Wiley Family Chili

Ingredients:
· 1 pound Italian sausage (casings removed), cooked and crumbled)
· 1 pound ground round, cooked and crumbled
· 1 tablespoon olive oil
· 2 medium onions, peeled and diced
· 2 cups fresh sliced mushrooms
· 3 (15 ounce) cans chili beans
· 2 (15 ounce) cans tomato sauce
· 2 (15 ounce) cans diced tomatoes
· 2 tablespoons chili powder
· 2 tablespoons brown sugar
· 1 teaspoon dried oregano
· 1 teaspoon salt
· 1 teaspoon pepper
· Garnish: shredded cheese, corn chips, sour cream, hot sauce

Directions:
1. Place sausage and beef in a large slow cooker.
2. Drizzle olive oil in a large skillet. Add onion and mushrooms. Cook until soft and add to slow cooker.
3. Add remaining ingredients to slow cooker and stir well. Cover and cook on low 4 to 6 hours.
4. Serve with desired toppings.

Shrimp and Sausage Gumbo

Ingredients:
1/2 cup all-purpose flour
1 pound Andouille sausage, sliced
1 (14.5-oz.) can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
4 cups chicken broth
3 pounds unpeeled, large raw shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 cup chopped fresh flat-leaf parsley
Garnish: sliced green onions

Directions:
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6 quart slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker.
4. Cover and cook on high 5 to 6 hours.
5. Stir in shrimp, green onions, and parsley.
6. Cover and cook on high 30 minutes, stirring once. Discard bay leaves before serving.

Brunswick Stew

Ingredients:
· 2 boneless, skinless chicken breasts; cooked and chopped
· 1 (3-pound) Boston Butt pork roast, cooked and chopped
· 3 (14.5 cans) diced tomatoes
· 6 cups frozen whole kernel yellow corn, thawed
· 6 cups frozen butter beans, thawed
· 2 medium onions, chopped
· 4 cups chicken broth
· 3 cups ketchup
· ½ cup white vinegar
· ½ cup Worcestershire sauce
· ¼ cup firmly packed brown sugar
· 1 tablespoon salt
· 1 tablespoon pepper
· 1 tablespoon hot sauce

Directions:
In a large 6-quart Dutch oven, add and stir together all ingredients. Cook on low for 2 ½ to 3 hours, stirring occasionally.


I love this Brunswick Stew recipe.  I've made another recipe for years for this Southern staple and just recently decided to try another twist.  I wasn't disappointed.   I cooked the chicken and the pork in the slow cooker (separately) the day before I made the stew.  Then just dumped all the ingredients in my Dutch oven.  You could also put this in the slow cooker for 4-6 hours to cook.  Enjoy!  We sure did.

French Onion Soup

Ingredients:
2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 slices French bread, cut into 1-inch cubes
Olive Oil cooking spray
8 slices reduced-fat, reduced sodium Swiss cheese

Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onions, saute until tender.
2. Stir in sugar, salt and pepper. Cook for 20 minutes or medium heat. Stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 2 hours.
3. Preheat broiler. Place bread cubes in a single layer and spray with olive oil cooking spray. Broil for 2 minutes or until toasted. Place 8 oven-proof bowls on a rimmed baking sheet. Ladle 1 cup soup into each bowl. Divide bread evenly among the bowls and top with cheese slice. Broil for about 3 minutes or until cheese begins to brown.

Ham, Black-eye Pea and Collard Green Soup

Ingredients:
· 1 medium onion
· 1 garlic clove
· 4 ounces of cooked ham, cut into ¼ inch pieces
· 2 tablespoons olive oil
· 1/2 pound collard greens
· 1 cup chicken broth
· 3 cups water
· 16 ounce can black-eyed peas
· 1 teaspoon cider vinegar
· ½ pound bacon, cooked and crumbled

Directions:
1. Chop onion and garlic. In a 3-quart saucepan cook onion and in oil over moderate heat, stirring occasionally, until onion is soft.
2. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, ham, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
3. Rinse and drain black-eyed peas. Stir peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
4. Sprinkle with bacon crumbles before serving.

