Soups, Chilis, and Stews

Chili did not originate in Mexico. In fact, no one knows for sure where it came from or how it developed, we’re only glad it did. Chili con carne, or just plain ‘chili’ is Spanish for meat with chili peppers. People have been cooking and eating chili at least as long ago as the 1600’s. During the 1880’s colorfully dressed Hispanic women known as “chili queens” would sell chili in public places, made or heated over open fires. Since

Black Bean Beer Soup

4 servings

 

Ingredients

½ pound Dried black beans, soaked overnight

4 tablespoon Olive oil

½ cup Red onion, chopped

½ medium Jalapeno pepper, seeded and chopped

2 cloves Garlic, chopped

2 tablespoon fresh Cilantro, minced

1 teaspoon Cumin

1 8 ounce can or bottle Dark beer, flat and at room temperature

2 quart Chicken broth or stock

Salt and pepper to taste

Fresh parsley for garnish

 

Method

In a large soup pot, saute onion, pepper and garlic in olive oil until onion is softened.

Add 1 tablespoon of the cilantro, and cumin. Saute about 30 seconds.

Add beer and stock or broth.

Add drained beans.

Bring to a slow boil, then simmer for about 1 hour or until beans are tender.

Add salt and pepper

Puree with an immersion (stick) blender or in a food processor.

Taste and adjust seasoning if needed.

Garnish with parsley and remaining cilantro.

Note: Do not add salt or anything acid to beans before they are tender or they will remain tough. Always add last.

Beef and Barley Soup

10 servings

From: Molly Dillon

 

Ingredients

1 tablespoon Olive oil

2 pounds Beef short ribs

Vegetarian Alternative: Use Textured Vegetable Protein + 1 tablespoon Braggs Aminos and a little Tamari Soy Sauce

2 medium Onions, chopped

3 Celery stalks, sliced into about 1/4" pieces

3 large Carrots, sliced intto about 1/4" pieces

1 - 28 ounce can Chopped tomatoes

2 quarts Water

4 cubes Chicken bullion

     Or use 1 quart water and 1 quart chicken broth

⅓ cup Medium pearl barley

 

Method

In a large Dutch oven or soup pot, heat oil over medium high heat. Brown beef. (omit for vegetarian alternative)

Add onions, celery, carrots, tomatoes, water, and boullion cubes.

Bring to a boil.

Cover and simmer over medium or low heat until beef is tender, about 2 hours. (omit for vegetarian alternative)

Add barley.

Simmer another 50-60 minutes or until barley is done.

Turkey  Chili for Slow Cooker

8 servings

From: Molly Dillon

 

Ingredients

1 pound Ground turkey breast

3 cloves Garlic, crushed

1 tablespoon Chili powder

pinch Cayenne pepper

1 teaspoon Cumin

1 - 28 ounce can Crushed tomatoes

1 - 15 ounce can Kidney beans

1 medium Sweet onion, chopped

1 - 4 ounce can Chopped green chilis

2 tablespoons Tomato paste

 

Method

In a large skillet with a couple of tablespoons of oil, brown onion, garlic, and turkeyu

Stir in chili powder, cayenne, and cumin.

Combine tomatoes, beans, chilis, and tomato paste in a crock pot.

Stir in turkey and onion.

Cover and cook on low or medium for 6-8 hours.

Beef Stew

8 servings

 

Ingredients

2 pounds Chuck roast , cut into 1" cubes

2 tablespoons Olive oil

Vegetarian Alternative: Use Textured Vegetable Protein or meaty mushrooms

1 medium White or Spanish onion

1-2 cup Baby carrots, or regular carrots cut into 1" pieces

15 small Red new potatoes

1 cup Celery, sliced into 1/2" pieces

1 cup Tomatoes, chopped

1 tablespoon Garlic, minced

½ cup Red wine, dry

1 tablespoon Fresh or 1/2 tablespoon dried basil

2 Fresh or 1 dried bay leaf

2 tablespoons Fresh or 1 tablespoon dried thyme

2 teaspoons Dried or 1 teaspoon dried oregano

1 16 ounce Can tomato sauce

1 tablespoon Tomato paste

Salt and black pepper to taste

 

Method

Heat oil in a large kettle.

Sear beef pieces to brown. (omit step if using Textured Vegetable Protein)

Add all other ingredients. Bring to a boil.

Lower heat to simmer and cook until everything is done and meat is tender, 1-3 hours.

This can also be made in a slow cooker. Sear beef, then add all ingredients to slow

cooker and cook over medium or low