Soups, Stews & Chili's

[Joetown Parrothead]

It's a little chill in the evening air time to break out all the comfort foods. Please post your favorite recipes for Soup, Chili and stew and we all can share please!

[Joetown Parrothead]

I'll start......... Last year Paige and myself won some Chili cook-off's with this one!

BR's 5 Bean Award Winning Sweet chili. I use a 16 QT cooker to make it. And let it simmer for a whole day..

You can use whatever type of beans you like... You also can add a diced Jalapeno or two in you want it hotter.


3 or 4 lb ground beef
1 lb ground hot or Italian sausage
4 pkgs Chili Mix I use the HOT style
4 cans Italian style diced tomatoes with juice
2 cans Stewed Tomatoes
1 large red onion, diced
1 green pepper, diced
1 red pepper, diced
2 garlic cloves, crushed
2 can kidney beans (with juice)
2 can pinto beans (with juice)
2 can great white northern (with juices)
1 can Black Eyed Peas (with juice)
2 can Pork & Beans
1 1/2 cup Brown Sugar
2 cup BBQ sauce I use KC Masterpice HOT


Serve on top of your Chili when serving.....

sour cream (optional)
shredded pepper jack or colby (optional)
diced green & red onions (optional)

In a large skillet brown your ground beef & Sausage .Drain,and set aside.
Saute onion,with pepper in olive oil.Set aside.
In a large pot,dump in all of your ingredients into pot,simmer on medium.Garnish with cheese and sour cream. You can also serve over rice or macaroni and with chips and guac.

[Joetown Parrothead]

BEEF & BRAT 3 ALARM CHILI

(1st prize at the 2005 Isle of Iowa Parrothead Club & Linn County Blues Society annual chili challenge cook-off).

BY KATHY JOSEPH
+++++++++++++++++++++++++++++++++++++++++++

1 POUND BEEF TOP SIRLOIN STEAK, CUT ¾ INCH THICK

4 UNCOOKED BRATWURST LINKS

1 12-OUNCE BOTTLE GERMAN ALE OR BEER

1 TABLESPOON OLD BAY SEASONING

1 TEASPOON WHOLE BLACK PEPPERCORNS

1 LARGE ONION, CHOPPED

1 MEDIUM GREEN SWEET PEPPER, CHOPPED

1 OR 2 JALAPENO CHILE PEPPERS, SEEDED AND CHOPPED

½ OR 1 HABANERO CHILE PEPPER, SEEDED AND CHOPPED

1 OR 2 CLOVES GARLIC, MINCED

1 TABLESPOON OLIVE OIL OR COOKING OIL

1 15 ½ OUNCE CAN MEXICAN-STYLE CHILI BEANS

1 15 OUNCE CAN BLACK BEANS, RINSED AND DRAINED

1 15 OUNCE CAN TOMATO SAUCE

1 14 ½ OUNCE CAN DICED TOMATOES

1 TABLESPOON CHILI POWDER

½ TEASPOON CHIPOTLE CHILE PEPPER

½ TEASPOON ANCHO CHILE PEPPER

½ OR 1 TEASPOON SEA SALT

1 TABLESPOON PACKED BROWN SUGAR

½ OR 1 TEASPOON OLD BAY SEASONING

¼ TEASPOON GROUND BLACK PEPPER

½ OR 1 CUP TOMATO JUICE

CHILI TOPPINGS, SUCH AS SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR DAIRY SOUR CREAM


1. CUT STEAK INTO ¼-INCH THICK PIECES. IN A 4-6 QUART DUTCH OVEN, ADD STEAK, BRATWURST, ALE, THE 1 TABLESPOON OLD BAY SEASONING, AND PEPPERCORNS. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 30 MINUTES. TO STRAIN MEAT MIXTURE, SET COLANDER OR SIEVE IN SINK, CAREFULLY POUR MIXTURE INTO THE COLANDER. DISCARD COOKING LIQUID AND PEPPERCORNS. COOL SLIGHTLY, CUT BRATWURST INTO BITE-SIZE PIECES.



