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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 042012

Crock Pot Chili Meatloaf

This month is National Chili Month, so I thought I’d try to throw in some not so ordinary dishes that pertain to chili and this is one of them. With the cooler months on our doorstep, it’s time to think of those comfort foods that we enjoy when it’s cold outside. We are still experiencing rain here but it’s suppose to end by tomorrow and bring on fall like conditions when it’s over. It’s been horrible getting phone calls from relatives up north rubbing it in that the leaves are turning beautiful colors and temps are down in the forties and fifties at night, while we are still running the AC to stay comfortable!

Crock Pot Chili Meatloaf
  • ¾ cup crushed Cheez its
  • 1 small onion, finely chopped
  • 2 tbsp finely chopped bell pepper
  • 1 tbsp canned diced green chili peppers, drained
  • ¼ cup chili sauce
  • ½ cup milk
  • 2 eggs, slightly beaten
  • ½ teas salt
  • ⅛ teas fresh ground pepper
  • 1-1/2 lbs lean ground beef
  • 1 cup shredded sharp cheddar cheese
  1. In a large bowl, combine the cracker crumbs with all ingredients, mix well and shape into 1 loaf that will fit into your crock pot, about 6-7 inches round for most cookers.
  2. Place loaf onto a piece of cheesecloth, about 24x9-inches.
  3. Place rack in the bottom of the cooker and gently place loaf on rack; loosely fold excess cheesecloth over top of meat.
  4. Cover and cook on LOW heat for 5 hours or until done.
  5. Holding ends of cheesecloth, lift loaf from cooker, remove cheesecloth and let sit for 5 minutes before cutting into wedges.


I do not recommend using the new crock-pot liners for this recipe, as you want the dripping to go to the bottom of the pot instead of having your loaf sitting in them, hence the rack underneath! Serve with some Mexican style corn and garlicy mashed potatoes and enjoy!

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