Bacon Cheeseburger Soup

Ingredients: 
·1 (32-ounce) bag frozen shredded hash browns
·1 pound ground chuck, cooked and crumbled
·½ pound bacon, cooked and crumbled
·2 pounds Velveeta cheese, cut into cubes
·32 ounces chicken broth
·1 teaspoon pepper
·1 tablespoon dried, minced onion flakes
·1 teaspoon garlic powder

·2 teaspoons Worcestershire sauce

Directions:
1. Combine all ingredients in a slow cooker.
2. Cook on low for 6-8 hours.
3. Serve with crumbled potato chips, if desired.

Tomato Macaroni Soup

Ingredients:
· 1 pound ground beef
· 1 onion, diced
· 3 (15 ounce) cans beef broth (about 6 cups)
· 1 (14 ounce) can diced tomatoes
· 1 cup ketchup
· 1 (6 ounce) can tomato paste
· 1 cup shredded carrots (optional)
· 3 tablespoons steak sauce (recommended A1)
· 2 tablespoons brown sugar
· 3 teaspoons Worcestershire sauce
· 1/2 teaspoon dried basil
· 1/2 teaspoon garlic powder
· Salt and pepper, to taste
· 1 1/2 cups elbow macaroni, cooked according to package directions

Directions:
1. In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
2. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, steak sauce, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes.
3. Add cooked macaroni and serve.

Old Fashioned Beef Stew

Ingredients:
· 3 tablespoons olive oil, divide
· 1 pound sirloin tip roast (cut into 1 inch chunks) or stew meat, fat removed
· Salt and pepper to taste
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 2 ½ cups + ¼ cup beef broth, divided
· 1 bay leaf
· 4 medium red potatoes (about 1 pound) cut into 1-inch chunks
· 2 large carrots, sliced ¼ inch thick
· 2 ½ tablespoons flour

Directions:
1. Heat 2 tablespoons olive oil in a dutch oven over medium-high heat. Brown the meat on one side for 5 minutes and sprinkle with salt and pepper.
2. Turn meat over and add another tablespoon of oil; brown another 2-3 minutes. With the meat browned, reduce heat to medium. Add onion and garlic. Cook for 2-3 minutes until onion is browned.
3. Add broth and bay leaf and bring to a boil. Cover and simmer for 2 hours. Then stir in potatoes and carrots. Cover and simmer 10 to 15 minutes until vegetables are done.
4. Combine flour with ¼ cup beef broth, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened. Serve immediately.

Taco Soup

Ingredients:
2 pounds ground beef
2 cups diced onions
1 (1-ounce) package ranch salad dressing mix
1 (1 1/4-ounce) package taco seasoning mix
2 (4 1/2-ounce) cans diced green chilies
1 (14 1/2-ounce) can tomatoes with chilies
2 (14 1/2-ounce) can diced tomatoes
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15 1/2-ounce) can red beans, drained
1 (15 ½ ounce) can black beans, rinsed and drained
1 (15-1/2 ounce) can kidney beans, drained
Garnish: Jalapenos , Chopped green onions, Grated cheese, Sour cream, Corn chips

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker.
Add the seasonings, chilies, tomatoes, corn and beans. Cook on low 6 to 8 hours.
To serve, top with jalapenos, onions, cheese, sour cream and corn chips.

Roll Call of Ingredients!



Browning the ground beef and onion together. Be sure and drain this well. The last thing you want from your Taco Soup is grease. This is an essential step in the process.



I don't ever cook in the slow cooker that I don't use these liners. Clean up is a breeze with these!



Underneath the bean, green chili, and tomato goodness, is the ground beef and onion mixture. This is looking yummy!






I let this soup simmer on low all day.



Talk about good. This was delicious! Perfect for a cool fall evening! 

Potato Soup

Ingredients:
4 Cups Chicken Broth (2-16 ounce cans)
1 onion, chopped
4-5 Russet potatoes, washed, peeled, and cubed
1 cup smoked chopped ham
Salt and pepper to taste
1 cup instant potato flakes
1 cup cheddar cheese, shredded
1 cup whipping cream
Suggested toppings: Bacon, sour cream, cheese, green onions, croutons.

Directions:
Pour broth in a stock pot over medium heat.
Peel and chop onion and potatoes.
Add to broth along with ham. Season to taste with salt and pepper.
Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
Remove lid and stir in potato flakes.
Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
Taste and add more salt and pepper if desired.
Serve immediately and top with your favorite toppings.

