Stews And Chili Recipes

BEST DAMN CHILI Ingredient:
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Best Damn Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Danny Jaye

After Years Of Adjustments I Have Found A Recipe For All To Enjoy. Previous Ones Were Either Too Hot Or Too Mild, This One Even Was To The Liking Of My Finance Who Hates Chili.

Time: 2h50m

Yield: 12

Number Of Ingredients: 28

Steps:
  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts:

Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g


CLASSIC GOULASH Ingredient:
  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni

Classic Goulash

Soups , Stews and Chili Recipes , Stews , Goulash Recipes

Author: Pathunt

Easy Recipe For Making A Classic Goulash. Can Also Be Done In A Slow Cooker. Inspired By Paula Deen's Bobby's Goulash.

Time: 1h20m

Yield: 8

Number Of Ingredients: 11

Steps:
  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts:

Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g


SIMPLE CHILI Ingredient:
  • 2 tablespoons vegetable oil
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 (15 ounce) cans kidney beans
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon distilled white vinegar
  • salt to taste
  • ground black pepper to taste

Simple Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Teresa Jeffries

This Is Delicious On A Cold Wintry Day. Add Fresh Cornbread And Salad For A Great Meal.

Time: 35m

Yield: 8

Number Of Ingredients: 10

Steps:
  • In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
  • Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
Nutrition Facts:

Calories 315.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 16.2 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 415.7 mg, Sugar 1 g


BEST OF ALL: SLOW COOKER BEEF STEW Ingredient:
  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 pounds beef for stew, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
  • 1 teaspoon paprika

Best Of All: Slow Cooker Beef Stew

Soups , Stews and Chili Recipes , Soup Recipes , Beef Soup Recipes

Author: Bobbee Valentine

I Have Tried Many Beef Stew Recipes From This Site. This Is The One! I Took The Best From Each And Got This No-fail Version.

Time: 7h45m

Yield: 10

Number Of Ingredients: 16

Steps:
  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Nutrition Facts:

Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g


SLOW COOKER BEEF STEW I Ingredient:
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Slow Cooker Beef Stew I

Beef , Soups , Stews and Chili Recipes , Stews

Author: Buchko

A Hearty, Savory Slow Cooker Stew With Potatoes, Carrots, Celery, Broth, Herbs And Spices. You Won't Be Slow To Say 'yum'!

Time: 12h20m

Yield: 6

Number Of Ingredients: 13

Steps:
  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts:

Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g


FRESH ASPARAGUS SOUP Ingredient:
  • 1 pound fresh asparagus
  • ¾ cup chopped onion
  • ½ cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 ¼ cups vegetable broth
  • 1 cup soy milk
  • ½ cup yogurt
  • 1 teaspoon lemon juice
  • ¼ cup grated Parmesan cheese

Fresh Asparagus Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Nanook

A Creamy Asparagus Soup Accented With Yogurt, Lemon, And Parmesan Cheese. Everyone Loves It! You Can Substitute Soy Products To Make This Recipe Vegan.

Time: 30m

Yield: 4

Number Of Ingredients: 12

Steps:
  • Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  • Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  • Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  • Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts:

Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g


ASPARAGUS SOUP Ingredient:
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced lengthwise
  • Pinch of crushed red pepper flakes
  • Coarse salt
  • 1 pound asparagus, trimmed, chopped, tips reserved
  • 4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
  • 1 cup loosely packed spinach leaves

Asparagus Soup

Food & Cooking , Bon Appétit , Lunch , Soups , Stews and Chili Recipes , Spring , appetizer , Soup Recipes , Vegetable , Healthy , Vegetable Soup Recipes , Stews & Stocks , Soup , Soup/Stew , Asparagus

Author: Martha Stewart

This Delicious Asparagus Soup Recipe Is Courtesy Of Scott Conant's "bold Italian," And Makes For A Delicious Spring-time Bowl.

Number Of Ingredients: 7

Steps:
  • In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
  • Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
  • Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
  • Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.
Nutrition Facts:


CREAM OF FRESH ASPARAGUS SOUP II Ingredient:
  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • ½ cup chopped onion
  • 1 (14.5 ounce) can chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup milk
  • ½ cup sour cream
  • 1 teaspoon fresh lemon juice

Cream Of Fresh Asparagus Soup Ii

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Marbalet

There's Nothing Like Fresh Asparagus When It's In Season - Take Advantage!

Time: 40m

Yield: 4

Number Of Ingredients: 10

Steps:
  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts:

Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g


ASPARAGUS, LEEK, AND POTATO SOUP Ingredient:
  • 3 tablespoons butter
  • 1 bunch asparagus, ends trimmed and stalks cut into small pieces
  • 4 medium leeks, sliced, white parts only and thoroughly washed
  • 2 medium red potatoes, peeled and diced
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, freshly minced
  • 3 tablespoons all-purpose flour
  • 2 cups warm water
  • 1 (14.5 ounce) can low-sodium chicken stock
  • 1 cube chicken bouillon
  • 4 tablespoons sour cream, or as desired
  • 1 pinch paprika, or to taste
  • ground black pepper to taste

Asparagus, Leek, And Potato Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Kendravanham

This Was Just A Creation I Came Up With When My Asparagus Was Looking A Little Old. At First, I Thought I Was Going To Add Some Sort Of Cream Base, But The Soup Ended Up Not Needing It. The Vegetables Just Taste Lovely As They Are. Even My Husband Who Hates Soup And Asparagus Loved This! It Is Also A Great Way To Use Almost-expired Vegetables In Your Veggie Drawer!

Time: 55m

Yield: 4

Number Of Ingredients: 13

Steps:
  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.
Nutrition Facts:

Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g


ASPARAGUS SOUP II Ingredient:
  • 1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 leek, sliced
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 2 ½ tablespoons long-grain white rice
  • 1 to taste salt
  • 1 pinch ground black pepper
  • ½ teaspoon lemon juice

Asparagus Soup Ii

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Kevin Ryan

This Is A Great Springtime Soup! Fresh With The Tastes We Have All Longed For Throughout The Winter!

Yield: 4

Number Of Ingredients: 10

Steps:
  • In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  • In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  • Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  • Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Nutrition Facts:

Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g


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