Slow Cooker Southwest Chicken Chili Recipe

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Slow Cooker Southwest Chicken Chili Recipe

I had to go out of town and needed a good one dish recipe, so I decided to use the slow cooker. The weather has been cold here lately so I though this Southwest Chicken Chili Recipe looked really good. Because it is cooked in the slow cooker, I could get it on, and have a hot bowl of chili waiting for me when I got home. Not disappointment here – returning, after about 7 hours, this Slow Cooker Southwest Chicken Chili was a delicious hot treat on a cold night.
If you like Southwest seasoning give this Slow Cooker Southwest Chicken Chili Recipe a try; you won’t be disappointed it’s very good. Enjoy

Slow Cooker Southwest Chicken Chili Recipe
 
Prep time
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 ½ pound boneless skinless chicken thighs (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • 1 smoked ham hock
  • 1 can northern beans (15 ½ ounces- rinse and drain)
  • 1 can chicken broth (14 ½ ounces)
  • 1 can chopped green chilies (4 ounces)
  • 1 small onion (chopped)
  • 2 tablespoons cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes (or to taste)
  • 5 ounces of sour cream for garnish
Instructions
  1. In a slow cooker mix together the northern beans, chicken broth, chopped green chilies, onion, cilantro, garlic powder, ground cumin, dried oregano, and add the crushed red pepper flakes to taste.
  2. browning cubed chicken
  3. browning cubed chicken
  4. In a large skilled using the olive oil over medium high heat brown the chicken.
  5. Add the chicken and ham hock into the slow cooker mixture and cook on low for 6-8- hours until the ham hock is tender and separates easily with a fork; remove the ham hock to a plate and let cool. Remove the skin and bone from the ham hock, shred or cut into bite size pieces, and add the ham back into the chili.
  6. Serve hot with scoops of sour cream on top.

 

Southwest Chicken Chili Recipe

Adapted from Taste of Home cookbook

Simple Fish Chowder Recipe

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simple fish chowder recipe

Fish or clam chowder on a cold day is one of my favorite dishes. The winter has held on for a long time here in upper Michigan so a hot bowl of fish chowder tasted really good. This is a simple recipe that doesn’t require much prep or cooking time so you can have it on the table in less than an hour.

You can use any good quality white fish in this recipe, but I would not recommend trout or salmon because it might taste too fishy. Because of the weather fishing is off to a slow start so I used fish haddock fillets purchased from the local market in this recipe.

So use your next catch, or visit your local fish market and give this Simple fish chowder recipe a try: it’s quick and delicious.

Simple fish chowder recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-1/2 pounds fresh or frozen haddock fillets or other white fish fillets (cut into 1 inch pieces)
  • 4 strips bacon (cut into ½ pieces)
  • 1 cup finely chopped onion
  • 4 cups peeled potatoes (cubed)
  • 2 cups water
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups milk
  • 1 12-ounce can evaporated milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons of butter (optional)
Instructions
  1. In a large kettle or Dutch oven cook the bacon pieces until crisp. Set the bacon aside on paper toweling to drain. Reserve 1 tablespoon of bacon fat in the pan.
  2. Using the same kettle cook the onion until it starts to brown. Add the water to the kettle and mix in the potatoes, salt and pepper. Bring to a boil, reduce heat, and simmer for about 15 minutes or until potatoes and onion are tender.
  3. While potatoes are cooking mix together the milk, evaporated milk, and flour until smooth. Set aside.
  4. Add the fish to the potato mixture and continue simmering until fish flakes easily with a fork, stir in the bacon, milk mixture, and continue cooking until mixture thickens.
  5. Top with 2 tablespoons of butter. (Optional) Serve Hot.

Inspired by:  Americas Heartland

Chili and Meatballs Casserole Recipe

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chili and meatballs casserole recipe

 This winter has been so cold and just does not want to give up, so I decided to put chili on tonights supper menu to help warm things up a bit.

This is not your ordinary chili recipe; the meatballs make it very unique. This recipe is very strong on the use of wine. I used my homemade wild cherry wine in this recipe and it was very good, but I am sure any good quality red wine would work out real well. I you don’t like using alcohol in your recipes I think beef broth would make a good substitution for the wine. This Chili and Meatballs Casserole is a simple recipe, but it does require a lot of cooking time, so be sure to get it started early.

I you like chili, give this Chili and Meatballs Casserole Recipe a try; it’s really good.

