Thursday, December 6, 2007
Ya'll Boomama is having a Soup-Tacular today! Could not have come at a more perfect time for those of us in Oklahoma since we are expecting a significant ice storm! Since our home sits on a lot that is full of tall, beautiful, towering Oak trees I am a little nervous, especially since one is over 40 feet tall! Okay, on with the soup but if you want to get in on the fun, head on over to Boomama's site and join in!
I have a couple of standbys and a new one that I posted earlier this week. These are large quantities for a large family.
Here you go:
Vickie's Secret Ingredient Award Winning Chili
2-4 pounds of Ground Turkey (we have given up beef for the most part)
Williams Chili Seasoning NO Salt Added - 1 packet
2 cans of Tomato Sauce
1 Can of Black Beans, drained
2-3 cans of Dark Red Kidney Beans, drained
1 can of Tomato Soup
1 onion, chopped
chopped or minced garlic to taste
around a 1/2 cup of Ketchup (I never meaure it I just squirt it in the pan until I like what I see but I imagine it is around a 1/2 cup or so.)
Saute the chopped onions. Brown the meat. Add onions to the meat as well as the garlic and chili seasoning packet.
Add all the canned goods and ketchup. At this point if it needs a little water I add a can or so to the pot. You have to judge by the thickness of the chili.
Turn down the heat and simmer for a while to blend the flavors.
If you want to really turn up the heat add a can of the infamous Rotel Tomatoes. Four in my household are born and bred Texans...from South Texas so the hotter the better for them...for me...not so much!
Serve with shredded cheese, tortilla chips or Fritos, and at our house they love Jalapenos. Sometimes we use crackers but usually we use crushed tortilla chips in the chili.
It would be remiss for me not to mention something that my family loves if I have chili left over, which is usually never, but if I do, four people in my household love to heat up the leftovers and add it to their eggs in the morning. Yuck! They do say it is mighty tasty with the Jalapenos. I am more of a Southern girl who prefers bisquits and gravy or grits instead of chili and eggs. But my 13 year old daughter that eats Habanero peppers is telling me to put this in my blog about the chili so there ya go.
The other recipe for a soup can be found at the link below. I am a little typed out at the moment. Forgive me!
Quick and Easy Potato Soup
Be sure and visit the Soup-Tacular!