Some dishes vary from family to family. Two dishes that we noticed differ are potato soup and chili. Here are recipes from the kitchens of our very own admins:
Kellie's Chili for the Picky Eater
1 Lb hamburger
2 Tbsp chili powder
Can of tomato juice
Brown hamburger
Add hamburger, can of tomato juice, and chili powder
Heat to a boil
Let simmer for approximately 20 mins
We serve ours over spaghetti and then eat it after its been refrigerated and reheated by itself! Day old chili is the BEST!! And I am not one for leftovers :)
2 Tbsp chili powder
Can of tomato juice
Brown hamburger
Add hamburger, can of tomato juice, and chili powder
Heat to a boil
Let simmer for approximately 20 mins
We serve ours over spaghetti and then eat it after its been refrigerated and reheated by itself! Day old chili is the BEST!! And I am not one for leftovers :)
Kate's Chili
1 lb of stew meat
1 medium yellow onion
1 poblano chili
1/2 head of garlic
1 can of dark beer
1 can of diced tomatoes
3 tbsp. of tomato paste
1 can of crushed tomatoes
1 cube of beef bouillon
1 cup of water
1 can of kidney beans
3 tbsp of ketchup
2 tsp. of dry mustard
1 tbsp. of turmeric
4 tbs. of chili powder
2 bay leaves
2 tbsp. olive oil
salt and pepper
1. Cut a head of garlic in half. Coat the garlic and poblano in olive oil and salt and pepper. Wrap both in aluminum foil and bake at 400 degrees for 15 minutes or until roasted.
2. Brown stew meat in pot. Dice up onion and add. Cook until translucent.
3.Peel the skin and seed the chili, dice, and add to the pot as well.
4. Squeeze out the roasted garlic from the head into the pot.
5. Add one can of beer while scrapping the bits of meat from the bottom of the pot. At this time, add the remainder of the ingredients.
6.Cook for 3 hours on low heat. Be sure to remove the bay leaves from the chili before serving.
1 medium yellow onion
1 poblano chili
1/2 head of garlic
1 can of dark beer
1 can of diced tomatoes
3 tbsp. of tomato paste
1 can of crushed tomatoes
1 cube of beef bouillon
1 cup of water
1 can of kidney beans
3 tbsp of ketchup
2 tsp. of dry mustard
1 tbsp. of turmeric
4 tbs. of chili powder
2 bay leaves
2 tbsp. olive oil
salt and pepper
1. Cut a head of garlic in half. Coat the garlic and poblano in olive oil and salt and pepper. Wrap both in aluminum foil and bake at 400 degrees for 15 minutes or until roasted.
2. Brown stew meat in pot. Dice up onion and add. Cook until translucent.
3.Peel the skin and seed the chili, dice, and add to the pot as well.
4. Squeeze out the roasted garlic from the head into the pot.
5. Add one can of beer while scrapping the bits of meat from the bottom of the pot. At this time, add the remainder of the ingredients.
6.Cook for 3 hours on low heat. Be sure to remove the bay leaves from the chili before serving.
Kristy's Potato Soup
6 slices of bacon, cut into
1-inch pieces
3 pounds (about 5 large) russet potatoes
3 1/2 tsp salt
1 cup sour cream
1 stick butter
2 2/3 cups milk
1/2 tsp pepper
3/4 cup shredded cheese
Cook bacon until crisp. Set aside.
Peel, rinse, and cut potatoes into thirds
Boil potatoes until soft with 2 tsp salt
Drain and return to pot
Mash, add sour cream and butter and stir until melted
Add milk, pepper, and salt and bring soup to a simmer
Garnish with cheese and bacon
3 pounds (about 5 large) russet potatoes
3 1/2 tsp salt
1 cup sour cream
1 stick butter
2 2/3 cups milk
1/2 tsp pepper
3/4 cup shredded cheese
Cook bacon until crisp. Set aside.
Peel, rinse, and cut potatoes into thirds
Boil potatoes until soft with 2 tsp salt
Drain and return to pot
Mash, add sour cream and butter and stir until melted
Add milk, pepper, and salt and bring soup to a simmer
Garnish with cheese and bacon
Kellie's Potato Soup for the Picky Eater
3 lbs of potatoes
Can of half and half
Stick of butter
Tbsp of pepper (heaping)
Tbsp of salt (heaping)
Half an onion (optional!)
2 Cups of Water
Peel potatoes and cut into bite sized chunks
Boil until potatoes can easily be pierced with fork
Drain potatoes
Add can of half and half (can substitute with milk if you'd prefer), water, salt, pepper, onions, and stick of butter.
Heat to a boil
Let simmer till onions are completely cooked and butter is melted
Serve!
Can of half and half
Stick of butter
Tbsp of pepper (heaping)
Tbsp of salt (heaping)
Half an onion (optional!)
2 Cups of Water
Peel potatoes and cut into bite sized chunks
Boil until potatoes can easily be pierced with fork
Drain potatoes
Add can of half and half (can substitute with milk if you'd prefer), water, salt, pepper, onions, and stick of butter.
Heat to a boil
Let simmer till onions are completely cooked and butter is melted
Serve!
We hope enjoy our our variations of these two classic soups! Bon appétit!
~ The Mommy's Place Admins
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