2. IN THE SAME DUTCH OVEN, COOK AND STIR ONION, SWEET PEPPER, JALAPENO PEPPER, HABANERO PEPPER, AND GARLIC IN HOT OIL UNTIL ONION IS TENDER. STIR STEAK AND BRATWURST PIECES INTO ONION MIXTURE. ADD UNDRAINED CHILI BEANS, BLACK BEANS, TOMATO SAUCE, UNDRAINED TOMATOES, CHILI POWDER, BROWN SUGAR, THE ½ OR 1 TEASPOON OLD BAY SEASONING AND BLACK PEPPER. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 1 HOUR, STIRRING OCCASIONALLY. ADD ENOUGH TOMATO JUICE THE LAST 30 MINUTES OF COOKING UNTIL CHILI IS AT DESIRED CONSISTENCY.



3. SERVE TOPPED WITH SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR SOUR CREAM.


MAKES 6 SERVINGS.
_________________

[HULA GIRL^]

My husband made Cincinnati Chili last night(served over noodles-kinda like spagetti but tastes like chili ). I'm not the cook, so I don't know the recipe. But it was good.

[Joetown Parrothead]

Jambalaya

(Posted by Fribble July 23, 2002 12:53 pm)
viewtopic.php?t=12006


If you want it really hot, replace Tabasco with Habanero sauce (I recomend it! ! ! ) it makes it Mo Betta!

Makes 4-6 portions

2 Chicken Breasts
16 oz Smoked Sausage
2 Tbs olive oil or vegetable oil
1 medium onion, diced
2 stalks celery, diced
1-2 heaping Tbs of chopped garlic
1 bell pepper diced
1 28 oz can of diced, peeled tomatoes
1 Tbs Tabasco® sauce
1 tsp Worcestershire sauce
1 tsp filé Gumbo powder (Zatarain's makes some and you might find it in supermarket)
1 Tbs Cajun spice blend.

1. Heat a large, heavy dry pan over high heat.

2. Slice sausage into bite sized pieces (in half then in 1/4 inch slices), and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.

3. Cut chicken into half-inch cubes and brown in the remaining oil.

4. Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through.

5. Add liquid ingredients, including tomatoes and their juice. Stir to combine.

6. Add filé gumbo powder and Cajun spice and simmer over low heat for at least one hour.

7. Season to taste with Tabasco®. Serve over cooked rice.

[springparrot]

It's a little chill in the evening air time to break out all the comfort foods. Please post your favorite recipes for Soup, Chili and stew and we all can share please!

chill???
during our hurricane power outage, it was 95 degrees----so chili and soup was the last thing on our minds---well, that and the fact, we couldn't cook

[Joetown Parrothead]

sorry it was 46 here this morning!

[STL PARROTHEAD]

sorry it was 46 here this morning!

yea, it was very cool down here too!

I was thinking about chile too.... but I have a leftover pork lion that I gotta think of something to do with...

[ragtopW]

K it's simple to make..


flour mix.. ( hey you are the one eating)
Flour.. some pepper.. Garlic powder..celery salt...
some white pepper, chili powder.... hey I used Ranch dressing mix once..
(save the excess)
Brown some cubed meat.. (lamb is best.. Antelope,venison,elk,beef,turkey,
pork.... moose.... )
onions.. carrots green onions..
Can (BIG can) of stewed tomatoes (not optional) depending on how much meat.. maybe two

and I learned the hard way.. THIS is important.. no matter what meat you use.. Rosemary.. and Thyme..
don't know why.. just isn't near as good..

OK after the meat is brown
dump the tomatoes in a slow cooker..
and the onions,.. (ETC)
let warm.. add meat..
let simmer.. 2 hours.. add the excess flour mix .
and the Rosemary and thyme


let simmer 2-4 hours.. it will get thick


serve over rice..

you can make a big batch.. or a small batch..

and if you have friends who harvested a very "gamey" animal..
this is just a great way to serve it..

[flipflopgirl]

anyone have a good gumbo recipe??? i'd like to try making it...but i am sure i would have a hard time finding okra here!

[ragtopW]

anyone have a good gumbo recipe??? i'd like to try making it...but i am sure i would have a hard time finding okra here!

costco doesn't have the frozen??

