Mom's Chili

My mom's chili has been a family favorite (especially with my brother) for years. She often makes it when we go home and she had it waiting for my husband and I when we came home from the hospital after our daughter was born so Mom's chili definitely has lots of good memories associated with it.
It's really quite easy to put this Chili together. It benefits from a long simmer time so, if need be, you can make it early in the day and let it simmer all day. Growing up, we always had Club crackers with our chili so that's how I eat mine. My husband has adopted the Club cracker technique but also adds olives to his. To each his own!

Mom's Chili
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Yields: ~10 servings

Ingredients:
1 lb hamburger (not pictured)
2 medium onions, chopped
4 cans tomatoes
4 can kidney beans (drained, reserve juice)
3 T chili powder
2 T flour (not pictured)

Directions:

   1.  Fry hamburger until no longer pink; drain fat.

   2.  In a large pot combine meat, chopped onions, tomatoes (with juice), and kidney bean juice.

   3.  In a small bowl mix chili powder and flour with water until it makes a watery paste. Add to pot.

   4.  Simmer for at least 1 hour. Thirty minutes before serving add beans.

   * This recipe freezes well.

This is linked to URS and Finding Joy in My Kitchen.

3 Bean Salad

Much like the Stromboli we had at the same meal, the memory that comes to mind when I think of 3 Bean Salad is eating at my sister-in-law's house soon after we were engaged. It was delicious and finally this summer I got around to figuring out my own version!
Technically, I suppose mine is only 2 Bean Salad since all I use is green beans and kidney beans (white kidney beans in these pictures). I looked at buying wax beans like many recipes call for but since I can get green beans for half the price I call that good enough!
This salad tastes best if you mix it up in the morning for an evening meal. That way all the flavors can really blend to make a delicious taste.

3 Bean Salad
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Yields: 6-8 servings

Ingredients:
~ 2 cups green beans
1 can kidney beans
1/2 cup chopped onion
1 tsp parsley
1/4 tsp salt
1/4 tsp pepper
1/2 cup Italian dressing
5 tsp sugar
1/8 tsp garlic powder
1/8 cup apple cider vinegar
1/8 cup vegetable oil  

Directions:
   1.  In a medium bowl combine beans, onion and parsley.
   2.  In a small bowl mix salt, pepper, dressing, sugar, garlic powder, vinegar and oil.
   3.  Pour dressing over beans; stir well. Refrigerate until serving.

This is linked to Good Cheap Eats and URS.

Fiesta Chicken Soup

There are a few different "Mexican" based soups in our rotation but I keep each of them there because they each have their own little twist. This one incorporates so many ingredients and in the end they all go together so well. The flavors meld perfectly, especially considering the relatively short cooking time.

One thing that amazed me about this soup was how much color the broth had. Most of it, I assume, is from the tomato juice but look at that color!

Fiesta Chicken Soup
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Yields: 4 servings

Ingredients
1 T Italian dressing or olive oil
2 chicken breasts, cut into bite size pieces
1 onion, chopped
3/4 cup carrots, sliced
1 can stewed tomatoes
2 cups chicken broth
1 cup water
1 tsp chili powder
3/4 cup peas
1 can kidney beans, drained
1/2 cup shredded Cheddar cheese

Directions
   1. Cook chicken, onions and carrots in the Italian dressing until the onions and carrots are beginning to soften.
   2. Add tomatoes (with juice), chicken broth, water and chili powder to pot. Bring to a boil; reduce heat to medium and simmer.
   3. Fifteen to 20 minutes before serving add peas and kidney beans.
   4. Serve with cheese sprinkled over the top.
Notes: The measurements of the vegetables are extremely flexible. I've also added green beans.

Source: Kraft Foods

This is linked to Tasty Tuesday and URS.

Chicken Tortilla Soup

I can't recall where we first came across this recipe but we sure are glad we found it. It makes such a filling and delicious soup. It's a wonderful crock pot recipe which some good ingredients. It tends to be my go-to soup as everything is a standard pantry ingredient.

Chicken Tortilla Soup
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Yields: 5-6 servings

Ingredients:
2 chicken breasts
2 cans diced tomatoes, undrained
1 can beans-kidney or pinto, drained and rinsed
1 cup salsa
1 cup corn
shredded cheese
tortilla chips

Directions:
   1.  Place chicken, tomatoes, beans and salsa in a crock pot. Cook on low 4-5 hours.
   2.  Thirty-45 minutes before serving, remove chicken breasts and either shred or dice. Add corn. Cook for at least 30 minutes longer.
   3.  Serve with shredded cheese and tortilla chips.

This is linked to Tasty Tuesday, Crockpot Wednesday, Good Cheap Eats and URS.