  When everything is heated, add the heavy cream and cook for a couple more minutes.

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c = cup