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Oct 172012

Chili Potato Soup

It’s still chili month and this is a quick and easy recipe for soup that will surely warm you up on those chili nights, oops I meant, chilly! This weekend we’re supposed to be down in the low 50’s at night so it would a great time to fix a pot of this soup because I will have the windows open with that nice cool temperature coming in. It seems like it has been forever getting to this point, maybe even have a little fire going in the fireplace as we have plenty of wood stacked up and ready to go!

Chili Potato Soup
  • 1-1/2 lbs lean ground beef
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 2 cans (15 oz each) tomatoes, chopped
  • 2 cups diced potatoes
  • 1 small can chopped green chilies
  • 2 cans (10-1/2 oz each) beef broth
  • 2 teas chili powder
  • 1 teas salt
  • 1 teas Worcestershire sauce
  • 1 can (15 oz) whole corn, drained
  1. Brown meat in a Dutch oven and drain off the fat.
  2. Add onion and celery and saute until they are crisp-tender.
  3. Stir in the tomatoes with their juice, potatoes, broth, water and seasonings.
  4. Cover and cook over medium heat until the potatoes are tender.
  5. Stir in the corn and heat thoroughly.
  6. Serve with corn bread or crackers and sprinkled with some grated cheese.



Oct 052012

Comeback Chicken Chili

Well it’s Friday and time once again for a football player’s recipe out of my Sunday Night Football Cookbook. This recipe hails from Matt Hasselbeck who now play for the Tennessee Titans and is a former Seattle Seahawk. He suggests serving this green chili with bowls of chopped tomatoes, parsley or cilantro, scallions and black olives, and guacamole, sour cream, crumbled tortilla chips, and salsa on the side. He says it’s also great with corn bread, or spooned over rice. So let’s see how it sounds!

Matt Hasselbeck

Comeback Chicken Chili
  • 1 can (15-1/2 oz) cannellini beans
  • 6 cups low-sodium chicken broth
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 tbsp vegetable oil
  • 2 can (4 oz each) chopped green chiles
  • 2 teas ground cumin
  • 1-1/2 teaspoons dried oregano
  • ¼ teas ground cloves
  • ¼ teas ground cayenne
  • 4 cups shredded cooked chicken breast (2 large breasts)
  • 3 cups grated Monterey Jack cheese
  1. In a large pot, combine the beans, broth, half of the onions, and the garlic and bring to a boil over high heat.
  2. Meanwhile, in a medium saute pan, heat the oil over medium-high heat; add the remaining onion and saute until tender and lightly browned, about 5 minutes.
  3. Add the chiles, cumin, oregano, cloves and cayenne and stir to combine.
  4. Scrape the mixture into the broth, add the chicken and simmer for 1 hour.
  5. Season with salt and pepper to taste.
  6. Ladle into soup bowls and top with cheese.
  7. Serve immediately!


This is National Chili Month, so get in the kitchen and whip up a big batch of chili for the games this weekend. Go Titans…….enjoy!

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