Archive for the ‘SOUPS, STEWS, CHILI’ Category
Southwest Onion Soup
October 29, 2020 Lee
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Southwest Onion Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large Spanish onions, sliced
  • 1 boneless beef chuck roast, cut into cubes, (250 g / ½ lb)
  • 1 teaspoon ground chipotle chili pepper
  • 4 cups beef broth
  • 1 bottle Mexican beer, (12 oz / 330 ml)
  • 1 can diced tomatoes with jalapenos, (about 14 oz / 400 g)
  • 1 cup kernel corn, frozen or drained canned
  • tortilla chips
  • 2 cups Mexican cheese blend, shredded, (8 oz / 250 g)

Instructions
 

  • Heat the oil in a large saucepan on medium high heat, when hot, add the onion and cook until they are soft.
  • Add the beef and sprinkle with the ground pepper. Cook the beef until well browned, stirring often.
  • Stir in the broth, beer, tomatoes, and corn. Heat to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the beef is fork tender.
  • Divide the soup into 8 microwaveable bowls, top each with 3 tortilla chips and 2 tablespoons of cheese. Microwave 2 bowls at a time on High setting for 30 seconds or until the cheese melts.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Oxtail Soup with Beer
October 29, 2020 Lee
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Oxtail Soup with Beer

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1250 grams oxtails, (2 ½ lbs)
  • 4 cups beef broth
  • 1 cup dark beer
  • 1 large onion, sliced
  • 4 carrots, cut into 1 inch pieces, divided
  • 3 stalks celery, cut into 1 inch pieces, divided
  • 2 sprigs fresh parsley
  • 5 whole black peppercorns
  • 1 bay leaf
  • 2 cups potatoes, diced

Instructions
 

  • In a large saucepan, add the oxtails, broth, beer, onion, ½ the carrots, ⅓ the celery, parsley, peppercorns, and bay leaf, and bring to a boil. Reduce heat to a simmer, cover, and cook 3 hours or until the meat is falling off the bones.
  • Remove the oxtails and set aside.
  • Strain the broth, return broth to the saucepan, discard vegetables.
  • To the saucepan, add the remaining carrots, celery, and the potatoes. Bring to a simmer and cook 15-20 minutes or until the vegetables are tender.
  • While the vegetables are simmering, remove the meat from the bones, discard bones.
  • Stir the meat into the soup, continue to simmer until the meat is heated through.
  • Serve and enjoy.

Notes

I cannot price this yet as I have never seen oxtails for sale, but I know where I can get them.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
MVP Chili
October 24, 2020 Lee
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MVP Chili

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 12 cups

Ingredients
  

  • 1125 grams Italian sausage, bulk or links with casings removed, (2 ¼ lbs)
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons chili powder
  • ¼ teaspoon ground cumin
  • 1 bottle beer
  • 1 can diced tomatoes, (28 oz / 794 g)
  • 2 tablespoons tomato paste
  • 1 can kidney beans, rinsed, drained, (15 oz / 425 g)
  • 1 can black beans, rinsed, drained, (15 oz / 425 g)
  • 1 ½ cups corn kernels, fresh or frozen

Instructions
 

  • Heat a large saucepan on medium heat, then add the sausage, cook while turning and breaking up the sausage. Cook until no longer pink, about 8-10 minutes.
  • Add the onion, garlic, chili powder, and cumin, Stir together and cook about 5 minutes or until the onion is soft and translucent.
  • Add the beer and simmer for 5 minutes, stir a few times to loosen any bits on the bottom of the pot.
  • Stir in the tomatoes and tomato paste, simmer uncovered, 10-15 minutes on low heat, stir occasionally.
  • Stir in the beans, simmer for another 10-15 minutes until the chili is heated through.
  • Serve and enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Kielbasa & Cabbage Soup
October 22, 2020 Lee
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Kielbasa & Cabbage Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams kielbasa, cut into ½ inch cubes, (1 lb)
  • 1 package coleslaw mix, cabbage & carrot, (500 g / 1 lb)
  • 3 cans beef broth, (14.5 oz / 411 g each)
  • 1 can beer
  • 1 cup water
  • ½ teaspoon caraway seeds
  • 2 cups French fried onions, Shortcut
  • fresh dill, for garnish, as desired

Instructions
 

  • Spray a 5 quart pot with cooking spray, place on medium high heat and add the sausage. Sauté for about 5 minutes or until browned.
  • Mix in the coleslaw and sauté until tender.
  • Add the broth, beer, water, caraway seeds, and 1 cup of French fried onions. Bring to a boil on medium high heat.
  • Reduce to a simmer, and cook uncovered for 10 minutes.
  • Ladle into serving bowls, top with remaining French fried onions. Garnish with fresh dill sprigs as desired. Enjoy.

