Gunsmoke Chili

I got this recipe off the web years ago and it is my all-time favorite chili recipe. I make it every year for Halloween. It makes a big pot, so you may want to half the recipe unless you want leftovers to last a week. Also, if you make the full recipe be sure to have a big pot!

Gunsmoke Chili
4 lbs ground beef
4 green bell peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
4 celery ribs, chopped
4 onions, chopped
12 cloves garlic, minced
2/3 cup chili powder
2 T salt
2 T cumin
4 bay leaves
1/2 t crushed red pepper
2 - 14.5 oz cans diced tomatoes, drained
2 - 15 oz cans tomato sauce (or 4 - 8 oz cans)
2 - 14.5 oz cans beef broth
2 - 15.5 oz cans kidney beans, rinsed and drained
2 - 15.5 oz cans pinto beans, rinsed and drained

Saute' meat, bell peppers, jalapenos, onions, celery and garlic in a large pot or dutch oven. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and cook another 15 minutes. Remove bay leaves before serving.

Sausage and Bean Soup

1 t. oil (I use olive)
1/2 lb. turkey kielbasa sausage, cut into 1/2" cubes
1/3-1/2 c chopped onion
2 small carrots, chopped
1 stalk celery, chopped
4 c. chicken broth
15 oz. can pinto beans, drained and rinsed
10 oz. package frozen spinach, thawed and squeezed dry

Heat the oil in your soup pot. Add sausage and saute until lightly browned, about 3 minutes.
Add all remaining ingredients except spinach; bring to a boil.
Cover, reduce heat and simmer until veggies are tender, about 10 minutes.
Add spinach and continue to cook until heated through, about 2 minutes.

Creamy Tomato Soup

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
3 (14.5 oz) cans diced tomatoes (blended)
1 can tomato sauce
3 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
1 cup heavy whipping cream
3 T flour

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, tomato sauce, broth, Worcestershire sauce, salt, thyme, pepper, cream, flour and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Crockpot Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Heat oil in a heavy pan on the stove. Cut tortillas into strips, then fry until crisp. Let drain on a paper towel.To serve, sprinkle tortilla strips over soup.

Clam Chowder

2 T butter
1/2 c onion, chopped
1 c celery, chopped
1/4 c carrot, shredded
4 c peeled, diced potatoes
1 c water
3 6.5 oz. cans clams, minced or chopped
1 c clam juice
2 c whole milk
2 c half-n-half
4 T cornstarch
salt, to taste
pepper, to taste
Old Bay seasoning, to taste

Melt butter, add onion, celery and carrot. Saute until onion is transparent and celery is tender. Add potatoes and water. Bring to a boil, cover, reduce heat to simmer & cook for 15 minutes, or until potatoes are tender.
Drain juice from clams into potatoes, set clams aside. Add additional clam juice, 1 1/2 cups of the milk and the half-n-half. Bring back to a boil. Stir cornstarch into remaining 1/2 cup milk, add to pot. Stirring, bring chowder back to a boil. Reduce heat and simmer 1 minute. Add clams, slat & pepper and Old Bay to taste.

Broccoli & Cheese Soup

1/2 c butter
1 onion, finely chopped
16 oz. frozen baby broccoli florettes
4 - 14.5 oz. cans chicken broth
1 1/2 lb. Velveeta, cubed
2 c milk
1 t garlic powder
2/3 c cornstarch
1 c water
Salt & fresh ground pepper


In a soup pot, melt butter. Cook onions until soft. Add broccoli & chicken broth. Cook 10-15 min.
Reduce heat. Stir in Velveeta until melted. Mix in milk & garlic powder.
In a small bowl, mix together cornstarch & water. Turn up the heat on the soup & add the cornstarch mixture to the soup. As the soup boils (for about 5 minutes) it will thicken.
Add salt & ground pepper to taste.

Creamy White Chili

2 cups chicken broth (1 can plus a little water)
1/2 cup dry white wine
1 tsp lemon pepper
1 tsp cumin seed
1 1/2 lb boneless skinless chicken breasts (2 large)
1 tsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (16-oz) pkg frozen corn
2 (4-oz) cans diced green chilies
1/2 tsp ground cumin
1 tsp chili powder
2 to 3 T fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans great northern beans, rinsed and drained
1 cup whipping cream
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
2 cups shredded Monterey Jack cheese

In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro. Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese. Serves 8.

Vegetable Minestrone Soup

1 c. carrots, sliced
1/2 c. celery, coarsely chopped
1 medium onion, halved and sliced into thin wedges
1 clove minced garlic
2 - 14 oz. cans chicken broth
1 - 19 oz. can cannellini beans, rinsed & drained
1 - 15 oz. can kidney beans, rinsed & drained
1 - 14.5 oz can Italian-style stewed tomatoes, cut up
1/2 t salt
1/8 t pepper
1 c frozen chopped spinach
3/4 c uncooked short pasta

In a 3.5 - 4 quart slow cooker, combine all ingredients except spinach & pasta; mix well.
Cover, cook on low setting for 7-10 hours.
About 20 minutes before serving, stir thawed spinach and pasta into soup. Increase heat setting to high; cover & cook an additional 15-20 minutes or until pasta is tender.