Chili and Meatballs Casserole Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
  • Meatballs
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • ¼ cup traditional dry bread crumbs
  • 2 cloves garlic (crushed and minced)
  • ¼ teaspoon pepper
  • 2 eggs (lightly beaten)
  • ½ cup milk
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup fresh parsley (chopped)
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
  • Chili
  • 1 cup medium onion (finely chopped)
  • 4 cloves garlic (crushed and minced)
  • 1 can diced tomatoes (16 ounces un-drained)
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1½ tablespoons all-purpose flour
  • 1 cup red wine
  • ¼ cup water
  • 2 cans kidney beans (16 ounces each - drained and rinsed)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands mix until thoroughly combined. Form the meat mixture into 24 meatballs about 1½ inches each. Heat the cooking oil in a large skillet over medium high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quart) lightly sprayed with cooking spray.
  3. browned meatballs
  4. making chili
  5. To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes. Add the tomatoes, tomato sauce, ¼ cup water, and then season with the chili powder, salt, oregano, and basil. Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
  6. making chili and meatball casserole
  7. Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
  8. Serve Hot

Slow Cooker Turkey Chili Recipe

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slow cooker turkey chili recipe

It has been so cold around the country I thought it would be a good time to post this Slow Cooker Turkey Chili Recipe. This is a simple recipe that doesn’t take long to put together, you can put it in the slow cooker, and pretty much forget about until super time. The hot chili beans and cayenne pepper add quite a bit of heat to the recipe, so when adding the cayenne pepper, add it to taste. I don’t like dishes with a lot of heat but I am told that this recipe is seasoned perfectly.

So if you want to turn up the heat a little bit on a cold night give this Slow Cooker Turkey Chili Recipe a try. Enjoy

Slow Cooker Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 1¼ pound ground turkey
  • 1 medium onion (chopped)
  • 1 large green pepper (chopped)
  • 2 stalks of celery (thinly sliced)
  • 1 can diced tomatoes (undrained)
  • 1 jar meatless spaghetti sauce (24 ounces)
  • 1 can hot chili beans (undrained)
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1½ cups water
  • ½ cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper or to taste
  • Sour cream and shredded cheddar for garnish (optional)
Instructions
  1. In a large nonstick skillet, or skillet lightly sprayed with cooking spray, cook the ground turkey, onion and green pepper until turkey is no longer pink inside. Transfer the mixture to the slow cooker.
  2. Mix all the ingredients together in the slow cooker except for the Sour cream and shredded cheddar.
  3. Cook on low heat for 6 – 7 hours or until the onion and green pepper are tender. Serve garnished with Sour cream and shredded cheddar

Ham and Potato Soup Recipe

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Ham and Potato Soup Recipe

I had some ham leftover from the Holiday so I decided to prepare this Ham and Potato Soup Recipe. I made a few minor changes to the recipe; mainly to increase the hardiness of the ingredients. This is a simple recipe and there’s a good chance if you have leftover ham from the holiday you may have all the ingredients on hand.  This is a basic recipe so I’m sure if you wanted to spice it up a little, it would work out very well. I thought this dish was excellent just the way it is written.

If you have some leftover ham on hand give this Ham and Potato Soup Recipe a try. Enjoy

Ham and Potato Soup Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 5 cups potatoes (peeled and diced)
  • ⅓ cup diced celery
  • ⅓ cup onion (finely chopped)
  • 2 cups cooked ham (cut into cubes)
  • 3¼ cups water
  • 2 tablespoons chicken bouillon granules
  • Salt and pepper to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • Parsley for garnish (optional)
Instructions
  1. In a large sauce pan or stockpot mix together the potatoes, celery, ham and onion. Stir in the chicken bouillon and bring the mixture to a boil. Reduce the heat to simmer and cook until the potatoes are tender.
  2. Melt the butter in a medium size sauce pan and whisk in the flour. Slowly add the milk stirring constantly while bringing the mixture to a boil. Cook until sauce is smooth and thickened.
  3. Stir the white sauce into the soup mixture, salt and pepper to taste, bring the soup back to a boil. Remove from the heat and serve hot.

 

Ham and Potato Soup Recipe Ham and Potato Soup Recipe

Ham and Potato Soup Recipe

 

Chile con Carne Recipe

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Chile con Carne Recipe

There are many different recipes for chili in the recipe books. I guess this Chile con Carne Recipe is a little different because it incorporates some ingredients I don’t usually use. This chili recipe is a little time consuming because it does call for an hour of cooking time on low temperature. The seasoning and combination of peppers blend very well together creating chili that is a little bit on the hot side. If you like you chili seasoned hot; just change the salsa to hot instead of mild, and increase the amount of Jalapenos used in the recipe. For me the recipe was seasoned perfect as written.

