The cold of winter has me drinking coffee in the afternoon and making soup weekly for dinner. There is something about a hot bowl of soup to take away the chill and provide a warmth to the frozen days. Besides the warmth it is an easy one pot dinner, simply add a homemade loaf of bread, cornbread or cheese and crackers.
I thought I would share with you some of our favorites that we rotate through, complete with my Dad’s chili recipe. Bon Appetit!
White Chicken Chili
Sausage and Veggie Soup
Flu-Fighting Chicken Noodle Soup
Chicken Wild Rice
Chicken Tortilla Soup – Magnolia Table by Joanna Gaines
Butternut Squash Soup – Magnolia Table by Joanna Gaines
Beef Stew – Magnolia Table by Joanna Gaines
1 lb. ground beef (he uses Elk meat)
2 cans (15 oz) Bush’s chili beans
1 cup of onion
2 cans of green chilis
1 can (14.5) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tbsp chili powder
1 tsp oregano
1 tsp sugar
- In a large pan cook beef and onion until browned.
- Add in remaining ingredients and stir. Bring to a boil. Cover, reduce heat to a simmer for 20 minutes.
I didn’t realize chili was served with noodles until I became a Wisconsinite, it seems to be the norm here. Even restaurants will serve a side of noodles with your chili. To compromise, I prefer to use small elbows when I make it.