Notes

Low cost per serving.
Shortcut: French Fried Onions.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Hearty Beefy Beer Soup
October 21, 2020 Lee
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Hearty Beefy Beer Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 340 grams beef round steak, cut into 1/2 inch cubes, (¾ lb)
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 5 cups beef broth
  • 1 bottle dark ale, (12 oz / 330 ml)
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can kidney beans, rinsed and drained, (15 oz / 425 g)
  • 1 small zucchini, cut into 1/2 inch cubes
  • 115 grams mushrooms, sliced, (4 oz)

Instructions
 

  • Heat the oil in a 5 quart pot on medium heat, when hot, add the beef, onion, carrot, and celery. Cook, stirring occasionally until the vegetables are tender and the beef is no longer pink, about 5-8 minutes.
  • Pour in the ale and broth, add the oregano, salt, and pepper. Give the pot a stir and bring the pot to a boil on high heat, then reduce temp to medium low and simmer uncovered for 45 minutes or until the beef is fork tender.
  • Add the beans, zucchini, and mushrooms and bring to a boil on high heat, then reduce heat to medium low and simmer for 5 minutes or until the zucchini is tender.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Meatball Vegetable Soup
August 25, 2020 Lee
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Meatball Vegetable Soup

Lee
This is a basic recipe and easily tailored to suit your taste. The idea behind this recipe is to use canned/dry items and frozen meatballs as quick meal, and is a good way to rotate through your canned goods and if you have 'commodities' in the pantry, this is a good way to use three items then add frozen meatballs. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cans condensed vegetable soup, (10.5 oz / 298 g cans)
  • 3 cans water
  • 1 cup dry ditalini pasta, or any small bite size pasta
  • 2 cans beans, rinsed, drained, (pinto, great northern, Navy are good choices)
  • 250 grams cooked frozen meatballs, store bought or homemade, (8 oz)
  • 1 teaspoon Italian seasoning, Shortcut
  • salt and pepper, as desired, to taste

Instructions
 

  • To a large saucepan, add the soup and water, place on medium high heat and bring to a simmer.
  • Add the pasta and stir in, reduce heat to a low simmer. There is alphabet pasta in the soup already, adding more bite size pasta bulks up the soup. Cook until the pasta is near tender.
  • Add the meatballs, beans, and Italian seasoning and stir in. Taste and season with salt and pepper as desired. (I used a bag of Kroger Home-style Meatballs.)
  • Continue to cook on a low simmer until the meatballs and beans are heated through and the pasta has finished cooking.
  • Ladle into serving bowls, top with oyster crackers or sour cream as desired, enjoy.

Notes

This is low cost per serving, if using commodities in the US, then the only expense is the meatballs.
Shortcut: Italian Seasoning.
Variants: 1. Add a can of diced tomatoes. 2. In place of meatballs, use ground beef, pork, or chicken, browned first. 3. In place of meatballs, use canned beef, pork, or chicken.
My own creation with what I had on hand. Lee Thayer.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Ham & Beer Cheese Soup
August 24, 2020 Lee
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Ham & Beer Cheese Soup

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 2 tablespoons butter
  • 1 cup hot water
  • 1 chicken bouillon cube
  • 1 1/2 cups milk
  • 1 1/2 cups whipping cream
  • 3 cups cooked ham, diced
  • 4 cups Cheddar cheese, shredded, (1 lb / 16 oz / 450 g)
  • 1 bottle beer, your favorite, (12 oz / 330 ml)
  • 3 tablespoons all purpose flour
  • popped popcorn, for serving, as desired

Instructions
 

  • Heat a large saucepan on medium high heat and melt the butter, then add the onion and celery, saute until tender.
  • In a cup or measuring cup, add the 1 cup hot water and bouillon cube or powder, set aside to dissolve to make a broth.
  • To the saucepan, add milk, cream, ham, cheese, beer, and 3/4 cup of the broth. Stir constantly until the cheese is melted.
  • Add the flour to the remaining 1/4 cup of broth and stir until smooth to make a slurry. Stir the slurry into the soup and stir constantly until slightly thickened.
  • Ladle into serving bowls and top with popped popcorn if desired. Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Farmer’s Market Grilled Chowder
August 3, 2020 Lee
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Farmer's Market Grilled Chowder

