Chowders, Chilies, Soups...
 

Sweet Potato Corn Chowder

3 oz. slab bacon
1 small onion, chopped
½ cup chopped red pepper
½ cup chopped leek
1 tsp. fresh or ½ tsp. dried marjoram leaves
½ tsp. salt
½ tsp. black pepper
2 med. sweet potatoes-peeled/cut into ½ inch chunks
1 cup whole kernel corn
1 14.5 oz. can chicken broth
3 cups water
2 tsp. cornstarch
½ cup heavy cream
Fresh thyme sprigs

1. Saute bacon in 4 quart saucepan. Remove bacon with
Slotted spoon.
2. Add red pepper, onion, leek, thyme, marjoram, salt and pepper
To bacon oil. Saute ten minutes.
3. Add sweet potatoes, corn, chicken broth, and 2 ½ cups water to
Mixture in pan. Mix cornstarch into remaining ½ cup water, stir into
Soup mixture. Heat soup to boiling, stir consistently until thickened.
4. Reduce heat to low, stir in cream and bacon. Heat until just bubbles
Start to form. Garnish with fresh thyme, if desired.

My Red Chili
Submitted By: Stanky76

Great for Cold Mornings, Afternoons, and Nights

Water
1/3 Cup Chili Powder (I use Chugwater)
1tbsp Black Pepper
1 1/2 tbsp Cumin
2 Cans Stewed Tomatoes
1 Medium to Large Onion chopped
3 Cans of Bean (Your choice of beans - Kidneys are always a staple in my book)

Meat and other ingredient options
Gotta have meat!!!
2lbs Ground Buffalo, Beef, Pork, or Ostrich (Buffalo and Ostrich are AWESOME)

1 to 2 Fresh Jalapeno (Roasted, and skinned then chopped)
1 Can Beer
Minced Garlic (to taste)

Heat levels:
(Substitute the Jalapeno)
Atomic - Habanera
Fire - Serrano

Cooking:

Roast Jalapeno over flame or nearly touching the electric burner or under the broiler in the oven. When completely charred let the chili cool. Peel skin, cut stem, and dice.

Brown meat and drain excess grease.

Mix Onions, tomatoes, all spices, peppers, and fill with water. Boil for 30 minutes to an hour (or longer if the beer ratio is set for 2 ingested every 20 minutes). Lower temp and simmer to combine all flavors.

That's it - easy and simple, but tastes great!

Green Chili Recipe
 

10 Whole Hatch Green Chilis
1 Large Can Diced Tomatoes
1 lb Pork Tenderloin (Cubed)
3 Cups Water
Minced Garlic (To Taste)
Kosher Salt (To Taste)
Garlic Powder (on Chilis)
1 Med to Large Onion

Roast Chilis, Cool and Peel. Coat in Garlic Powder and Kosher Salt.

Place Cubed Pork in the bottom of a Stew Pot and brown throughly

Add in Chopped Chili, Tomatoes (with juice), Minced Garlic, Chopped Onion, and Water. Cook on med-low for about 1 hour stirring occasionally to keep from burning.

Take out some of the chili without meat and cool in a small bowl. Add cold water, and 1 1/2 Tablespoons white or wheat flour creating a cold thicking Rue. Mix flour in slowly to prevent clumping.

Add mixture to pot and cook for an additional 30 minutes.

Hope ya'll like it. This has been my family chili recipe since I can remember.

Zuchinni Garden Chowder

This soup is great. My kids are meat and potatoes types and all threatened to eat elsewhere when I first presented this. Once they tried it they beg me to make it occassionally. I'll be making it Christmas Eve.

3 medium zuchinni's, chopped into bite size pieces
1 medium onion, chopped
chopped fresh parsley
1 tsp basil
1/3 C butter
1/3 C flour
1 tsp salt
1/4 tsp pepper or to taste
3 C water
1 tsp lemon juice
3 chicken bouillon cubes
1 12 oz can evaporated milk
1 8 oz can diced tomatoes
10-14 oz. bag of frozen corn
1/4 to 1/3 C of parmesan cheese
2 C or less of cheese. I use sharp so I use a little less.

Saute zuchinni and onions in butter. Add basil and parsley and simmer until zuchinni's are semi soft. Mix in flour, salt and pepper. Slowly add 3 C water, lemon juice, chicken bouillon and bring to low boil for about 2 minutes. Add evaporated milk, diced tomatoes and corn. Heat until corn is cooked through. Remove from heat and add cheeses.

I do a turkey chili with the Thanksgiving leftovers. Every year, after T-Day, we do this for the football games, unless the Pats play on Thanksgiving, which pisses me off beyond belief.

Pretty simple, but time consuming to say the least:

2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat (you can use more if you desire)

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. (Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.)

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Makes about 12 cups. Serves 8.

