Soups and Chilis

	2 pounds extra lean ground beef
	2 cans whole tomatoes
	1 large bell pepper
	1 large onion
	2 stalks celery
	2 cans kidney beans
	1 rounded tablespoon chili powder
	4 cloves garlic
	salt and pepper to taste

Brown ground beef, drain and place in a large crock pot. Drain tomatoes. Food process tomatoes, bell pepper, onion and celery. Add all ingredients to the crock pot, add water for desired consistency, and cook on high for about 4 hours. Remove garlic cloves from mixture before serving. Great with crackers, grilled cheese sandwiches, or homemade corn bread.

Sylvia and I were serving our second full-time church in Jackson, Alabama (1975-1978). We were leading a large youth group and needed lots of help. Frank and Dell Reynolds, and their children, came alongside us and helped with nearly everything. Dell was a great cook, and Frank could do anything. Before we decided it wasn’t appropriate for our church to do so, we put on a couple of really scary Halloween Haunted Houses in an old plantation home out in the deep woods of Clarke County.

The youth weren’t, and still aren’t, too excited about vegetables, but they loved Dell’s homemade chili. We got the recipe and have used it for years to feed our family and “youth” of all ages. Enjoy it!!!

	1 bag of dry prepared beef flavored soup mix
	4-5 cups of hot water
	½ to 1 lb of hamburger meat or sausage or combination there of (sausage is best)
	1 can tomato sauce
	1 can V-8 juice (optional depending on the amount of water used above)
	1 can Italian diced tomatoes (do not use Rotel, stick with an Italian flavor of diced tomatoes)
	1 jar Tabasco chili, medium spice
	1 can kidney beans, drained
	1 can northern beans, drained
	1 large carrot, julienne
	3 stalks celery, chopped
	½ onion, chopped
	1 teaspoon oregano
	1 teaspoon basil
	½ teaspoon thyme (Or substitute an Italian spice mixture for above spices)
	garlic powder or garlic from a jar (better with 1-2 fresh chopped cloves of garlic)
	salt and pepper to taste
	½ pound (½ package) of ditali pasta

I use a large crock pot in which to prepare and cook the soup mixture. Start the process with the addition of the beef flavored soup mix to hot water. Monitor the cooking process, and add water if mixture becomes too thick.

Gather and prepare the rest of the ingredients.
Brown the meat in a large saucepan. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for a minute or so, then add mixture to the crock pot mixture.
Cook the mixture at least one hour on high (or slow cook for several hours - preferred).
About one half hour before ready to serve, cook the pasta in sufficient water (following instructions on bag) only until the pasta is al dente or slightly tough. Drain. Timing is important, or they become mushy.
Add the cooked pasta to the crock pot mixture of soup, and simmer for 5-10 minutes(until pasta is tender) and serve.
Serve with salad and garlic bread.

	1½pounds of lean hamburger meat
	¼ pound of hot sausage
	2 cans of chili beans
	2 cans of diced tomatoes, preferably seasoned
	2 cans of tomato sauce
	1-pint jar of hot tomatoes (home made)
	1 can of V8 Picante vegetable juice
	1 package of McCormick chili seasoning
	½ package of 3-Alarm pinto bean seasoning
	1 large onion, chopped
	1 teaspoon of minced garlic
	½ teaspoon of paprika
	½ teaspoon of chili powder
	1 cup water

In a large frying pan, blend well and heat one can of diced tomatoes, tomato sauces, jar of hot tomatoes, and V8 juice with less than 1 cup of water. Simmer while cooking meat. Also, add the paprika and chili powder to this mixture.

Cook hamburger meat and sausage thoroughly with the onions and minced garlic. When completed, drain meat of excess grease. Reheat and add chili beans, second can of diced tomatoes and sufficient water to blend ingredients without making the product “soupy”.

In a large crock-pot, blend the liquid mixture together with the meat mixture and add the package of chili seasoning and ½ package of bean seasoning. Mix very well, and cook several hours to marinate the flavorings together, usually 1-3 hours.

Serve with chopped onions, jalapeño peppers, Fritos, shredded cheese, and other condiments as desired.

Mixed as such, the heat index is mild to medium, depending on seasoning of tomatoes, etc.

Even better the next day when reheated.

	2 pounds ground chuck
	2 cans white corn, drained
	1 onion
	1 can rotel
	2 cups water
	1 large can crushed tomatoes
	1 can pinto beans
	1 can light red kidney beans
	1 can black beans
	2 envelopes taco seasoning
	2 envelopes Hidden Valley ranch dressing

Brown meat and onion, drain. Add remainder of ingredients and simmer for 2 hours.

Great with cheese and sour cream on top! Serve with crackers or nachos.

	2 pounds ground beef
	1 large onion
	1 can pinto beans
	1 can black beans
	1 can dark red beans
	1 10-ounce can rotel tomatoes
	2 14.5-ounce cans petite diced tomatoes
	2 packages taco seasoning
	1 package dry ranch dressing
	2 small cans shoepeg corn

Brown ground beef and onions, drain grease. Add all remaining ingredients, including all liquids from cans. Bring to a boil and then reduce heat to simmer for a least 1 hour. Serve with cheese and sour cream Fritos.

Serves 8 - 10