Adam's Chili

This is one of Bart's chili's he won his chili cook off with one year. It is super hot, so make at your own risk. 

Ingredients:
1 16 oz can Diced Tomatoes
1 small can tomato past
1 lb beef (ground or stew meat)
~1/2 lb smoked "Cure 81" ham, diced into medium sized chunks
1 package (1/2lb) Hormel maple flavor links (w/o casing)
1/2 - 1/4 bottle Jack Daniels Original recipe BBQ sauce
2 Garlic cloves, minced
1 medium sweet onion, chopped
2 Tbps Cayenne Pepper
Chili Powder
3/4 Tbsp Cumin
1 Tbps Lemon Juice
1/3 cup brown sugar
Salt to Taste
3 cans Beans (Black, Pinto, Red Kidney - or other favorite variety)
1 Tbps prepared mustard or 1/2 tsp mustard powder
 
Optional:
   1 tsp Paprika
   1 sm can Jalapeno peppers
   1 package mushrooms
   1 Tbsp white pepper
   1/2 White cooking wine

Prepare the Beans:
If using canned beans, drain the cans of beans, place beans into a strainer
and rinse them twice.  Set aside.
If using dry beans, let soak for 72 hours (3 days), changing water every 24
hours. After 72 hours, using new water, and NO salt, boil on low for about 8
hours, then drain and set aside - start cooking chili immediately after
setting beans aside.

Cook sausage in skillet, about 1/2 through, (optional - add mushrooms, white
pepper, white wine), then add garlic and onion.
- Reserve about 1/2 clove of garlic for Beef and 1/4 of the onion which
will be used - If the onion is really strong, you may only need 1/2 of the
onion.
Right before the sausage is done, chop links into 4 chunks, let cook for
about another minute and set aside.

Place the beef into a skillet (not with the sausage), add BBQ sauce, add the
1/2 reserved garlic clove, add the reserved onion, add the cumin.
Brown the beef.  Add the cooked beef mixture into your Chili Pot.  Add in
Tomatoes and tomato paste.  Add prepared beans.

Add mustard, coat the top of mix with a nice thin layer of cayenne pepper
and again with chili powder.  If desired, add paprika.  Stir gently.
Add lemon juice, brown sugar, and salt.  Add diced ham and sausage mixture -
it is best to add all or most of the drippings from the sausage mixture.

Add desired HEAT: jalapeno peppers, habanera peppers, chipotle pepper, red
chili pepper, etc. NOTE: Melt in sharp cheddar cheese if the chili gets too
hot.

It is best to let it sit overnight in the refrigerator to allow the flavors
to fully mix.  Serve with corn bread, tortilla chips, sharp cheddar cheese,
sour cream, or guacamole.

Lasagna Soup

One of my husbands most favorite soup recipes I've tried is this Lasagna Soup. It really does not disappoint!

Lasagna Soup:  

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the 'cheesy yum':
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Slow Cooker Baked Potato Soup

Another Pinterest recipe I found here. I was a big hit and everyone LOVED it!

Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced
• 64 ounces chicken broth
• 16 oz cream cheese, softened
• 1 tablespoon seasoned salt
• (optional garnishes: crumbled bacon, shredded cheese, green onions)

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken broth to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup in the blender until the cheese is incorporated and about half the soup is blended. (I did half at a time and used my Ninja. Be careful not to over blend. It still tastes good but not as chunky).
4. Stir well, top with your choice of garnishes & enjoy.

(I didn't take a pic but will the next time I make it!)

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian Sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp.

I think this might be the same recipe that Tricia brought to Dalton's blessing and it was good!

Chicken Bean Soup

This is a great crock pot soup! Especially this time of year.

1 lb Chicken Breast, cooked and cubed (or shredded)
1 can Black Beans, washed and drained
1 can Pinto Beans, washed and drained
2 bottle's Salsa (home made is best)
2 pkg Corn
2 can Chicken Broth
1 can Tomato Sauce
Chili Powder (to taste)
Cumin (to taste)
1 Chopped Zucchini (OPTIONAL)

Combine all ingredients in crock pot and cook on low for 4-6 hours. If you like it a little more soupy, you may add more chicken broth or water. We like it more on the spicy side, so I add a lot of chili powder.

Serve with Torilla Chips, Crackers or French Bread.