Enjoy!

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8 servings

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Ingredients:

• 2 pound ground beef
• 1 29-ounce can tomato sauce
• 1 29-ounce can kidney beans with liquid
• 1 29-ounce can pinto beans with liquid
• 1 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoon cumin powder
• 3 tablespoon chili powder
• 1 1/2 teaspoon black pepper
• 2 teaspoon salt
• 2 cup water

Directions:

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

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You’ve really got a couple ways you can go with this recipe. You can use regular store bought sausage OR you can make a ground pork mix that doesn’t contain the chemicals they put in sausage. If you want to make your own “sausage”, just follow the directions. Otherwise, use 2 pounds of sausage.

Homemade “sausage”

Ingredients:

• 2 pounds ground pork
• 1/2 teaspoon ground black pepper
• 1 teaspoon white pepper
• 1/4 teaspoon  ground nutmeg
• 1 1/2 teaspoon  salt
• 1/4 Cup water

Directions:

1. Mix all ingredients together and refrigerate over night to let it blend.
2. The next day make small meatballs and fry in 1 Tablespoon of melted butter

Potato Soup

Ingredients:

• 4 pounds potatoes
• 1 small onion, minced
• 1 teaspoon salt
• 1 stalk celery, diced.
• Milk, amount will depend on size of pot and potatoes
• 1 Tablespoon butter
• 1/4 Cup shredded cheese – Colby or Cheddar depending on your preference.

Directions:

1. Peel, Cube and rinse the potatos.
2. Put them in a large pot and cover with water.
3. Add onion and salt.
4. Cook until the potatos are tender.
5. Pour off 1/2 of the cooking water.
6. Add enough milk to cover the potatoes.
7. Add the butter and cheese.
8. Salt and Pepper to taste
9. Add Sausage balls and heat until just before it wants to start boiling.
10. Remove from heat and serve.

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People seem to forget the ingredients that go into beer when it’s made.  It’s all natural and if you think about it as just another ingredient, as opposed to an alcoholic beverage, you’ll be amazed at the different ways to use it.  That being said, you MUST use a good beer.  Stay away from the big name breweries, and you know who I’m talking about don’t you bud.  Find a good microbrewer and try using some of their different beers in your cooking.  You’ll be amazed at the results.

Ingredients:

• 1/3 Cup Butter
• 1/3 Cup Flour
• 1 ½ Cups Carrots, finely diced
• 1 ½ Cups Onion, finely diced
• 1 ½ Cups Celery, finely diced
• 2 Cloves Garlic, minced
• Tabasco
• Kosher Salt
• Fresh Cracked Pepper
• 2 Cups Dark Beer (make sure it’s a good quality dark beer. Find a good one from a microbrewer if you don’t make your own.)
• 3 Cups Chicken Broth
• 4 Cups Milk (whole is best but 2% will work. DO NOT use skim)
• 6 Cups Sharp Cheddar Cheese, grated
• 1 Tablespoon brown  Mustard
• 1 Teaspoon Worcestershire Sauce
• Chives, chopped (garnish)
• Cooked and crumbled Bacon (garnish)

Directions:

• Melt butter in a Dutch Oven over medium heat.
• Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny.
• Add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes.
• Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper.
• Slowly add the beer and chicken broth, stir and bring mixture to a slow boil.
• Add milk, and return to a slow simmer, stirring often.
• Reduce heat to low; fold in the cheese, mustard, and Worcestershire.
• Stir until all of the cheese is completely melted – soup should be rich and creamy.
• Serve topped with chives and bacon.

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Ingredients:

• 1/4 Cup Canola Oil
• 1 Onion, finely diced
• 2 Cloves Garlic, minced
• 2 Jalapeno Peppers, seeded and diced
• 1.5 lbs 80/20 Ground Beef
• 2 Tablespoons Chili Powder
• 1 Tablespoon Cumin Powder
• 1 Tablespoon Kosher Salt
• 1/2 Tablespoon Black Pepper
• 1 Cup Dark Beer ( we use Amber Bock but any GOOD dark beer will work.  Don’t use some cheap beer.)
• 1 28 oz Can Tomato Puree
• 1 28 oz Can Petite Diced Tomatoes
• 1 14 oz Can Black Beans
• 1 14 oz Can Kidney Beans
• Shredded Cheddar Cheese (topping)
• Sour Cream (topping)
• Sliced Green Onion Tops (topping)

Directions:

• Preheat a Dutch Oven over medium heat; add oil.
• Add onions and saute for 8 – 10 minutes, or until tender.
• Add garlic and jalapeno peppers and saute until just tender, about 2 – 3 minutes.
• Add ground meat and seasonings and cook until meat is just browned through, about 4 – 5 minutes, stirring on occasion.
• Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.
• Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 – 45 minutes.
• Remove from heat and serve with desired toppings.

