Category Archives: Soups

Simple Tailgating Chili

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chili Submitted by elfdog21

Ingredients

2-2½lbs ground beef ¾-1lb jumbo elbow macaroni
5 cans (15.5 oz. size) Brook’s Hot Chili Beans 2 cans (29 oz. size) Tomato Sauce
3 pkgs Hot Chili Seasoning Mix 1 large pkg shredded cheese (any kind)
1 pkg oyster crackers cayenne Pepper (optional)
Frank’s Red Hot Sauce (optional)

Directions

  1. Brown the beef & drain. Cook the macaroni as according to the package. 
  2. Combine & mix up the tomato sauce, beef, macaroni, Chili Beans, & seasoning mix in crock pot or in a pot on stove on medium to medium-high heat. 
  3. Stir occasionally. To spice it up even more add a few tbsp of cayenne pepper during cooking. Will take around 20-30 minutes.
  4. When warm set crock pot to low to keep warm. Have the crackers, shredded cheese, & Frank’s hot sauce (for those brave souls) out so people can top their chili.

Chicken Chili

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Submitted by T.B. Player

Ingredients

2½ lbs boneless chicken breast 1 lb bag frozen corn
3 large cans black beans (Goya recommended) 1 large can hominy (white corn)
2 small cans tomato paste 1 large can stewed tomatoes
3 whole limes 2 large red onions
1 large white onions 2 large green peppers
1 large red pepper 1 large yellow pepper
1 large orange pepper

Other Prep

chili powder cinnamon cumin
crushed red pepper black pepper onion powder
garlic powder olive oil corn starch
minced garlic in water 6 oz Jack Daniels 2 oz Jose Cuervo
8 oz orange juice brown sugar
Key West lime juice 2 sticks unsalted butter Yucatan Sunshine Habanero Pepper Sauce

The Day Before

  1. Take the all of the colored peppers & chop them into ½ inch cubes. Pop them in a covered container with a capful (about 2 oz.) of Olive Oil, 4 oz. of Orange Juice, 2 Heaping tablespoons of Minced Garlic, a dash of Cumin, the Jose Cuervo, a little black pepper, & a few drops of the Pepper Sauce (NOTE: This stuff is LEATHAL…1-3 drops is enough to produce a mild warmth, if you like hotter go a little more, but no more than about 10. You’ll be adding some more later, so if you really don’t want it too spicy this is a good time to think “less is more”). Shake until coated & then let sit overnight.
  2. Dice ¼ of the white onion, & then wrap & put aside the rest of it. In an oiled frying pan, sauté the onion until lightly brown, & then set aside. Do not drain it off.
  3. In a saucepan, melt ¼ stick of butter. When it is liquid, add in a dash of Garlic Powder, a dash of Onion Powder, a dash of Cinnamon, a small tbsp of Minced Garlic, & 4 oz. of Jack Daniels. Bring to a boil, & then add ½ c. of Brown Sugar to the mix, & stir rapidly. As the sugar dissolves, the mixture should begin to thicken considerably, but you my need to sift in some corn starch to get it to thicken up to a syrup-like consistency. Once it thickens, add in the diced onion with the oil, & stir rapidly. Pour the mixture into a container, cover & refrigerate.

The Morning Of

  1. Thoroughly wash & dry the chicken, cut it into bite size pieces, then place it in a container with the remaining 2 oz. of Jack Daniels, the other 4 oz. of Orange Juice, 2 heaping tbsp of Garlic, 2 oz. of Nellie & Joe’s Lime Juice, a dash of Black Pepper, & 2-3 drops of the Habanero pepper sauce. Slice one of the limes into ¼ inch thick slices, squeeze them into the mixture & then drop them in the container. Seal it. Shake well & let sit in the fridge for the next few hours.

The Time Is Now

  1. Open all of the canned vegetables. Drain everything except one can of black beans, & add them to a large stew pot. Mix the tomato paste with a few drops of the Habanero Pepper sauce, some crushed red pepper, some black pepper, a dash of cumin & some onion powder, & then stir it into the beans. Bring them to a low simmer, & stir occasionally.
  2. Take a large skillet, & wipe the bottom with an olive oiled paper towel, Bring the pan to a medium high heat & then add in the Frozen Corn (This will crackle, be careful). Cut the second lime into strips, & then add it to the pan as the corn sizzles. While the corn is frying, stir in 2 oz. of lime juice & some cinnamon, coating the corn thoroughly. If the corn sticks, add oil sparingly.
  3. Dice the remaining white onion, & add it to the corn, stirring rapidly until the onion beings to soften, pick out the lime slices & toss them, then add the mixture to the saucepot, & stir.
  4. Melt the remaining butter in a small sauce pan, & bring it to a low simmer with a tbsp of Garlic. Cut the Red Onions into quarters, along with a lime & then boil them in the butter until they become flaky & begin to separate. Drain off the butter into a separate container, toss out the lime & then add the onions to the beans & corn.
  5. Take the refrigerated pepper mixture & pour it into the saucepan, bringing it to a low simmer for 2-3 minutes, & then add the entire mixture into the pot.
  6. Pour a small amount of the butter that you drained from the onions, into the bottom of the frying pan & bring it to a sizzle. Drain the chicken off, & mix the chicken liquid with the remaining butter & set it aside. Blend the Jack Daniels sauce in with the chilled chicken, rolling it in the syrup so that it coats thoroughly. Add the chicken in small amounts to the butter, & once it is cooked add it to the vegetable mixture. As the chicken absorbs the butter, add more of the butter/marinade mixture to keep the pan moist (not soggy) while the chicken sears.
  7. Bring the chili mixture to a high simmer for 15 to 20 minutes, & then serve. Garnish with Cheddar cheese & sour cream to taste.

Easy Chili Con Carne

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Submitted by NJMom

Ingredients

1lb ground meat – your choice 1 large yellow onion
2 cloves garlic 1 can Campbell’s Tomato Soup
2 cans Del Monte Diced tomato with green chilies 2 cans Dark Red kidney beans, drained
½ c. red wine 2 tsp oil
2-3 tsp Chili powder 1 tbsp flour

Directions

  1. Brown chopped meat with onions & Garlic – drain fat.
  2. Mix flour & chili powder add 2 – 3 tbsp water to make a thick past.
  3. Add cans of soup, tomatoes & beans to meat.
  4. Add chili powder paste.
  5. Mix well. Bring to a boil – then simmer for at least 45 min. Great in a crock pot & simmer over night.
  6. Double the recipe & freeze the leftovers.
  7. Feel free to mix up the type of beans, I also add veggies like broccoli, carrots, cauliflower, etc in.

Cheese Soup

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Submitted by Carli

Ingredients

2 c. water ½ c. diced carrots
¼ c. chopped onion ¼ tsp pepper
2 c. diced potatoes ½ c. diced celery
1 tsp salt 1 c. chopped ham

White Sauce

¼ c. butter 2 c. milk
¼ c. flour 2 c. grated cheddar cheese

Directions

  1. Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. 
  2. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. 
  3. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. 
  4. Add white sauce & ham to vegetables that have not been drained & heat through.

Crawfish Etouffee

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Submitted by Ali

Ingredients

1 small white onion, finely chopped 1 stick butter
1 lbs. crawfish tails (frozen with juice) 1 can Campbell’s Cream of Shrimp Soup
2 c. cooked rice (Cream of Mushroom can be substituted)
Cajun seasoning to taste

Directions

  1. Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning. 
  2. Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.

Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.