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 ear corn, husked
  • 1 large potato, cut in half lengthwise
  • 1 small zucchini, cut lengthwise into 1/4 inch slices
  • non stick cooking spray, as needed
  • 1 tablespoon butter
  • 1/2 cup onion, diced
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1 cup wheat beer
  • 1 cup milk
  • 1/2 cup Sharp Cheddar cheese, shredded, (2 oz / 56 g)

Instructions
 

  • Prepare your grill for direct heat cooking with medium high heat. When ready, grill the corn and potatoes, covered, for 20 minutes or until tender, turning once during cooking.
  • Spray the zucchini slices with cooking spray, grill uncovered for about 4-5 minutes or until tender, turning once during cooking.
  • Cut the corn kernels off the ear, cut the potato into cubes, and cut the zucchini into bite size pieces.
  • Melt butter in a large saucepan on medium heat, when hot, add the onion and saute for about 5 minutes or until tender.
  • Stir in the flour, thyme, and white pepper, cook while stirring for 1 minute.
  • Stir in the beer and milk, and bring to a boil then reduce heat to medium low. Simmer for 1 minute.
  • Stir in the corn, potato, zucchini, and cheese. Simmer until heated through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Durango Chili
August 3, 2020 Lee
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Durango Chili

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 500 grams stew beef, cubed, (1 lb)
  • 2 tablespoons cooking oil
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 2 cans diced tomatoes, (14 oz / 411 g each)
  • 3 cups beef broth
  • 1 bottle beer, your favorite, (12 oz / 330 ml)
  • 2 cans diced green chilies, undrained, (4 oz / 113 g each)
  • 3-5 fresh Jalapeno peppers, seeded and diced, as desired
  • 2-5 tablespoons chili powder, as desired
  • 1/4 cup tomato paste
  • 2 cans Pinto beans, drained, (15 oz / 425 g each), 3 cups cooked, Shortcut
  • toppings, such as shredded cheese, sour cream, or onion

Instructions
 

  • Heat a large saucepan on medium high heat, brown the ground beef, breaking it up with your spatula, cook for about 5 minutes, then add the stew beef, cook for another 3-5 minutes to brown up the stew beef. Remove the beef to a bowl with a slotted spoon.
  • Drain off mos of the beef fat, then return the saucepan to heat and add the cooking oil, when hot, add the onions, bell pepper, and garlic. Saute for 3-5 minutes or until the vegetables are tender.
  • Return the beef to the saucepan.
  • Add the diced tomatoes, broth, beer, green chilies, jalapeno peppers, chili powder as desired and tomato paste. Give everything a stir and bring to a boil. Reduce heat to low and simmer, partially covered, for 2 hours or until the stew beef is tender, stirring occasionally.
  • Stir in the beans, continue to simmer, uncovered, until heated through.
  • Serve with toppings of your choice, shredded cheese, sour cream, chopped onion or sliced spring onion would be great choices. Enjoy.

Notes

Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Chili Verde Chicken Stew
August 2, 2020 Lee
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Chili Verde Chicken Stew

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
  • 4 tablespoons vegetable oil, divided
  • 500 grams fresh tomatillos, husked and halved, (1 lb)
  • 2 onions, diced
  • 2 cans green chilies, chopped, (4 oz / 113 g each)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon sugar
  • 2 cups chicken broth, Shortcut
  • 1 cup Mexican lager beer
  • 5 red potatoes, diced
  • fresh cilantro, chopped, for garnish if desired

Instructions
 

  • Cut the chicken into 1 to 1 1/2 inch pieces. Add the flour, 1 teaspoon salt and pepper to a large bowl and mix to combine.
  • Heat a non stick pan with 2 tablespoons oil on medium heat. When hot, toss the chicken with the flour mixture, then add the chicken to the pan, cook until lightly browned on all sides, remove chicken pieces to a pot.
  • Same pan used for the chicken, add the remaining 2 tablespoons of oil, and put on medium heat, when hot, add the tomatillos, onion, canned chilies, oregano, cumin, garlic, sugar, and remaining 1/2 teaspoon of salt. Cook, and stir often, for about 20 minutes or until all the vegetables are soft.
  • Stir in the broth and beer.
  • Working in batches, pour or spoon the contents of the pan into a blender or food processor, and blend until almost smooth (feel free to make as smooth or as chunky as you desire).
  • Pour the blended mixture into the pot with the chicken. Add potatoes and stir to mix together, cover and bring to a boil, then reduce heat to a low simmer. Simmer and stir occasionally for 1 hour or until the potatoes are tender.
  • Ladle into serving bowls and garnish with fresh chopped cilantro as desired, enjoy.

Notes

High cost per serving based on the tomatillos.
Shortcut: Chicken Broth (Pressure Cooker).
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI