Cheryl's Totally Texas Award-Winning Chili

Ingredients:

• 3 pounds ground beef 80/20
• 1 pound ground pork
• 4 slices bacon
• 3-4 cloves garlic, finely minced
• 1 large yellow onion
• 3 cans Stewed Tomatoes
• Kosher salt
• Freshly ground pepper
• Dried Oregano
• Ground Cumin
• Gebhardt's Chili Powder (has to be!)
• 1 fresh jalapeno, size of your thumb
• SECRET INGREDIENT: Pickled jalapenos, and juice from pickled jalapenos jar
• you want fatty beef.  Trust me.
• Masa Flour (~5-6 T.) To thicken at the end

Instructions:

Drizzle some olive oil in a dutch oven/wok pot and turn stove to medium heat.  Chop raw bacon (tip: use scissors!) into bite size pieces and cook, flipping until cripsy, and remove.

Add the ground beef, chopped onion, and garlic to pot, and season with heaping 1/2 tsp of kosher salt and pepper.  Stir it all together nicely (a chopping action with a wooden spoon is perfect).

Once the ground beef starts to brown, season with your first round of dried oregano, ground cumin, and Gebhardts chili powder – 1 heaping teaspoon of each.  (OR SEE DISCLAIMER NOTE BELOW).  Stir/chop nicely again.  You want the beef to have LOTS of flavor!

Once the beef is browned, I personally let it cook more in that fat from the bacon.  Feel free to drain the fat off if you prefer however.  (I think there’s some official proper cooking rule about not letting ground beef boil after browning… but I rebel!)

Crumble the cooked bacon and add back in.

Chop a few pickled jalapeos (to taste, I use about 5), and add to meat.  Then pour about 1/8 cup of the pickled jalapeno juice onto the meat and stir.  You want to hear the sizzle and scrape the bottom of the pot!

Season again with salt, pepper, dried oregano, ground cumin, and chili powder.  I do generous sprinkling two times around the pot, and my calculations say that’s about 1/2 tsp.  turn up the heat to high.

Add the cans of stewed tomatoes.  Stir and start to break up the tomato pieces.

Make slits in the jalapeno with a knife.  Submerge into the chili.

Season one more time with 1/2 teaspoon ish salt, pepper, dried oregano, ground cumin, and chili powder and stir.

As soon as the chili reaches a bubbling boil, turn down to low.

Let the chili simmer until it reached the consistency you want.  If you want it more soupy, it should be ready in about 30 minutes.  If you want it like a real cowboy, it could simmer for a good 2 hours.  Don’t forget to stir occasionally and always scrape the bottom of the pot!

Don’t forgot to taste once it’s cooled off from boiling.  Doctor as needed with the spices.  In my experience, it usually needs a tad more salt and oregano.  If you want more heat (chili powder has the after taste of heat), sprinkle more chili powder.

DISCLAIMER: I have never measured the spices.  I just sprinkle and go with it.  I conservatively calculated the amount I normally use for this recipe.  My recipe calls for 2 TBL chili powder (when I make a large pot of this I use 1/3 cup chili), and a little less of cumin and oregano to give you an idea, so if you want measure that out separately and then divy up that amount to season the 3 separate times I mention (ground beef, post ground pork, post stewed tomatoes). 

Remove the jalapeño and discard.  Dish up in bowls and garnish with shredded sharp cheddar cheese, sour cream, and crushed tortilla chips. 

Homestyle Cornbread (savory with a touch of sweet)

This homestyle cornbread is a perfect mix of savory southern cornbread and sweet northern cornbread... fluffy and soft, it's the only recipe you'll need!

INGREDIENTS

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 Tbsp baking powder
• 1/2 Tbsp salt
• 1 cup buttermilk
• 3 Tbsp honey
• 2 Tbsp butter melted
• 2 Tbsp bacon grease fresh, or if using saved grease, melt it
• 2 eggs lightly beaten

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Dab a paper towel in bacon grease and grease an 8x8" baking pan (or spray with cooking spray), and set pan aside.
2. To a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder, and salt), and whisk until combined.
3. In another large mixing bowl, add melted butter, melted bacon grease, honey and eggs. Whisk to combine.
4. Whisk in the buttermilk.
5. Pour the dry ingredients into the bowl with the wet mixture, and use a wooden spoon or rubber spatula to stir until just combined.
6. Pour batter into prepared baking pan and bake for 30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

RECIPE NOTES

1. Recipe can easily be doubled... bake in a 9x13" baking pan (may take a little longer to bake)

True Southern Cornbread

Southern Cornbread Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 8 servings

Prep time: 15 minutes

Cook time: 20 minutes

Yield: Makes 8 servings

White cornmeal is used in most Southern cornbreads, but we could not find any here in California, so we used yellow cornmeal. If you can find white cornmeal, by all means use it.

The egg is optional, though without it the cornbread will be very crumbly.

