The temperatures dropped just in time to welcome fall. When temperatures drop, I always start thinking SOUP.
I like making soup and have several recipes that are favorites. One thing I like is the leftovers. I usually make a pan of cornbread and have leftovers of that to enjoy with it.
You know I make the best cornbread in the world, don't you? My daddy always told me that. He would say it tastes like cake. If you missed that recipe, you can find it HERE.
This recipe is another one I have had in my recipe box. I didn't write on the card where I found the recipe. I also never wrote the dates when I made it.
I decided to prepare it and then cook it in the Crock pot while Janice and I were out enjoying estate and garage sales. When I got home, the house smelled so good.
1 lb. ground beef or turkey
1/2 - 1 cup chopped onion (I used 3 tablespoons minced onion)
2 medium cloves garlic, minced (I used 1/2 teaspoon minced garlic)
1 can beef broth
2 cans tomato soup
1 soup can water
2 cans kidney beans, undrained
3 cups cooked elbow macaroni * (See below)
3 tablespoons chili powder
2 tablespoons vinegar
Brown beef and cook onion with garlic until tender. Stir to separate meat.
I put everything in the Crock pot and cooked on low for a couple of hours. (My husband stirred it occasionally for me since I was out.)
If your slow cooker has a "keep warm" setting, you can turn it to that if you aren't ready to eat after a few hours. Everything is done when you start, but you want the flavors to savor. It just hits the spot, if you like a good bowl of soup or chili.
Wondering how much dry pasta is needed to cook when a recipe calls for an amount of cooked pasta? Actually very simple. Cut the amount of cooked pasta in half. That's how much you need to cook.
This recipe called for 3 cups cooked macaroni. I cooked 1-1/2 cups dry macaroni according to package directions.
I like making soup and have several recipes that are favorites. One thing I like is the leftovers. I usually make a pan of cornbread and have leftovers of that to enjoy with it.
You know I make the best cornbread in the world, don't you? My daddy always told me that. He would say it tastes like cake. If you missed that recipe, you can find it HERE.
This recipe is another one I have had in my recipe box. I didn't write on the card where I found the recipe. I also never wrote the dates when I made it.
I decided to prepare it and then cook it in the Crock pot while Janice and I were out enjoying estate and garage sales. When I got home, the house smelled so good.
WILD WESTERN CHILI SOUP
1 lb. ground beef or turkey
1/2 - 1 cup chopped onion (I used 3 tablespoons minced onion)
2 medium cloves garlic, minced (I used 1/2 teaspoon minced garlic)
1 can beef broth
2 cans tomato soup
1 soup can water
2 cans kidney beans, undrained
3 cups cooked elbow macaroni * (See below)
3 tablespoons chili powder
2 tablespoons vinegar
Brown beef and cook onion with garlic until tender. Stir to separate meat.
Wondering how much dry pasta is needed to cook when a recipe calls for an amount of cooked pasta? Actually very simple. Cut the amount of cooked pasta in half. That's how much you need to cook.
Now that looks very interesting! Love the idea of putting it in the crock pot to blend the flavors. So much easier than having to keep an eye on it while it's on the stove. Great recipe too, we love our chili!
ReplyDeleteWanted to let you know that this recipe was on the back of a Campbell's soup can quite a while ago. I was a kid (I'm now in my 60s). I searched for this because I was feeling nostalgic. Thanks for sharing.
ReplyDelete