Chili, soups and stews share your favorite from scratch.

[modern_pioneer]

This recipe makes 1.5 gallons you can add one more quart of canned tomatoes and 2 cups of water to make it 2 gallons, isn't as nice and chunky, thats the way I like it.

1 pound burger
1 pound deer meat
1/2 pound pork sausage
1 pound red softened kidney beans dark
2 pounds red softened kidney beans light
3 bell peppers
2 large onions
4 cloves garlic
1/2 cup chili powder
1 table spoon coco powder
2 tomatillos
1 green chili
1 quart of canned maters
salt/pepper to taste

In olive oil and a tablespoon of lard I brown the peppers, onions, garlic. Than I brown my meat, drain fat as I do with fried veggies. In a big pot put everything together add 2 cups of water. Simmer on low heat for two hours, adjust spices and serve with corn bread, rice crackers.

Whats your best chili/soup recipe?

 

[TanksHill]

Looks good MP. I usually make something similar except for the deer meat. When I really want to go all the way I pick up ground buffalo.

My dh saw me add the cocoa powder once and was in aww. Do you chop the tomatillo? And how about the beans, when you say "softened" do you mean cooked or just pre soaked?

I need to copy and paste this one.

gina

 

[miss_thenorth]

I make chicken noodle soup so often I am sick of it, but whenever we have chicken, which is alot, and I ask what kind of soup they want--it is 99% of the time chicken noodle please.

So, my best ever chicken noodle soup is
one boiled down carcass of chicken, (obvioulsy make stock from it)

Depending on how much liquid there is, I chop up equal parts onion, carrot, celery, meat plucked from the bones, and spaghetti noodles, broken up, add veggies to stock. When almost cooked, add noodles, and meat, and season to taste. you can adjust the amounts however you wish. my family likes it so thick and packed so there is not alot of broth.

It is so plain and so simple, but my family eats it up every time. I really wish they would want another kind of soup, I am so bored of it.

 

[Occamstazer]

I make my grandmom's vegetable soup all the time, it's one of my favorite things
I start with a big pot full of oxtails, garlic, salt and pepper. Once I've got my broth, I add cubes of stew meat that I've browned in a skillet. In goes a diced onion and a couple cans tomatoes. I cook this down until it looks appealing. Then I add whatever I want. Kidney beans, carrots, peas, corn, potato cubes, green or wax beans, little pasta.
Get creative
The key is the oxtail broth, you'll get the richest, yummiest soup ever!

 

[old fashioned]

I make chicken noodle soup so often I am sick of it, but whenever we have chicken, which is alot, and I ask what kind of soup they want--it is 99% of the time chicken noodle please.

So, my best ever chicken noodle soup is
one boiled down carcass of chicken, (obvioulsy make stock from it)

Depending on how much liquid there is, I chop up equal parts onion, carrot, celery, meat plucked from the bones, and spaghetti noodles, broken up, add veggies to stock. When almost cooked, add noodles, and meat, and season to taste. you can adjust the amounts however you wish. my family likes it so thick and packed so there is not alot of broth.

It is so plain and so simple, but my family eats it up every time. I really wish they would want another kind of soup, I am so bored of it.

Maybe jazz it up a bit by mixing in some cream of chicken soup and top with dumplings.

Another good one is beef barley soup....beef stock, onions, garlic, barley, maybe with some celery and carrot diced up too. I love this, but the only one at this house so I don't get it often.

As for stew-hubby insists on chunks of beef, potatoes, carrots, onions-nothing else. This is a good way to use leftover pot roast, said veggies and gravy....just cut it all up and mix together.

Chili-still working on that one....I've made it before a few times and each time is good, but I keep trying to get that Nalley's taste.

 

[modern_pioneer]

Looks good MP. I usually make something similar except for the deer meat. When I really want to go all the way I pick up ground buffalo.

My dh saw me add the cocoa powder once and was in aww. Do you chop the tomatillo? And how about the beans, when you say "softened" do you mean cooked or just pre soaked?

