Cooking With Catholic Mom
submitted by Leigh Ann
4 cans white beans
3 cups chicken broth
1 cube chicken bouillon
16 oz sour cream
2 med chopped onion
2-4 oz cans green chilies
4 cups diced chicken
1 T oregano
2 T cumin
1/2 t cayenne pepper
1 T garlic powder
2 cans white corn
In large pot, saute onion in butter and add spices.
Add remaining ingredients. Cook for 30 to 45 minutes.
(Can also be made in crockpot.) Serve with Jack Cheese.
|Sandy's Chili Recipe
1 lb ground beef
29oz can whole tomatoes
14oz can kidney beans
14oz can pinto beans
Brown meat and season with garlic powder. Add kidney and pinto beans.
Break up tomatoes in blender and add to pot. If you want you can add
chopped celery and onions. Bring to boil then lower heat and let cook. Can
be served over cooked spaghetti noodles or by itself.
|Alexis' Chili Recipe
Brown one pound of lean ground
beef with one large chopped onion and a few crushed garlic cloves. Add one
large can of whole tomatoes with juice, and chop up the tomatoes coarsely.
Add two drained cans of kidney beans and one packet of chili seasoning
mix. Simmer until all is heated through. * Onions and garlic are very good
for our immune system. I try to sneak them in everywhere!
|Marie's Green Chili Stew
Fry stew meat that has been
rolled in flour with oil in fry pan just until browned. Put water in a
slow cooker with chopped carrots, celery, onion, potatoes, and green chili
and stewed tomatoes- diced. Check the frozen section for frozen green
chili or use canned if you don't have fresh. Cook overnight or all day.
The flour from the stew meat helps thicken the water for soup/stew. Serve
with warm rolls or flour tortillas.