[Frank4]

It was 47 here this morning....I am thinking a nice gumbo or Italian gravy would be good this weekend

[Fruitcake14]

Making this for the games this afternoon....


White Chicken Chili

1 tabelspoon vegetable oil (I use olive oil)
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15-ounce) cans white beans
1 cup shredded Monterey Jack cheese (or a little more if you want)

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken, and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

[ragtopW]

K it's simple to make..


flour mix.. ( hey you are the one eating)
Flour.. some pepper.. Garlic powder..celery salt...
some white pepper, chili powder.... hey I used Ranch dressing mix once..
(save the excess)
Brown some cubed meat.. (lamb is best.. Antelope,venison,elk,beef,turkey,
pork.... moose.... )
onions.. carrots green onions..
Can (BIG can) of stewed tomatoes (not optional) depending on how much meat.. maybe two

and I learned the hard way.. THIS is important.. no matter what meat you use.. Rosemary.. and Thyme..
don't know why.. just isn't near as good..

OK after the meat is brown
dump the tomatoes in a slow cooker..
and the onions,.. (ETC)
and about 1/2 cup of Burgandy..
let warm.. add meat..
let simmer.. 2 hours.. add the excess flour mix .
and the Rosemary and thyme


let simmer 2-4 hours.. it will get thick


serve over rice..

you can make a big batch.. or a small batch..

and if you have friends who harvested a very "gamey" animal..
this is just a great way to serve it..

[redwinemaker]

GRILLED CHICKEN-TORTILLA CHOWDER

1 large boneless skinless chicken breast
8-10 cloves garlic, crushed
1 med. onion, diced
1 med. red bell pepper, diced
1½ c frozen corn
2 quarts chicken broth. Homemade is best, canned ok
1 Bottle amber ale
1 15-oz. can black beans
1 15-oz. can stewed or crushed tomatoes
1 4-oz. can diced mild green chiles
1 ½ cups tortilla chips, crushed
1 cup shredded cheddar cheese
¼ cup chopped cilantro
1 cup 1% milk
1 tsp. lime juice
2 tsp. ground cumin
1 tsp. garlic salt
fresh ground pepper
light sour cream
Mexican hot sauce

1.Season chicken with ½ tsp. cumin, garlic salt and fresh ground pepper. Grill or broil (hot grill) until just done. Cool and chop ½”

2.In non-stick stockpot: Sauté garlic and onion with cooking spray until translucent. Add bell pepper and corn, cook 3 min more
3.Deglaze pot with beer, bring to a full boil

4.Add to pot: Broth, beans, tomatoes, chiles, 1½ tsp. cumin, lime juice and tortilla chips. Cover and simmer one hour, stir often.

5.Add chicken, cheese, milk and cilantro. Simmer 5-10 minutes more.

6.Serve with a dollop of sour cream and whole tortilla chips. Garnish with whole cilantro leaves. Add hot sauce to taste.

Notes: Yes, add the tortilla chips at the beginning; they cook down and thicken the soup. Use salt sparingly because the chips are salty.

Use 2 chicken breasts if you want it meatier. Fresh grilled corn in place of the frozen would be yummy. Black beans are the key to the flavor, don’t substitute.

Corey Sprott
Original Recipe 2004

[redwinemaker]

Redwinemaker’s Beef Stew

2 ½ lbs well trimmed Boneless Chuck cubed 1”
2T garlic salt
1tsp fresh black pepper
1tsp dried thyme leaves
2 tsp onion powder
½ tsp ground cayenne pepper
3T flour
3-4 T vegetable oil

1 med. onion chopped
3 carrots diced ½”
8 cloves chopped garlic (or more!)
2 ribs celery diced ½” X ¼”

2 cups rich red wine (Syrah/Zinfandel/Merlot)
4 cups beef stock (canned is fine)
6 med. potatoes diced ¾”
1 – 28 oz can diced tomatoes
1 t dried thyme leaves
2 bay leaves
2 T Worcestershire sauce
Salt and pepper

1 cup frozen peas (optional)
Chopped green onions

Trim and cut meat, dice vegetables.

