Taco Ranch Chili

Ingredients:

1 lb lean ground beef
1/2 cup diced onion
2 cups chicken broth
1 can (11.75 ounce) diced tomatoes with green chilies (Rotel)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix
1 packet Buttermilk Ranch Seasoning mix
1/4 teaspoon chili powder
1/4 teaspoon cumin

TOPPINGS:
shredded cheese
tortilla chips
sour cream
diced tomatoes
sliced green onion


Directions: In a large skillet, cook the ground beef and onion together until beef is no longer pink. Drain grease.

Add beef and onion into a crock pot, and then add in all the other remaining ingredients. Stir together. Cover crock pot with lid. Cook on Low heat for 6 hours, or on High for 3-4 hours. Serve with all your favorite toppings!

Chicken n' Dumplins

Ingredients:

• 1 large chicken (6 pounds)
• 2 teaspoons salt
• 4 quarts water
• 2 tablespoons white vinegar
• 1 large onion, sliced
• 2 medium carrots, chopped
• 2 celery ribs, sliced
• DUMPLINGS:
• 2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 egg
• 1/2 cup reserved chicken broth

Directions

• Place the chicken, salt, water, vinegar, onion, carrots and celery in a large stockpot, adding more water, if necessary, to cover chicken. Bring to boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
• Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
• To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
• Turn dough onto floured surface; knead in additional flour to make stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
• Bring broth to boil (you should have about 4 quarts). Drop squares into boiling broth. Reduce heat to a slow simmer; cover and simmer for 10 minutes. Uncover; cook until a until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Dust with pepper and add reserved chicken meat. Yield: 8-10 servings.

Wendy's Chili

Ingredients:

• 1 onion , chopped
• 1 bell pepper , chopped
• 1 (14 ounce) can stewed tomatoes
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can ranch style beans
• 1 (14 ounce) can pinto beans
• 1 (14 ounce) can kidney beans
• 1 (10 ounce) can Rotel diced tomatoes
• 1 (1 1/4 ounce) package McCormick mild chili seasoning
• 2 lbs ground chuck

Directions:

Brown Ground Chuck. Add all canned items, including juice, into large pot, Cook until onion and pepper are tender.  Serve.

Italian Vegtable Soup

• 1 lb. bulk Italian sausage
• 1 medium onion sliced
• 1 1/2 cups water
• 1 tsp dried basil leaves
• 2 medium zucchini cut into 1/4 inch slices
• 1 yellow summer squash cut in into 1/4 inch slices
• 1 can (16 oz) tomatoes undrained
• 10 1/2 oz. broth

 

Cook sausage and onion in sauce pan over medium high for 8-10 min. stirring occasionally until sausage is cooked and no longer pink. Drain. Stir in remaining ingredients and heat until boils. Reduce to low. Cover and simmer about 5 min until zucchini and squash is tender.

White Chicken Chili

Ingredients:

• 1 1/2 lbs. skinless chicken breasts
• 2, 14 oz. cans chicken broth
• 3, 14 oz cans white northern beans
• 14 oz. can white kidney beans
• 14 oz. can chopped green chilies
• 2 cups chopped onions
• 2 tbs. chopped garlic
• 2 tsp. cumin
• 2 tsp. oregano
• 2 tsp. chili powder
• 2 tsp. red pepper
• 2 tbs. olive oil
• couple of dashes of your favorite hot sauce.

 

Bake Chicken breasts at 350 for 30 minutes. Let them cool and cut or tear into bite sized pieces. Add chicken stock to mixture. Combine broth, beans, cumin, oregano, chili powder, red pepper and hot sauce in a pot. Saute garlic and onions in oil until tender. Add green chilies and saute 2 more minutes. Add to other ingredients and simmer. Cook for 1 hour and serve.