If you are looking for a vegan chili, just omit the ground beef and substitute a couple of cans of beans instead.

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Ingredients:

• 1 LB Navy/Northern Beans
• 3 Qt Water
• 1 teaspoon Salt
• 1 pinch baking soda
• 1/2 Cup shredded carrot
• 1 Cup Celery, Chopped
• 2 Medium Onions, chopped
• 2 bay leaves
• 1 Cup mashed boiled potato
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 2 T Worcestershire sauce
• 1/4 Cup fresh parsley, chopped
• 1 ham bone

Directions:

• In a large soup kettle, combine beams with water, salt and baking soda.
• Bring to a boil, cover and simmer 5 minutes.
• Removed from the heat and skim off the foam
• Recover and let stand 2 hours
• Add remaining ingredients except the parsley and simmer covered for 1 1/2 to 2 hours.
• Watch the beans because the cooking time will vary and you don’t want the beans to get mushy.
• Remove ham bone and dice any overly large pieces of meat and return to soup.
• Add parsley just before serving.

This soup freezes well.

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3. Beef-Barley Soup

Ingredients

• 1 1/2 pounds lean boneless beef, cubed
• 3 Tbs. olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 quart (32 oz)  beef broth
• 6 Cups water
• 4 stalks celery, chopped
• 6 carrots, chopped
• 6 green onions, chopped
• 1/2 Cup chopped fresh parsley
• 1 C. uncooked barley
• 1 tsp dried thyme

Directions

1. Saute the beef in oil for 5 minutes, or until browned.
2. Stir in the salt, pepper and garlic powder and mix well.
3. Place the seasoned meat in a slow cooker.
4. Add a little water to the skillet and stir to pick up the browned bits. Add to slow cooker.
5. Add the broth, water, celery, carrots, green onion, parsley, and barley.
6. Cover and cook on low for 6 to 8 hours until vegetables and barley are tender.
7. Add thyme just efore serving.

Enjoy!

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Ingredients

• 6 cup     chicken broth
• 1/3 cup uncooked regular rice
• 1/3 cup diced carrots
• 1/3 cup chopped celery
• 1/4 cup finely chopped onion
• 1      cup cubed cooked chicken
• 2      T butter
• 2      T flour
• 3       eggs
• 3       T lemon juice
• salt and pepper to taste

Directions

1. In a large saucepan, combine chicken broth, rice, carrots, celery and onion.   Bring to a boil.  Reduce heat, simmer 20 minutes or until rice and vegetables are tender.  Stir in chicken.  Remove from heat.
2. In a small saucepan, melt butter; stir in flour.  Cook 1 minute or until smooth and bubbly, stirring constantly.  Grandually stir in 2 cup broth mixture; cook until slightly thickened, stirring constantly.
3. In a small bowl, beat eggs until foamy.  Gradually beat in lemon juice and 2 cup thickened broth mixture.  Slowly add egg mixture in large saucepan, stirring constantly.  Heat gently until soup thickens enough to coat a spoon, stirring frequently.  Do not boil.

Serves 7

143 Calories, 7.4 Carbs, 9 Fat 118 Cholesterol 909 Sodium

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Ingredients:

• 1     pound ground beef
• 1     onion, chopped
• 1     can (10.5 oz) cream of celery soup
• 1/2  cup frozen peas
• 2       cup V-8 juice
• 1       cup beef bouillon
• 1/4  teaspoon basil
• 1/4  teaspoon marjoram
• 1/2  teaspoon parsley
• 1/8  teaspoon pepper
• 1       Bay Leaf
• 1       cup uncooked noodles (2 oz)

Directions

1. Brown beef with onions in Dutch oven on medium heat.
2. Drain off fat.
3. Stir in soup, peas, V-8 juice, basil marjoram, parsley, pepper and bay leaf.
4. Heat to boiling; stir in noodles, then reduce heat.
5. Simmer about 10 minutes, stirring occasionally until noodles are cooked.
6. Remove bay leaf.

Serves 4

534 Calories, 31 Carbs, 34 Fat, 109 Cholesterol, 1022 Sodium

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