Season meat with garlic salt, pepper, 1t thyme leaves, onion powder and cayenne. Toss with flour. Heat oil in stockpot and brown meat in small batches. Brown until meat is very brown. Drain oil from meat in colander or strainer and drain oil from pan leaving only 1 tablespoon oil. Reheat oil and add onions, carrots, garlic and celery. Cook 5-10 minutes, add cooked meat and cook till meat is reheated.

Add wine to de-glaze the pot, scrape pan well. Add beef stock, potatoes, tomatoes, thyme, bay leaf and Worcestershire sauce. Simmer on low 2 hours. Season with salt and pepper. (Note beef stock may be salty so be careful with the salt)

Add peas in last 5 minutes, serve and garnish with green onion.

Corey Sprott
Original Recipe

[redwinemaker]

Roasted Garlic Potato Soup



3 Heads Roasted Garlic
8 med. potatoes
2 qts. chicken stock
2 bottles Pale Ale
pinch dried thyme leaves
salt and pepper
Low-fat sour cream
chopped chives or green onion


Roast Garlic, peel. Open 1 beer, drink while cooking. Dice potatoes ½ inch.

Bring chicken stock and 1 bottle beer to a boil; add garlic, potatoes and thyme. Adjust seasoning. Boil potatoes till tender.

Cream in a blender ½ of the soup in batches, add back to soup. Adjust seasoning.

Garnish with a dollop of low-fat sour cream and chives.

Corey Sprott
Winter 2004 Original recipe

[Coconuts]

I make file gumbo, not okra, but here's as much of a recipe as I have (this makes enough to feed a tailgate and have about a gallon left over):

Make dark roux w/ equal parts oil and flour (I usually just use Wesson because it's easy)- about 3/4 cup of each
1 large onion (diced)
4 stalks celery (diced)
2 green peppers (diced)

1 head garlic, diced

1 jumbo (cafeteria sized) can of tomatoes

Chicken and lobster stock (I use Orrington Farms chicken and Better Than Bullion Lobster Base)
Tony Chachere's Original Creole seasoning mixed with Spice Hunter Salt-Free Creole- about 1:3 to taste, plus 4 Turkish bay leaves
1 baked chicken, pulled off the bone- Costco rotisserie is fine, but most others aren't- only use if it really tastes good!
3 pounds Andouille sausage

Large bag of shrimp- I think it's 3 pounds, but whatever the big bag is.

1. Add trinity to roux and sweat until onions are translucent.
2. Add garlic and cook until just done.
3. Add tomatoes and juice and lightly brown- most of the juice will evaporate.
4. Add stock, seasonings, and meats except shrimp. Bring to boil and let simmer for about an hour.
5. Add shrimp and cook for about 5 minutes- just long enough to cook the shrimp through.

Add file powder to the gumbo once it's in the bowl- if you boil file, it gets stringy.

Serve over rice.

[nycfeat]

Roasted Garlic Potato Soup



3 Heads Roasted Garlic
8 med. potatoes
2 qts. chicken stock
2 bottles Pale Ale
pinch dried thyme leaves
salt and pepper
Low-fat sour cream
chopped chives or green onion


Roast Garlic, peel. Open 1 beer, drink while cooking. Dice potatoes ½ inch.

Bring chicken stock and 1 bottle beer to a boil; add garlic, potatoes and thyme. Adjust seasoning. Boil potatoes till tender.

Cream in a blender ½ of the soup in batches, add back to soup. Adjust seasoning.

Garnish with a dollop of low-fat sour cream and chives.

Corey Sprott
Winter 2004 Original recipe

hmm....wonder if I can add more garlic.

[mommar]

My husband made Cincinnati Chili last night(served over noodles-kinda like spagetti but tastes like chili ). I'm not the cook, so I don't know the recipe. But it was good.

not a big fan of chili here..............but had/have a friend who lives in Cincy, she made it for us when she lived out here, and now my family LOVES, LOVES, LOVES Cincinnati Chili......mmmmmmmm...but we have no recipe for it, just those little packets you buy in the grocery store