(95) Amy's Big Batch Chili

I recently made chili for our annual pumpkin carving gathering. I adapted this recipe from one from Cooking Light. I made my own tweaks on it and quadrupled the recipe. It was nicely spicy and very filling!

Yield: 24 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Amy's adaptation of a Cooking Light recipe

4 pounds ground round
4 cups chopped onion
2 cups chopped green bell pepper
2 cups dry red wine or water
4 tablespoons chili powder
4 teaspoons sugar
4 teaspoons ground cumin
1 teaspoon salt
4 garlic cloves, minced
4 (15-ounce) cans kidney beans, undrained
4 (14.5-ounce) cans stewed tomatoes, crushed with your hands
1 can original Rotel (diced tomatoes with chiles)
1/4 cup diced pickled jalapenos
6 oz shredded reduced-fat extra-sharp cheddar cheese

1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.

2. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.

3. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.

4. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.

NUTRITIONAL INFO:
CALORIES 243(21% from fat); FAT 5.6g (sat 2.3g,mono 1.8g,poly 0.5g); PROTEIN 25.5g; CHOLESTEROL 49mg; CALCIUM 154mg; SODIUM 637mg; FIBER 3.1g; IRON 4.1mg; CARBOHYDRATE 22.9g

Brunswick Stew

This recipe doesn't get a number because it's anything but new to me. This recipe comes out of Virginia Hospitality cookbook. My mom has been making it for years and it's my perfect comfort food. Served with some good cornbread (Jiffy brand is my favorite!), this is an excellent meal. It makes a TON, but it's worth the effort. Please don't skip the chicken cooking part!

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Brunswick Stew
Source: Virginia Hospitality Cookbook – pg: 50

Amy’s Comments: I find myself adding water as this soup cooks. It's not meant to be super brothy, but if you don't add a little water here and there, you'll have a dried mess!

Recipe Comments: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving (days).

Ingredients:
1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16.5 oz white shoepeg corn
10 oz frozen small butterbeans (aka lima beans to you northerners!)
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 tbsp. vinegar
1 tbsp brown sugar
1 tsp Worcestershire
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp. butter

Directions:
1. Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. (30-45 minutes, in my experience)

2. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, vinegar, and brown sugar; cook 2 hours or until tender. (I normally only go about an hour here, mostly because I can't wait any longer!!)

3. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, marjoram, and butter. (I normally let it cook 30 more minutes from this point to really meld the flavors)

Serves: 6-8 (more like 8-10 in my book)