Championship Chili - This recipe has won state local and national champoinships (no kidding)
Gray 2 pounds of chili grind. In Crisco <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
Add:

1 14-1/2 oz. Can – Beef Broth<o:p></o:p>
½ can Chicken Broth
1 8-oz. Can – Tomato Sauce
1 Tsp – Better than Bouillon - Beef
1 Tsp – Better than Bouillon - Chicken <o:p></o:p>
1 Hot Hatch <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:country-region w:st="on"><st1:place w:st="on">Chile</st1:place></st1:country-region> – Roasted, Peeled, Seeded, and Minced
Float 1 Jalapeno Pepper<o:p></o:p>
Float 2 Serrano Pepper<o:p></o:p>
Float 1 Boneless pork chop<o:p></o:p>
Float 1 Chorizo meatball wrapped in cheesecloth<o:p></o:p>

Bring to a boil and add:

2 tsp. – Onion Powder
1 tsp. – Garlic Powder
1 Tbls.- Light Chili Powder
2 Tbls. - Texas Red Chili Powder
¼ tsp. - Black Pepper <o:p></o:p>
¼ tsp – Kosher Salt
1 packet - Sazon Goya

Cut back heat and simmer for about an hour, then add:

½ can Chicken Broth<o:p></o:p>
½ tsp. – Oregano
½ tsp. – Onion Powder
½ tsp. – Garlic Powder
2 Tbls. – Light Chili Powder
1 Tbls. - Gebhardt’s Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
1 packet – Sazon Goya

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:

1 Tbls. – Ground Cumin <o:p></o:p>
¼ tsp – Kosher Salt – if needed<o:p></o:p>
¼ tsp. – <st1:City w:st="on"><st1:place w:st="on">Cayenne</st1:place></st1:City> Pepper
1 packet – Sazon Goya

If too thick thin with bottled water.<o:p></o:p>
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed<o:p></o:p>

The World's best damn Green Chili
Make ahead of time - bring to the game - I like it best the next day in Green Chili Omlettes - or over Burritos - Hell I like it on almost anything - truly this is the gift of the gods.

Ingredients:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
<o:p></o:p>
3 pounds pork (loin preferred) Cubed ½ Trimmed of all fat and connecting tissue
1 Large (28oz) Bueno Mild Green Chilies (Frozen)<o:p></o:p>
1 Small (13oz) Bueno Extra Hot Green Chilies (Frozen)<o:p></o:p>
¼ Fresh Bell Pepper, seeded & finely chopped<o:p></o:p>
6 medium Mexican Green Onions (white part only), finely chopped
5 medium Tomatillos, Finely Chopped<o:p></o:p>
7 Serrano Peppers, seeded & minced<o:p></o:p>
1 tsp powdered Oregano<o:p></o:p>
2 Bay Leaves
2 tbsp Cumin<o:p></o:p>
8 cloves Fresh Garlic, pressed finely chopped<o:p></o:p>
2 Jars Hatch Creamy Green <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:country-region w:st="on"><st1:place w:st="on">Chile</st1:place></st1:country-region> Cooking Sauce
2 cans (14.5oz) of chicken broth<o:p></o:p>
¼ cup Fresh Cilantro<o:p></o:p>
3 tsp of Kosher Salt<o:p></o:p>
1 ½ tsp Jalapeño Powder<o:p></o:p>
2 tbsp Knorr (Mexican) Chicken Granules <o:p></o:p>
1 tsp Fresh lime juice<o:p></o:p>
3-4 Tbsp. Corn Starch (will depend on altitude)<o:p></o:p>
<o:p></o:p>
Instructions:<o:p></o:p>
<o:p></o:p>

[FONT='Times New Roman','serif']Place the pork in the pressure cooker. Add 1tsp salt, Oregano, Bay Leaves, 1 Tbs. Cumin with enough C[/FONT][FONT='Times New Roman','serif']hicken Broth to cover. Mix well then Seal cooker and cook at 10 pounds pressure for 12 minutes. Bring down quick method.<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']In Dutch oven – Sauté Onions & Garlic – Do Not Brown. Add contents from pressure cooker.<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']Meat will have a tendency to clump together, break apart.<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']<o:p> </o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']Add all other ingredients except ½ of the Hot Peppers, the Cilantro, Lime Juice, Jalapeño Powder, Chicken Granules and 1 teaspoon of salt. Simmer on Low for 1 ¼ hours.<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']<o:p> </o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']Add 1 Tsp Jalapeño Powder, 1 Tbs. Chicken Granules Simmer 15 min<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']<o:p> </o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']Remove bay leaves, add ½ Tsp. Jalapeño Powder, Rest of hot green chilies, chopped cilantro and Lime Juice[/FONT][FONT='Times New Roman','serif'] Thicken with Corn Starch and Water Simmer 25 Min.<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']<o:p> </o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']Add 1 Tbs. [/FONT][FONT='Times New Roman','serif']Chicken Granules simmer 5 Min<o:p></o:p>[/FONT]</PRE>
[FONT='Times New Roman','serif']<o:p> </o:p>[/FONT]</PRE>Adjust, making sure its thick enough. Must be HOT! and salty.

Sorry, mine is Top Secret! You can come and taste it, but unless my dog "spills the beans" ya ain't gettin' the recipe!


PS: I may make a cauldron of my Green Chili Sunday. If I do I'll bring a "batch" down to Mecks for "tasting". I just don't know yet if I feel up to "Slaving over the hot stove" for 3hrs to make a batch! Maybe I can start while waiting in line for the lot to open!