Slow Cooker Chicken & Sausage Chili

INGREDIENTS

• 3 (14.5 ounce) cans stewed tomatoes, chopped
• 1/2 cup beer
• 1/4 teaspoon hot sauce
• 2 beef bouillon cubes
• 1 tablespoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1/2 red onion, chopped
• 1 pound ground chicken
• 3/4 pound bulk Italian sausage
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can kidney beans, rinsed and drained

• DIRECTIONS

  1. Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.
  2. Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more. Courtesy of All Recipes.

Chuck Wagon Chili

INGREDIENTS

• 2 pounds ground beef
• 1 teaspoon butter
• 2 large white onions, chopped
• 2 green bell peppers, seeded and chopped
• 1 habanero pepper, chopped
• 3 (15 ounce) cans kidney beans, drained
• 3 (15 ounce) cans tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1/2 teaspoon garlic salt
• 1 drop super-hot hot pepper sauce

DIRECTIONS

1. In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Courtesy of All Recipes. I have not yet made this one.

White Bean Chicken Chili

INGREDIENTS

2 tablespoons vegetable oil

1 pound diced, cooked chicken meat

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 (18.75 ounce) can tomatillos, drained and chopped

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

1 (15 ounce) can white beans

2 ears fresh corn

salt to taste

ground black pepper to taste

1 lime, sliced

DIRECTIONS

Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

(I did not make this one yet but it looks good and I want to try it soon!)

Tailgate Chili Serves 12

INGREDIENTS

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

(I did not make this yet but it looks good and wanted to share!)

Ericka's Chili Recipe

Ingredients:
1 1/2 - 2 lbs. Hamburger
1 Small Onion - diced
1 Can Mild Chili Ready Beans
2 14 oz. Cans of Chili Ready Diced Tomatoes
1 48 oz. Can of Tomato Juice
2 T. Hot Sauce
2 - 3 T. Cumin
2 - 3 T. Chili Powder
1 cup shredded cheddar cheese
8 oz. sour cream

Directions:

Add tomato juice, tomatoes, beans, half of onion, hot sauce and spices in big pan. Cook on medium heat for 1 - 2 hours. Brown hamburger and half on onion; drain fat when hamburger is browned. Add to tomato mixture and continue to cook for 1 - 2 hours total. To serve, spoon soup into individual bowls. Top with cheddar cheese and sour cream (if desired).

Tony Roma's Potato Soup

Change serving sizes here: http://www.cdkitchen.com/recipes/recipetemplate.php?scale=8&mid=55850

Ingredients below are for 8 servings. I was a little short on chicken stock and didn't add as much cornstarch. According to you ladies cornstarch should be whisked with water separately before adding so it doesn't clump up like it did for me :)

Ingredients:
4 medium potatoes -- chopped
6 tablespoons butter
2 cups onion -- diced
4 tablespoons flour
8 cups chicken stock
4 cups water
1/2 cup cornstarch
3 cups instant mashed potatoes -- dry
salt and pepper -- to taste
1 teaspoon basil
2 cups half and half
1 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
4 green onions, chopped (green part only)

Directions:

Bake the potatoes at 400F degrees for 1 hour or until done. When cooked, remove from oven and let cool. Melt the butter in a large saucepan and saute the onion until soft and beginning to brown. Add the flour to the onions and stir well. Add the stock, water, cornstarch, mashed potato flakes and seasonings and bring to a boil. Reduce heat and simmer 5-8 minutes. Slice the cooled potatoes in half and scoop out the flesh. Crumble into saucepan. Add the half-and-half to the pan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the soup is thickened.

To serve, spoon soup into individual bowls. Top with cheddar cheese, crumbled bacon and chopped green onion.

Heather's Caramel Apple Cheesecake

Ingredients

• 1 (21-ounce) can apple pie filling, chopped up a bit more
• 1 (9-inch) graham cracker crust or 18 Keebler mini graham cracker crusts
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve. Recipe courtesy Paula Deen.

Quick and Easy Minestrone Soup

Ingredients

3 cups reduced-sodium vegetable or chicken broth

1 (28-ounce) can diced tomatoes

1 (15-ounce) can white navy beans, drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 teaspoon dried thyme

1/2 teaspoon dried sage

2 bay leaves

Salt and ground black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

1 ring of Italian Sausage or other meat, optional

4 tablespoons grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

Directions: Add a few tablespoons of olive oil and beans, carrots, celery, onion, zucchini. Then when cooked, add broth, tomatoes, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on medium for 10-20 minutes. In a separate pot, boil noodles. Add cooked noodles to the soup. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top. Garnish with basil, if desired.