Winter doesn’t want to give up in most parts of the country so a hot bowl of Chile tastes real good on a cold winter night-give this Chile con Carne Recipe a try, it’s really good. Enjoy

Chile con Carne Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2 pounds of lean ground beef
  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 cans kidney beans (15 ounces each)
  • 1 can crushed tomatoes (28 ounces)
  • 1 jar mild chunky Salsa (16 ounces)
  • ½ cup dry white wine
  • 1-2 tablespoons Jalapenos (diced- canned or fresh)
  • 1 can diced green chilies (4 ounces)
  • 3 tablespoons chili powder
  • 1 tablespoon Cumin
  • 1 tablespoon Oregano
  • 2 teaspoons salt
Instructions
  1. In a large skillet using the oil brown the ground beef along with the garlic and the onion. Drain if needed.
  2. In a Dutch oven or large sauce pan combine the rest of the ingredients. Stir in the burger, onion, and garlic mixture. Bring to a boil, and then reduce the heat to produce a low simmer. Cover, and cook for 1 hour.
  3. Serve Hot

 

Chile con Carne Recipe Chile con Carne Recipe

Chile con Carne Recipe Chile con Carne Recipe

Chile con Carne Recipe

Hotdog Bean Soup Recipe

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Hotdog Bean Soup Recipe

When I saw this Hotdog Bean Soup Recipe I thought; “how good could that be?” Well it’s pretty good. This is another soup recipe that doesn’t require hours of cooking time. The flavors blend very well and the recipe has a unique flavor. I don’t have any young kids in the house anymore, but if I did; I think they would really like this recipe. This would be a great recipe to put together for when the kids get out of school. If you like a little heat in your food, I think cayenne pepper would work out real well as an added ingredient. Enjoy

Hotdog Bean Soup Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 slices bacon (sliced into 1 inch pieces)
  • 2 green onions (chopped)
  • 1 can stewed tomatoes (14.5 ounces-undrained)
  • 5 hotdogs (diagonal 1 inch slices)
  • 3 cups chicken broth
  • 1/ 8 teaspoon salt
  • 1/ 8 teaspoon pepper
  • 1 can kidney beans (16 ounces- undrained)
  • 4 ounces shell macaroni (about 1 1/ 3 cups)
Instructions
  1. Brown bacon and onions in a 3 quart sauce pan over medium heat until onion is tender and bacon is well cooked. Drain any excess fat.
  2. Add the rest of the ingredients. Bring to a boil, cover, and then lower the heat to a high simmer. Cook until the macaroni is tender. (About 20 minutes)

 

Hotdog Bean Soup Recipe Hotdog Bean Soup Recipe

Hotdog Bean Soup Recipe Hotdog Bean Soup Recipe

Hotdog Bean Soup Recipe

Slow Cooker Chicken Gumbo Soup Recipe

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Slow Cooker Chicken Gumbo Soup Recipe

This Chicken Gumbo Soup Recipe has a good blend of flavors and like most slow cooker recipes there is not much prep time involved. One of the things I like about making soup in the slow cooker is that it is almost impossible to overcook it. If you get tied up on something and can’t get back to the slow cooker on time, the soup just gets better. This is a mildly seasoned recipe with a little bit of a bite from the cayenne pepper. Thyme is the dominant spice in this recipe, so if you don’t care for that seasoning, you may want to decrease the amount a little bit. I prepared the recipe as written and enjoyed a good hot bowl of soup on a winter’s night.

If you want to warm up your night a little bit get this Slow Cooker Chicken Gumbo Soup Recipe into the slow cooker in the morning, and by night time, you will have hot soup ready to go on the table. Enjoy

Slow Cooker Chicken Gumbo Soup Recipe
 
Prep time
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Author:
Recipe type: Main-Side
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken thighs (cut into 1-2 inch pieces)
  • 1 package frozen okra (10 ounces-thawed)
  • 1 cup onion (chopped)
  • 2 celery stalks (chopped)
  • 1 green bell pepper (chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 2 bay leaves
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 2 cups reduced sodium chicken broth
  • 2 cups reduced sodium tomato juice
Instructions
  1. In a slow-cooker, combine the chicken and all remaining ingredients. Mix well to combine.
  2. Cover and cook on low for 6 to 8 hours.