Chicken Tortilla Soup

Ingredients:
2 cups water
1 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
1 29 ounce can crushed tomatoes
1 11 ounce can enchilada sauce
1 4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
Salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, salsa

Directions:
Put all ingredients except corn tortillas and toppings in a large pot. Place over medium to medium high heat and bring just to a boil.
Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
Serve soup with desired toppings.

Macaroni and Cheese Chowder

Ingredients:
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 cup uncooked elbow macaroni
1 cup frozen whole kernel corn
1 cup chopped sliced cooked ham
6 ounces (3/4 cups) mild cheddar cheese, shredded
1 cup milk

Directions:
In a large saucepan, bring chicken broth and water to a boil.
Add macaroni and reduce heat. Simmer, covered, about 12 minutes or until macaroni is tender, stirring occasionally.
Stir in corn, ham, cheese and milk. Cook and stir over medium heat until cheese melts.
Ladle into bowls. If desired, top with additional cheddar cheese.

Fully Loaded Baked Potato Soup

Ingredients:
· 4 large baking potatoes
· 12 slices thick-cut Applewood smoked bacon
· ½ cup all-purpose flour
· 6 cups 2% low-fat milk, heated
· 1 cup shredded cheddar cheese, plus some for garnish
· Salt and pepper, to taste
· ½ cup sour cream

Directions:
1. Preheat oven to 350 degrees.
2. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until cooked through.
3. Meanwhile, cook the bacon in a large Dutch oven over medium heat until crisp. Remove the bacon from the pot, leaving the drippings in the pot. Add the flour to the drippings and stir to combine. Cook, without browning, until the flour and drippings are combined, about a minute. Pour in milk and whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
4. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with a potato masher leaving it a bit chunky.
5. Add the bacon (leaving some for garnish), 1 cup cheese, salt and pepper. Stir until the cheese has melted. Remove from heat.
6. Ladle the soup into bowls, drizzle with sour cream and sprinkle with remaining bacon bits and cheese.

Saucy Bean Medley

This Saucy Bean Medley is so good!  I served these with ham and cole slaw and we couldn't stop eating them.  I'm going to remember these beans this summer for a side for hamburgers.  They would also be perfect for tailgating.  Winner winner chicken dinner!!

Ingredients:
· 1 ½ cups ketchup
· 1 medium onion, chopped
· 1 sweet red pepper, chopped
· ½ cup packed brown sugar
· ½ cup water
· ½ cup Italian salad dressing
· 2 bay leaves
· 1 tablespoon cider vinegar
· 1 teaspoon ground mustard
· Pepper, to taste
· 1 (16-ounce) can kidney beans, rinsed and drained
· 1 (15.5 ounce) can black-eyed peas, rinsed and drained
· 1 (15.5 ounce) can great northern beans, rinsed and drained
· 1 (15.25 ounce) can whole kernel corn, drained
· 1 (15.25 ounce) can lima beans, rinsed and drained
· 1 (15.25 ounce) can black beans, rinsed and drained

Directions:
In a 5-quart slow cooker, combine ketchup, onion, pepper, brown sugar, water, salad dressing, bay leaves, cider vinegar and mustard. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or onion and pepper are tender. Discard bay leaves. 

 

Turkey and Bean Chili with Cornbread Waffles

To kick off the Best of 2014, we start with one of our favorites from last winter.... Turkey and Bean Chili with Cornbread Waffles.

12 Days of Christmas - Chunky Potato, Corn and Crab Chowder

“Seven Swans a-Swimming” – Chunky Potato, Corn and Crab Chowder

Ingredients:
· 2 tablespoons butter
· 1 onion, chopped
· ¾ cup chopped celery
· 1 tablespoon minced garlic
· 1 pound potatoes, chopped into 1-inch cubes
· 3 tablespoons all-purpose flour
· 2 ½ cups skim milk
· 2 teaspoons chopped fresh thyme
· 1 teaspoon pepper
· 1 (14 ¾ ounce) can cream-style corn
· 1 (14-ounce) can chicken broth
· 8 ounces lump crabmeat
· 1 teaspoon salt
· Bread bowls

Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic; sauté for about 5 minutes. Add potatoes and sauté for 1 minute. Sprinkle with flour, cook 1 more minute; stirring constantly.
2. Stir in milk, thyme, pepper, corn and broth. Bring to a simmer over medium heat, stirring frequently. Cover and reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally.
3. Stir in crab and salt, cook 5 minutes; stirring occasionally.
4. Serve immediately in bread bowls.

