Wendy's Chili

Wendy's Chili

Serves: 8
Cooking Time: 3 hr

Ingredients

2 pounds ground beef
1 29-ounce can tomato sauce
1 29-ounce can kidney beans with liquid
1 29-ounce can pinto beans with liquid
1 medium onion, diced
2 green chiles, diced
1 rib celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot , combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

Black Bean Soup

Black Bean Soup

Healthy and Economical.  Black beans are high in folate (256 mcg), iron (3.61 mg), magnesium (120 mg), and phosphorus (241 mg); they are also a source of zinc (1.92 mg), niacin (2 mg), and thiamine (.42 mg) - based on 1 cup portion size.

Ingredients:

• 1/4 cup Olive Oil
• 1/4 cup Yellow Onion, Diced
• 1/4 cup Carrots, Diced
• 1/4 cup Green Bell Pepper, Diced
• 4 Beef Bouillon Cubes
• 1 cup Boiling Water
• 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
• 2 tablespoons Cooking Sherry
• 1 tablespoon Distilled White Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Sugar
• 2 teaspoons Garlic Powder
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper, Ground
• 2 teaspoons Chili Powder
• 8 oz. Smoked Sausage, small dice
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Instructions:

1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.  
2. Sauté the vegetables until they are tender.
3.  Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. 
4. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables.
5. Bring mixture to a simmer and cook approximately 15 minutes. 
6. In a blender, puree 1 quart of the soup, and put back into the pot. 
7. In a separate bowl, combine the cornstarch and 2 tablespoon water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Garnish with sliced green onions, cheese and/or a dollop of sour cream.
Serve with cornbread, white rice, or your favorite side dish

Corn and Potato Soup with Bacon

A perfect meal-in-a-bowl for busy weeknights or special weekends.

Makes 4 servings

This recipe is adapted from the 1978 community cookbook of the Eagles Auxiliary #3748 in Ava, Missouri

INGREDIENTS:

• 3 cups diced potatoes
• 1 cup chopped onion
• 4 slices bacon
• 1 can cream-style corn
• 4 cups milk or half & half
• 1/2 teaspoon black pepper
• salt to taste

INSTRUCTIONS:

1. Cover potatoes with water and cook until tender.
2. Dice bacon and fry until crisp and remove to paper towel to drain.
3. Add chopped onion to bacon pan and fry until golden.
4. Combine fried onions, potatoes, corn and milk.
5. Heat mixture until boiling.
6. Sprinkle bacon bits for garnish.