Wintertime Chili (spicy)

found this recipe online the other day (and promptly modified the heck out of it to suit my taste). It’s now on the very top of my favorite chili recipe list.
The thing that attracted me to this recipe was the use of the 1 pound of bacon, which I’d never thought about using in Chili, but it makes for a fantastic smoky flavor.

NOTICE: Made a batch for work and it fed about 15 people. Just beware that the recipe itself will completely fill a 6 quart crock pot to the rim, so unless you’re feeding a lot of people, not watching your diet, or you’re into canning, you’re making a LOT of chili.

The other thing to note is that I’m calling for one full ounce of Cayenne Pepper.  That, along with the rest, sounds like a LOT of spice, and it definitely adds a bite to the pot, but remember that it’s all relative.  You’re making a LOT of chili, so if you wimp out, you end up with meat sauce, not chili.

If you’re worried, or a little more sensitive than I, just put in half of the spices, wait a few hours try it, and keep adding as you think is necessary to suit your tastes.

Ingredients

• 1 lb smoked bacon, cut up in small chunks and browned
• 4 lbs ground beef
• 2 (15 ounce) cans, light kidney beans
• 2 (15 ounce) cans, dark kidney beans
• 1 (28 ounce) can crushed tomatoes
• 12 ounces tomato paste
• 2 sweet yellow (or Vidalia) onions, finely chopped
• 2 ounces chili powder
• 1 ounce cayenne pepper (dry powder)
• 1 (15 ounce) can, Rotel’s Chilis and Tomatoes
• 2 (15 ounce) cans beef broth
• 3 garlic cloves, minced
• 2 tablespoon ground cumin
• 1 tablespoon oregano
• 1 1/2 tablespoons paprika

Directions

1. Brown bacon and add to crockpot.
2. Brown ground beef in bacon drippings. Once browned, separate beef from drippings, but don’t drain completely.
3. Add beef, beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne pepper, Rotel’s and beef broth in the crockpot.
4. Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.

 

What the….?

I guess I’m not paying attention like I should.  Every recipe I’ve posted since 2008 has magically disappeared.

As such, this blog will go self-hosted once I find a good domain name.

Poblano Corn Chowder

INGREDIENTS

• 1/2 cup chopped onion
• 3 stalks celery, chopped
• 2 tablespoons margarine
• 1 fresh poblano chile pepper, seeded and diced
• 1 quart half and half
• 1 quart whole milk
• 1/3 cup white sugar
• 1 teaspoon ground black pepper
• 1/2 cup margarine
• 1/2 cup all-purpose flour
• 2 (15 ounce) can cream-style corn
• 2 (15 ounce) can whole kernel corn, drained
• salt to taste
• white sugar to taste

Can add chicken or shrinp if desired

DIRECTIONS
In a blender or food processor, puree the onion, celery and poblano pepper.

Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, and sugar. Stirring often, bring to a gentle boil.

Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened. Mix cream-style corn and whole kernel corn into the large saucepan mixture.

Season with salt and sugar.

Baked Potato Soup

Ingredients:

• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk
• 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
• 4 green onions, thinly sliced
• 10 to 12 strips bacon, cooked, drained, and crumbled
• 1 1/4 cups shredded mild cheddar cheese
• 1 cup (8 ounces) sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Preparation:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

Disgustingly Easy Stuffed Pork Chops

From the kitchen of: Carol in the Carolinas

• Pork Chops, extra thick (1 1/2 inches). One per guest
• Stove Top Stuffing
• Butter
• Water
• A Pan and a Bowl

Split chops down the middle creating a pocket. Preheat Oven to 375. Prepare Stuffing in a bowl with hot water per directions on box increasing water by 1/4 a cup. Foil line Pan and spray with Pam or grease with butter. Lay Pork Chops in and stuff with stuffing with a good size mound overflowing. Bake uncovered for 30-40 min until pork is done and outside edge of stuffing good and brown/crispy. Serve. Inside will be juicy and flavored! Looks fancy but they’ll never know how easy!