The Best Chili on Earth

Megan Porta

The BEST chili your lips will ever taste. I promise. 

Contributed by Megan Porta from pipandebby.com.

Published Feb 15, 2012

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

White Chicken Chili

White Chicken Chili
Photo and Recipe from Our Best Bites

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken brothCondiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything 

Makes about 8 cups of soup.

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup
{From RecipeSwagger}


2 whole large Cloves Of Garlic Minced
2 Tbl Olive Oil
2 10 3/4 oz Cans of Condensed Tomato Soup
1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2 cups Half-and-half
2 cups Chicken Stock or Vegetable Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
1/2 cup Shredded Parmesan Cheese, for garnish 


Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Chicken Enchilada Soup

Well, it superbowl Sunday! And somehow for the third year in a row I've been told we're throwing a superbowl party and we all know that means I'll be slaving away in the kitchen while everyone else enjoys the game. This is one of many things I've made for today. Super simple and I love that it cooks itself in the crockpot. :)

Chicken Enchilada Soup (Crock Pot)

Time: 10 min. hands on + 4 or 8 hours crock pot cooking

Yield: 8 servings

Recipe from Jaime Cooks it up

1 (14.5 ounce) can Mexican Style Stewed Tomatoes

2 (15 ounce) cans black beans

2 (15 ounce) cans corn

1/2 C onion, chopped

1/2 C red or green pepper, chopped

2 chicken breasts (I used frozen)

1 (10 ounce) can enchilada sauce

1 (10 ounce) can cream of chicken soup

2 1/2 C milk

4 chicken bullion cubes (or 4 t bullion granules)

1/2 t lime juice (can be bottled)

1/3 C sour cream

2 T butter

Toppings:

Tortilla Chips

cheddar cheese

cilantro

avocado

1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...

2. Drain and rinse the black beans and add them to the pot.

3. Drain the corn and add them as well.

4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.

5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.

6. Whisk it all together until nice and smooth.

7. Place 2-3 chicken breasts over the vegetables in your crock pot.

8. Pour the sauce over the top of the chicken.

9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.

10. Remove the chicken and place it on a plate. Shred it with a fork.

11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.

12. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.

Enjoy!

Loaded Baked Potato Soup

Yummy! I absolutely loved this and it's actually pretty easy to make. Enjoy!

Loaded Baked Potato Soup
Photo & Recipe from Mel's Kitchen

*Serves 4-6

INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Crock Pot Chicken Enchilada Soup

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

This post and picture are property of www.realmomkitchen.com

Creamy Tortellini Soup

ingredients

• 1
  1.8-ounce envelope white sauce mix
• 4
  cups water
• 1
  14-ounce can vegetable broth
• 1-1/2
  cups sliced fresh mushrooms
• 1/2
  cup chopped onion
• 3
  cloves garlic, minced
• 1/2
  teaspoon dried basil, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon dried oregano, crushed
• 1/8
  teaspoon cayenne pepper
• 1
  7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1
  12-ounce can evaporated milk
• 6
  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

directions

1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

nutrition facts

• Calories450
• Total Fat (g)18
• Saturated Fat (g)7,
• Cholesterol (mg)34,
• Sodium (mg)1710,
• Carbohydrate (g)53,
• Fiber (g)2,
• Protein (g)22,
• Percent Daily Values are based on a 2,000 calorie diet