INGREDIENTS

• 1 tablespoon bacon drippings
• 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 large egg (optional)
• 1 1/4 cups buttermilk
• 6 tablespoons unsalted butter, melted

Method

1 Preheat pan with bacon drippings:Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.

To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days

Southern Living Loaded Potato Soup

There are few foods as comforting on a Southerner's table as a bowl of creamy potato soup. Perfect for chilly nights, busy weekdays, or even an after-church lunch, this easy potato soup recipe puts the slow cooker to work. You won't need to keep an eye on the stove; the simmering and cooking all happens in a few hours. Plus, this loaded potato soup gets even tastier with toppings like shredded Cheddar cheese, crispy pieces of bacon, and fresh green onion. Set out toppings and let guests pick and choose themselves; you won't have any complaints with this thick, hearty potato soup!

Cook Time time: 5 hours 20 minutes

Yields: 8 servings

Ingredients

4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices

1 small onion, chopped

2 (14-oz.) cans chicken broth

2 teaspoons salt

1/2 teaspoon pepper

1 pint half-and-half

Shredded Cheddar cheese

Crumbled cooked bacon

Sliced green onion

How to Make It

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.

Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. If desired, use an immersion blender to smooth out lumps.

Ladle into bowls, and serve with desired toppings.

Alton Brown's Lentil Soup

Yield: 6 to 8 servings

• Total: 1 hr 15 min
• Prep: 30 min
• Cook: 45 min

Ingredients

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon freshly ground coriander

1/2 teaspoon freshly ground toasted cumin

1/2 teaspoon freshly ground Ginger

Directions

1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (or not!) Serve immediately.

Chicken Tortilla Soup II

Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

3 chicken breasts, boneless and skinless (I use chicken pulled off Costco rotisserie Chicken)

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

One 8-inch flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

 

Chicken Tortilla Soup I

• Prep
  20 m
• Cook
  20 m
• Ready In
  40 m

"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!". 

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked

 

• 1 cup white hominy (posada)
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I usually use the chicken breasts from a Costco rotisserie chicken)
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Cheryl's Chicken Noodle Soup

HOW TO MAKE HOMEMADE CHICKEN NOODLE SOUP

Making chicken noodle soup from scratch is so easy. Start by removing all of the meat from a Costco rotisserie chicken; the dark and white meat. Place it in a covered container, in the fridge, for later.


Add all of what’s left of the chicken–the bones and skin–to a large pot and all the juice in the bottom. Throw in some carrots, onion, celery, spices, and cover it with water. Bring to a simmer and cook for a few hours. This is a total “fix it and forget it” type of thing. You can throw everything together early in the morning and walk away while it simmers. So easy.


Once the broth has simmered, strain it to remove bones, and use it to make chicken noodle soup. Saute some chopped onions, diced carrots, and celery in 2 T. butter and add to the soup. Add more spices as needed. Add your rotisserie chicken meat, and noodles.

For the Soup:

• 1/2 Tablespoon butter
• 2 ribs celery , diced
• 3-4 large carrots diced
• 1 clove garlic , minced
• 10 cups Homemade chicken broths (see above , or other high-quality chicken broth
• 1 teaspoon salt , to taste
• ½ teaspoon freshly ground black pepper , to taste
• 1/8 teaspoon dried rosemary ,or more, to taste
• 1/8 teaspoon dried sage
• 1/8 teaspoon crushed red pepper flakes
• 1 batch homemade egg noodles* , or 5 cups bite-size dry farfalle or egg noodles
• 3 cups rotisserie chicken , pulled from the chicken used to cook the homemade broth, recipe below

This is way better than boxed or canned broths. Just add a big spoonful! Cheapest at Costco in spices aisle. Also available at most grocery stores in smaller jars. Refrigerate after opening.

Instructions

1. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds. 
2. Add chicken broth and season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper. I may add another small spoonful of “better than bullion” chicken or chicken bouillon powder as well, if needed, to taste.
3. Bring broth to a boil. Add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. 
4. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy. 
5. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.

HOW TO MAKE HOMEMADE EGG NOODLES:

SOO EASY! Like, four ingredients easy.

All you need is salt, flour, milk and eggs. Mix those ingredients together into a dough, roll it out with a rolling pin, and cut it into thin strips. You don’t need a special pasta maker or any special equipment, and you don’t need to wait for the dough to dry, either. You just add the raw noodles right to your pot of boiling chicken broth and they cook in 2-3 minutes. How easy is that?!

If you still feel like you’re not up to it, you can totally use store-bought noodles. My favorite ones to use are farfalle noodles.



HERE ARE MY PROS AND CONS FOR USING HOMEMADE EGG NOODLES:

Cons: It makes a little more mess, obviously, then if you use store-bought noodles.

They’re also not as “pretty” looking as store-bought noodles,

Pros: They wont absorb liquid like store-bought noodles do, so you don’t have to worry about them becoming soggy.

They’re incredibly EASY and use ingredients you already have in your pantry.

They’re delicious, and it’s very satisfying enjoying a big bowl of chicken noodle soup that you made completely from scratch.