Italian Meatball Soup

Ingredients:
· 2 (32 ounce) cartons chicken broth
· 2 (14 ounce) cans diced tomatoes
· 1 teaspoon Italian seasoning
· 1 (16 ounce) package frozen mixed vegetables
· 1 (16 ounce) package small frozen meatballs, beef or turkey
· 2 cups elbow macaroni noodles

Directions:
1. Combine broth, tomatoes, Italian seasoning, Italian seasoning, vegetables and meatballs. Bring to a boil over medium-high heat.
2. Turn the heat down to medium and add pasta. Continue cooking for about 10 minutes or until pasta is cooked and meatballs are heated through.

Mexican Chicken Chili

This week is all about Soup, Stew and a little bit of pumpkin, too!  I thought we would start with a great Chicken Chili recipe.  
I wanted to show you the soup that I used, Cream of Mushroom and Chicken.  Am I the last one to see this?  I didn't even know this existed but I sure am excited about all of the possibilities for it! 
This is a perfect recipe for a cool fall evening!  Enjoy!

Ingredients:
· 1 pound boneless, skinless chicken breasts
· 1 (15 ounce) can Great Northern beans, drained
· 1 can Rotel tomatoes
· 1 (15 ounce) can whole kernel corn
· 1 (15 ounce) can white or yellow hominy
· 1 can cream of mushroom soup
· 1 package taco seasoning
· 2 cups chicken broth
· Garnish: tortilla or corn chips, cheese, sour cream

Directions:
1. In a large slow cooker, layer all of the ingredients with the exception of the garnishes. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours. O
2. When ready to serve, remove the lid and shred the chicken with forks (inside the slow cooker). Stir chili thoroughly. Top with desired garnishes. 

Baked Chili with Corn Bread Biscuits

Ingredients for Chili:
· 1 pound ground beef
· 1 large onion, chopped
· 1 can kidney beans, rinsed and drained
· 1 can whole kernel corn, drained
· 1 can tomato sauce
· 1 can diced tomatoes, undrained
· 1 small can chopped green chilies
· 2 teaspoon chili powder
· 1 teaspoon salt
· ½ teaspoon sugar
· ½ teaspoon garlic powder

Ingredients for Cornbread Biscuits:
· 1 cup all-purpose flour
· 1 cup cornmeal
· 2 teaspoons baking powder
· 1/8 teaspoon salt
· 1 egg
· ½ cup milk
· ½ cup sour cream

Directions:
1. In a Dutch oven, over medium heat, cook beef and onion until meat is no longer pink; drain. Add remaining chili ingredients; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile, to make the Cornbread Biscuits, combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth and stir into dry ingredients just until moistened.
3. Transfer chili to a 9x13-inch baking dish. Drop Cornbread Biscuit batter by heaping tablespoons-full onto hot chili.
4. Bake uncovered at 400 degrees for 15-17 minutes or until biscuits are lightly browned. 

Three Bean Vegetable Chili

Ingredients:
1 tablespoon vegetable oil
1 pound carrots, cut into 1/2-inch slices
2 large stalks celery, sliced
2 cloves garlic, crushed
1 large onion, chopped
4 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 can (14 1/2-ounce) diced tomatoes
1 can ( 14 1/2-ounce) vegetable broth
1 cup water
2 cans (15 ounce) white kidney beans (cannellini), rinsed and drained
1 can (15-ounce) pink beans, rinsed and drained
2 cups frozen shelled edamame
1/4 cup, plus additional leaves for garnish, fresh cilantro, chopped
Sour cream (optional)
Shredded cheddar cheese (optional)

Directions:
In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
Stir in chili powder, cumin, cinnamon, cayenne pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
Stir 1/4 cup cilantro into chili. Garnish with sour cream and cheese.