 

This Chicken Gumbo Soup Recipe has a good blend of flavors and like most slow cooker recipes there not much prep time involved. One of the things I like about making soup in the slow cooker is that it is almost impossible to overcook it. If you get tied up on something and can’t get back to the slow cooker on time, the soup just gets better. This is a mildly seasoned recipe with a little bit of a bite from the cayenne pepper. Thyme is the dominant spice in this recipe, so if you don’t care for that seasoning, you may want to decrease the amount a little bit. I prepared the recipe as written and enjoyed a good hot bowl of soup on a winter’s night. If you want to warm up your night a little bit get this Slow Cooker Chicken Gumbo Soup Recipe into the slow cooker in the morning, and by night time, you will have hot soup ready to go on the table. Enjoy Slow Cooker Chicken Gumbo Soup Recipe

Slow Cooker Chicken Gumbo Soup Recipe

Bacon Potato Soup Recipe

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Bacon Potato Soup Recipe

I enjoy soup any time of the year but during the cold weather it is especially good. When I saw this Potato Soup Recipe with bacon added in as one of the ingredients I decided to give it a try. As usual the bacon did a remarkable job of adding flavor to the soup.

It was real cold here last night and the hot soup was just what we needed. I served the Bacon Potato Soup with hot biscuits and it was the perfect supper for a cold night.

Unlike most soup recipes this Potato Soup Recipe doesn’t require much prep or cooking time. This recipe is mildly seasoned with cayenne pepper so it would be very easy to turn up the heat a little bit by adding the pepper to taste.

If you’re looking for a good soup recipe for a side dish, or want to use it as a good main dish; give this Bacon Potato Soup Recipe a try: it tastes really good on a cold night. Enjoy

Bacon Potato Soup Recipe
 
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Author:
Serves: 4
Ingredients
  • ½ pound bacon
  • 1½ teaspoons olive oil
  • ½ cup onion (chopped)
  • ½ cup carrots (chopped)
  • 1 stalk celery (chopped)
  • 4 cups low chicken broth
  • 4 cups cubed potatoes
  • ⅛ teaspoon cayenne pepper or to taste
  • ½ cup shredded Cheddar cheese
  • ½ teaspoon kosher salt
Instructions
  1. Slice bacon into 1 inch pieces and cook until crispy. Drain on paper toweling.
  2. While bacon is cooking dice the vegetables.
  3. In a 3 quart sauce pan using the oil cook the onion until translucent, then add the carrot, potatoes, and celery.
  4. Pour in the chicken broth and season with the salt and cayenne pepper.
  5. Bring to a boil then reduce the heat to a high simmer; cook until the potatoes are tender. (About 15 minutes)
  6. Remove from the heat, stir in the cheese until melted, and then add the bacon.
  7. Serve Hot

 

bacon Bacon Potato Soup Recipe

Bacon Potato Soup Recipe Bacon Potato Soup Recipe

Bacon Potato Soup Recipe

Quick Chili Recipe

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Quick Chili Recipe

Here in Upper Michigan the temperatures our just terrible this week. We have single digits for daytime highs that are barely above zero and wind chills going in to the 30-40 below zero range. This put the family in the mood for chili real fast.

There is no doubt that the best way to make chili is by allowing it to simmer for a long period of time; but sometimes, time does not allow for that. This Quick Chili Recipe is pretty basic and seasoned almost perfectly for my taste. I don’t like a lot of heat in my chili and this recipe does not have cayenne pepper as one of the ingredients so it’s pretty mild. If you like your chili on the hot side add some cayenne pepper to taste.

The next time you are in the mood for chili and don’t have the time to spend hours cooking it give this Quick Chili Recipe a try. It’s really good.

Quick Chili Recipe
 
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Author:
Serves: 3-4
Ingredients
  • 1 pound lean ground beef
  • 2 tablespoons Chili Powder
  • 2 teaspoons ground Cumin
  • 1½ teaspoons Garlic Salt
  • ½ teaspoon dried Oregano Leaves
  • 1 can dark red kidney beans (15 ounces drained)
  • 1 can diced tomatoes (14½ ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 medium onion (chopped)
  • 1 green pepper (chopped-optional)
  • Shredded cheddar for garnish
Instructions
  1. In a large skillet brown the burger, and onion, until burger is no longer pink inside. Drain if needed.
  2. In a large kettle or Dutch oven mix together the burger, green pepper, tomatoes, tomato sauce and all the seasoning.
  3. Bring the chili to a boil, reduce the heat to low, and simmer for 20 minutes or until the green pepper is tender.
  4. Garnish with Shredded cheddar

 

Quick Chili Recipe Quick Chili Recipe

Quick Chili Recipe Quick Chili Recipe

Quick Chili