Chili

Our little family loves this chili recipe. Its sweet and a little spicy! It is a must have soup in October. Thank you, Renee, for the delicious recipe! If you are competing in a chili cook-off, try this one out! We absolutely love it.

Kidney Bean Chili

Ingredients:

1 lb. hamburger meat
1 onion
46 oz.V8 Juice
2 of the huge 30 oz. cans of kidney beans, drained
4 Beef Bouillon Cubes
1/4 cup Apple Cider Vinegar
1/2 cup Granulated Sugar (white)
2-3 (or more) drops of Tabasco Sauce
1 tsp. garlic powder
4-6 tsp. chili powder (I used 3 normal tsp. of chili powder and 3 of the hot and spicy Mexican chili powder)
1-2 tsp. salt


Directions:

Brown ground beef with diced onion.

After browning you may drain any excess juice. Then add the rest of your ingredients. Let simmer and cook down in a heavy pot for about 45 minutes stirring frequently.

46 oz. of V8

2 big cans of Kidney Beans

4 of these beef bouillon cubes

1/4 cup apple cider vinegar

1/2 cup of sugar

A few shakes of Tabasco Sauce

1 tsp. garlic powder

3 tsp of chili powder

3 tsp of spicy Mexican chili powder

2 tsp salt

stir and let simmer for about 45 minutes or until cooked down and delicious

Yum!

We like to have ours with some baby carrots (we dip the carrots right into the chili), some shredded cheddar cheese mixed in the chili and some corn bread with honey on the side. Yummy in your tummy!

Kidney Bean Chili:

Ingredients:

1 lb. hamburger meat
1 onion
46 oz.V8 Juice
2 of the huge 30 oz. cans of kidney beans, drained
4 Beef Bouillon Cubes
1/4 cup Apple Cider Vinegar
1/2 cup Granulated Sugar (white)
2-3 (or more) drops of Tabasco Sauce
1 tsp. garlic powder
4-6 tsp chili powder
1-2 tsp. salt


Directions:

Brown ground beef with diced onion. After browning you may drain any excess juice. Then add the rest of your ingredients. Let simmer and cook down in a heavy pot for about 45 minutes stirring frequently.

Enjoy!

Potato Soup, Layered Salad, and Rainbow Jello (12 Layer Ribbon Jello)

This year for St. Patrick's Day, I decided to make a tasty Slow Cooker Potato Soup from Paula Deen, a Layered Salad, and also Rainbow Layered Jello Ribbons along with some dinner rolls. They are all tried and true recipes that we love.  The slow cooker soup couldn't be easier and you get maximum taste for minimal effort. The layered salad is a family favorite. It is also fairly easy, and majorly delicious. The Rainbow Layered Jello Salad is something my sister Judy has been making for years. Everyone loves it. Its cute and so tasty. This one does take all day long though! Every half hour you are doing another step. 12 times. So its about a 6 hour process. For me it took a little longer since I wasn't always "Johnny on the spot" every half hour. If you want to skip the layered jello and just do a green one, I don't blame you :). But it is worth all the effort if you are going to be home most of the day. It is so cute and very yummy! Without further ado, here are the recipes:

Slow Cooker Potato Soup:

Ingredients:

1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz ea) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 C chopped onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened
Garnish: minced green onion, Cheddar, shredded, and bacon

Directions:

In a crock pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion, shredded cheddar cheese and bacon if desired.

Layered Salad:

Ingredients:

1 head of rinsed and torn lettuce

5 hard boiled eggs, sliced

8 slices of bacon, crumbled

1 pkg. of frozen peas, defrosted

1/2 purple onion, chopped

8 oz. of shredded cheddar cheese

3/4 cup of mayonnaise

3 Tb. of Sugar

Directions:

Mix mayo and sugar. Layer the salad in this order: lettuce, egg, bacon, peas, and onion. Gently spread mayo mixture over the top, then sprinkle with cheese. Cover and chill. Mix all together when ready to eat!

Rainbow Layered Jello Ribbons:

Ingredients:

6 small jello boxes: red, orange, yellow, green, blue, purple

2 pints of sour cream

Directions:

Dissolve one pkg. of jello in 1 cup of boiling water. Divide in half. Add 1/3 cup sour cream to one half and mix well (use a whisk). Pour into chilled 9 x 13 pan and let set in the fridge for 1/2 and hour. Add 3 Tb. of water to remaining half and pour over set sour cream layer. Then let that set for 1/2 hour in the fridge. Repeat with each different color of jello. Top with whipped cream if desired.

I also made some delicious Parmesan Rolls and we had green grapes. Our feast was delicious!