I need to copy and paste this one.

gina

I let mine soak over night, the beans, and than add them to the pot to cook for two more hours. Yes, I do chop the tomatillo up and if you like more add as many as you like, DD has a sensitive mouth so I had to watch it. I dated a Mexican girl when I was stationed at NORAD, her mom is the one that told me adding coco to chili was the correct way to make it in her region, that is if you could afford it. She also said to let it set over night after you cook it, re-heat it the next day to eat, something to do with the flavor of the spices.

I supposed chili recipes are like BBQ recipes, however this recipe is great, and if you don't have deer meat add some other meat. Or maybe add some coco powder to see what your chili taste like. Glad to know we aren't the only people who put coco in our chili

 

[tamlynn]

I have a chili that my family likes. I call it Garden Chili because I dump so many veggies in it. I don't measure well, sorry.

3/4 to 1lb ground beef
about 1 tsp minced garlic
2-3 stalks chopped celery
cook together until meat is browned, then add:
some chopped bell peppers
about 1 cup grated zucchini
1 quart home canned tomatoes not drained
2 cans beans, drained -I like kidney and black
one cup-ish tomato sauce
chopped basil
about 3 tsp chili powder
about 1 tsp cumin
salt
pepper

bring to boil and let simmer until the cornbread is ready! Oh, and like modern_pioneer's recipe, it is better the second day.

 

[big brown horse]

I have a chili that my family likes. I call it Garden Chili because I dump so many veggies in it. I don't measure well, sorry.

3/4 to 1lb ground beef
about 1 tsp minced garlic
2-3 stalks chopped celery
cook together until meat is browned, then add:
some chopped bell peppers
about 1 cup grated zucchini
1 quart home canned tomatoes not drained
2 cans beans, drained -I like kidney and black
one cup-ish tomato sauce
chopped basil
about 3 tsp chili powder
about 1 tsp cumin
salt
pepper

bring to boil and let simmer until the cornbread is ready! Oh, and like modern_pioneer's recipe, it is better the second day.

That is the way my mom taught me to make chili!! (Minus the meat) Top with a bit of cheddar and sour cream. Fellow Texans scowled and said it wasn't chili, it was "yankee chili". They weren't impressed. I like "garden chili" better!

I think it is a fabulous way to add more veggies that the kiddos will enjoy eating. When I have typical chili, I cant stop thinking of the wasted opportunities to add more veggies. (As a grown up, I add the ground beef.)

 

[Henrietta23]

I made beef stew tonigh. Used some ideas from other stews I've made but didn't really follow a recipe. Here it is, loosely:
2.5 lb chuck roast
large yellow onion sliced
garlic
chicken broth
red wine vinegar
green olives (5 large)
dash of Worcestershire sauce
chunks of carrot
salt
pepper

cut the roast into fairly large pieces
brown meat in Dutch oven in small batches with oil of choice
remove meat from pot
brown onions and garlic in meat juices
deglaze with a little red wine or red wine vinegar
add meat and onions back to pot
cover with chicken broth
add carrots and olives, Worcestershire sauce, salt and pepper
simmer for at least 2.5 hours
I made dumplings from the recipe in Joy of Cooking
no left overs for lunch tomorrow

 

[noobiechickenlady]

This is my favorite soup. My cousin worked at the garden where the olives are and taught me how to make it. This is my from scratch version.

1 lb sausage (I prefer a hot sausage over a sweet)
several strips of bacon, cooked & crumbled
1 medium tater, chopped
1 medium onion, chopped
1 bunch kale, chopped with spines removed
1 quart of chicken, turkey or veggie broth
1 quart water
Crushed red pepper, salt, pepper & minced/pressed garlic to taste (start with a smaller amount, as you can adjust them when it's almost done)
1 cup heavy cream or your favorite equiv.

Cook sausage & onion in your soup pot until the sausage is browned & the onion is transluscent.
Pour broth into pot & scrape bottom well to get the goodie bits.
Add potatoes & spices & cook over medium until taters are almost done to your liking.

Turn heat down, add the kale & adjust the spices.
Simmer until the kale is bright green & tender, turn off the heat & add the cream & bacon.
Serve with a rustic, crusty bread.