Chili & the Cold

What is it about chili weather and a nice pot of filling chili? I'm not real fond of beans or stewed tomatoes but if a chili is soupy with broth and has ground beef and a nice flavor I'm all over it. Last year, I made up a wonderful chili seasoning to give for christmas and I thought I'd make up a batch and share the seasoning recipe with you to add to your own recipe.

Usually I make my chili in the crock pot, in fact I don't think I've ever made it on the stove. I have a pot going right now and hopefully it will only take an hour or so. I'll probably just keep an eye on it and hopefully get some stuff done too.

Chili Soup

1# of ground beef, browned
2 cans (14.5 oz) diced tomatoes (I used the garlic, onion & oregano combination)
1 can light red beans (you can use whatever kind you want)
1/2 bag of frozen onion, red/green/yellow pepper combination (chop it up so the pieces aren't so big)
2 Teaspoons of chili seasoning (or to taste, it's not spicy)
Water (optional, I like my chili soupy)

Combine all together and simmer 1 - 1 1/2 hours. If you cook it in the crockpot, cook it for 5 hours on Hi, 10 hours on LOW. Yummy with cornbread, crackers, chedder.

Here's the chili seasoning I make up:
1 1/2 teaspoons paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/8 teaspoon cayenne pepper

I put it in one of the little 1/2 cup rubbermaid or ziploc containers for storage. And I've given it to friends that way too.

Mediterranean Bean Soup by the Cookin' Canuck

I have been craving this soup this whole weekend.  I have a nice pot bubblin' on my stove right now and will be making up some cornbread to go with it.  I had some KFC grilled chicken breast in the fridge and shredded that up and added it to the soup.  I didn't have any of the Ditallini pasta so I used some of my penne.  It's kind of big for this soup but should taste fine.  This is one soup that I make at least once a month although I've never added the chicken in the past.  I have made it with mushrooms or with broccoli.  There is a lot of flavor in it and it always touches the spot.  Enjoy!


Mediterranean Chicken, Bean & Pasta Soup
http://cookincanuck.blogspot.com/2010/09/mediterranean-chicken-bean-pasta-soup.html
2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
Grated Parmesan cheese

Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.

Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

Serves 6 to 8.