Award Winning Chili

 

Award Winning Stovetop Chili Recipe

This is the best stovetop chili recipe ever! It has a spicy kick and bold flavor. 

This is the one that has won the chili cookoff many times! 

Prep Time 10 minutes

Cook Time 2 hours

Ingredients

• 2 lbs ground beef
• 1 onion chopped
• 1 red or yellow bell pepper chopped
• 2 jalapenos chopped
• 3 garlic cloves minced
• 2 TBSP pureed chipoltes in adobo sauce 
• 28 oz can of crushed tomatoes
• 28 oz can of fire-roasted diced tomatoes *Rotel is a good option for extra kick! 
• 15 oz can of tomato sauce
• 27 oz can of chile beans
• 1/2 cup of water
• 2 tbsp of ground cumin
• 2 1/2 tbsp of chili powder
• 1/4 tsp of dried oregano leaves
• 1-2 tbsp of brown sugar
• 2 tsp Worcestershire sauce
• salt and pepper to taste
• 2 beef bouillon cubes

Instructions

1. Brown ground beef in a large pot over medium heat
2. Drain browned beef, but leave about 2 TBSP of grease in the pot  
3. Add the onion, bell pepper, jalapenos, and garlic to the pot with the grease and saute for a couple of minutes. Season with salt and pepper.
4. Return the beef to the pot.
5. Dump in the pureed chipoltes, crushed tomatoes, diced tomatoes, tomato sauce, beans, water, cumin, chili powder, oregano leaves, brown sugar, Worcestershire sauce, and beef bouillon cubes.
6. Stir well.
7. Bring to a boil. Reduce the heat to low. Cover and simmer for 2 hours.
8. Garnish with grated cheddar cheese, sour cream,  and green onions.

Pizza Soup

I pretty much love all things Trader Joe's. I can't leave that place without buying way more than I planned! Whenever there is a sample I seem to automatically be hooked. When I walked in a few weeks ago and tried this "Pizza" soup I immediately purchased everything to make it that week.
It's been cold and rainy this week- a perfect soup week! Naturally we reached for this easy and delicious recipe!

1 lb. Ground Beef
1 Package Roasted Red Pepper Tomato Soup (they come in boxes)
1 Can of Diced Tomatoes
Garlic Salt to taste
Shredded Sharp Cheddar Cheese

Brown the ground beef in a deep pan. Drain the excess grease. Add the can of tomatoes and stir well. Add the tomato soup and heat slowly so you don't scald the milk (it changes the flavor). Sprinkle a little garlic salt on the top for some added flavor. When the soup is hot serve in bowls and add a handful of sharp cheddar cheese.

This is hearty enough to eat alone- but we love to add some grilled cheese for an adult version of the childhood classic!

Lavelle Edward's Chicken Artichoke Soup

I used to think that I wasn't a soup fan, then I met this.  My life was never the same- true story!

Lavelle Edward's Chicken Artichoke Soup

4 chicken breasts, shredded

1 onion, chopped

2 cans cream of chicken soup

2 cans cream of celery soup

1 8 oz jar of artichoke hearts, chop finely

1 can diced green chilies

1 quart half and half

1 pound pepper jack cheese, grated 

salt and pepper to taste

Cook and shred your chicken (I do mine in the crock pot well in advance, freeze, and pull out for this recipe).  In a large pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, and artichokes. Simmer for about 20 minutes.  Be careful not to boil the cream (it changes the taste).   Add cheese slowly, and stir until cheese is melted.