Ingredients

• 3 tbsp bacon drippings or oil
• 2 large onions, chopped
• 4 lbs lean ground beef
• 3 cloves of garlic
• 16 oz kidney beans
• 16 oz tomato sauce
• 1 to 3 tbsp chili powder
• 1 cup of water or more as needed
• 2 tsp dried oregano leaves
• 2 tbsp ground cumin
• 2 tbsp brown sugar

Directions

Heat oil in dutch oven over medium high heat. Add onions and garlic and cook until translucent.

Add beef, cumin, brown sugar, oregano, and chili powder. Break meat up and continue to cook until no longer pink.

Drain if needed. Add tomato sauce, water and salt. Bring to a boil, lower heat and simmer 1 hour. The longer you cook this recipe the more flavorful it becomes. Adjust seasonings to taste.

Ingredients

• 2 tbsp butter
• 10 baby carrots
• 5 red potatoes, peeled and cut into large pieces
• 1 onion, sliced
• 1/4 tsp salt
• freshly ground salt and pepper to taste
• 1 – 12oz bottle beer
• 2 – 14 1/2 oz cans chicken or veggie broth
• 2 1/2 cups grated cheddar
• 1 cup shredded or julienned cooked ham

Directions

Heat butter in large, heavy saucepan over med-high heat. Add carrots, potatoes and onion. Cook, stirring until lightly browne, 10 minutes. Add salt, pepper and pepper flakes to taste. Add beer; heat to a boil, stirring to scrape up any browned bits. Add chicken broth; heat to a boil. Cook until potatoes and carrots are tender, about 12 minutes.
Pour soup, in batches if necessary, into blender or food processor. Puree. Return to saucepan. Stir in cheese; heat, stirring until cheese is melted, and about 2 minutes. Taste for seasoning. Add more pepper flakes if needed. Ladle into bowls and top with shredded ham. Makes 6 servings.

Ingredients

• 1/2 lb. ground beef
• 1 1/2 cups milk
• 3/4 cup chopped onion
• 3/4 tsp.salt
• 3/4 cup shredded carrots
• 1/4 tsp. pepper
• 3/4 cup diced carrots
• 1/4 cup sour cream
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 4 tblsp. butter or margarine (divided)
• 3 cups chicken broth
• 4 cups diced peeled potatoes
• 1/4 cup flour
• 8 oz process american cheese, cubed (2 cups)

Directions

In a 3 qt. saucepan, brown beef, drain and set aside. In the same sauce pan saute onion, carrots, celery, basil and parsley in 1 tblsp. butter until vegetables are tender about 10 mins. Add broth,potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 mins. or until potatoes are tender.
Meanwhile, in a small skillet; melt remaining butter. Add flour, cook and stir for 3-4 mins. or until bubbly. Add to soup, bring to boil. Cook and stir for 2 mins. Reduce heat to low. Add cheese, milk , salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.

Ingredients

• 3 (10.75 oz.) cans cream of chicken soup — undiluted
• 1 (14.5 oz.) can chicken broth with roasted garlic
• 1 (16 oz.) pkg. frozen whole kernel corn
• 2 cups chopped cooked chicken
• 1 (10 oz.) can Rotel tomatoes with green chiles
• 1 (8.5 oz.) can cream style corn
• 1 (8 oz.) loaf of Velveeta, cubed
• 1/4 tsp. pepper

Directions

Stir together soup and broth until blended. Add corn and remaining ingredients. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 30 min. or until smooth, stirring often.

Ingredients

• 1 can black beans, undrained
• 1 can chili hot beans, undrained
• 2 packets dry Taco seasoning mix
• 2 packets dry Ranch dressing mix
• 1/2 cup chopped onion
• 2 lbs ground beef
• 1 can kernel corn, undrained
• 1 large can diced tomatoes,undrained
• 1 can Ro-Tel (I use extra hot),undrained
• 1 lb Velveeta- cut into chunks
• 3 cups water

Directions

Brown beef, breaking into small pieces. Drain. Add all other ingredients except cheese. Stir and let simmer for 20 minutes. Add more water if needed. Add Velveeta cheese and stir until it melts. Serve with Frito scoops and a dollop of sour cream if desired. Sooooo good. The ranch dressing and taco seasoning mixes really make this soup. You can adjust the “heat” of this by replacing the can of diced tomatoes with another Rotel to make it spicier, or make it milder by using mild Rotel or 2 cans of regular diced tomato. This is a very versitle recipe. Tweak it to fit your tastes.