Someone requested a "Pumpkin Recipe" thread a few days ago. I though we could share "Fall Foods" recipes instead, just in case someone doesn't like pumkpin. Now, I'm going to share something I NEVER share - just hope I don't come up against any of you in a chili cookoff in the future.
This is my 3 time award winning chili recipe:
3-4 lb chili meat
3 cans ranch style beans including liquid
3 cans pinto beans including liquid
1 can stewed tomatoes
1 lg onion - diced
1 can Rotel - med/hot (your preference)
1/2 cup ketchup
1/2 cup med/hot picante sauce
2-3 TBS Cumin
6 TBS Chili Powder (adjust to taste)
1 TBS Garlic Powder
1-2 TBS Onion Powder
4-6 cups water - I usually add a little as it simmers - keep it within an inch or two of the top of my pot
Saute meat/onions to cook thoroughly. Add all remaining ingredients and simmer for 3-4 hours. Serve topped with cheese, sour cream, scallions - whatever your flavor.
CREAM OF PUMPKIN SOUP
*It's not mine, but it sounds yummy!
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Preheat oven to 400 degrees F(200 dgrees C). Combine butter, brown sugar, and cinnamon.Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger,and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.