Chili con Carne

Chili con Carne

All You MAY 2011

• Yield: Serves 10
• Cook time:7 Hours
• Prep time:20 Minutes
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Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces hot Italian sausage, casings removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded, finely chopped

• 2 tablespoons chili powder
• 1 tablespoon plus 1 tsp. cumin
• 2 teaspoons dried oregano
• 1/2 cup beer
• 2 14.5-oz. cans diced tomatoes
• 1 15.5-oz. can dark red kidney beans, drained and rinsed
• 1 15.5-oz. can black beans, drained and rinsed

Preparation

1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.

2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.

3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.

Creamy Corn Chowder

Creamy Corn Chowder

This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.

All You NOVEMBER 2007

• Yield: 8 Servings
• Cook time:30 Minutes
• Prep time:15 Minutes
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Ingredients

• 6 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 medium red bell pepper, seeded and chopped
• 3 medium red potatoes, diced
• 1 (1 lb.) bag frozen corn kernels, thawed

• 1 teaspoon dried thyme
• Salt and pepper
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 bay leaf
• 1 cup half-and-half

Preparation

In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.

Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.

Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

Remove bay leaf and stir in half-and-half. Cook until warmed through.

Old- Fashioned Chili

Old-Fashioned Chili

Thise easy slow-cooker chili recipe costs just under $2 per serving, making it a budget-friendly option for busy weeknights.

All You DECEMBER 2006

• Yield: 4 Servings
• Cook time:8 Hours
• Prep time:5 Minutes
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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons chili powder
• 1 pound ground beef

• Salt and pepper
• 1 (28 oz.) can chopped tomatoes, with liquid
• 1 (19 oz.) can red kidney beans, drained
• C heese, jalapeño chiles, onions and sour cream, optional

Preparation

In a large skillet, warm oil over medium-high heat. Add onion and chili powder. Cook, stirring often, until softened, 3 to 5 minutes. Add beef, salt and pepper and cook, stirring, until crumbly and no longer pink, about 5 minutes. Transfer contents of skillet to a slow cooker.

Add tomatoes and beans. Stir well, cover and cook on low for 8 hours. Top chili with condiments such as shredded cheese, sliced jalapeños, diced onions and sour cream.

Three- Bean Chili

Three-Bean Chili

All You JANUARY 2009

• Yield: 4 Servings
• Cook time:25 Minutes
• Prep time:5 Minutes
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Ingredients

• 2 slices bacon, cut into 1/4-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup chili powder
• 1 15-oz. can white beans, drained and rinsed

• 1 15-oz. can kidney beans, drained and rinsed
• 1 15-oz. can black beans, drained and rinsed
• 1 28-oz. can diced tomatoes
• 1 cup canned low-sodium chicken broth
• Salt

Preparation

Cook bacon in a skillet over medium heat until softened but not crispy, about 2 minutes. Drain all but 1 Tbsp. fat from skillet. Add onion and garlic and cook over medium-high heat, stirring, until onion has softened, about 3 minutes. Stir in chili powder and cook, stirring, for 30 seconds.

Stir in beans, tomatoes and broth and bring briefly to a boil. Turn heat to medium-low and simmer until chili is slightly thickened, about 15 minutes. Season with salt and serve.

White Bean and Chicken Chili

White Bean and Chicken Chili

One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin.

All You JULY 2007

• Yield: 6 Servings
• Cook time:8 Hours
• Prep time:30 Minutes
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Ingredients

• 2 (15 oz.) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 tablespoon vegetable oil
• 2 whole bone-in chicken breasts (3 lb.)
• teaspoon salt and black pepper

• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 (4 oz.) cans roasted green chilies, drained
• 1 cup water
• 1 tablespoon ground cumin

Preparation

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

Turkey Soup with Rice

"On chilly days, this warms your soul, without all the guilt of a cream-based soup." --Rachel Carver, 32, Sanford, N.C.

All You NOVEMBER 2013

• Yield: Serves: 4
• Cook time:40 Minutes
• Prep time:10 Minutes
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Ingredients

• 3/4 cup brown rice
• 2 tablespoons vegetable oil
• 2 carrots, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1 pound ground turkey

• 3 3/4 cups low-sodium chicken broth
• 2 cups chopped kale
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons finely chopped fresh parsley

Preparation

1. In a saucepan, bring rice and 1 1/2 cups water to a boil over high heat. Cover; reduce heat to low. Simmer until rice is still just slightly firm, about 30 minutes.

2. Warm oil in a large saucepan over medium heat. Add carrots, season with salt and cook, stirring occasionally, until almost tender, about 3 minutes. Add garlic; sauté 30 seconds. Transfer carrot mixture to a bowl. Add turkey to saucepan. Season with salt and pepper. Cook, stirring to break up chunks, until no longer pink, about 5 minutes.

3. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan. Taste and season with salt and pepper. Stir and bring to a boil over high heat. Reduce heat to medium and simmer until rice is tender, about 5 minutes. Sprinkle with parsley and serve.

Black Bean Soup with Shredded Pork

This heartier version of black bean soup gets added protein with the addition of shredded pork.

All You MARCH 2009

• Yield: 8 Servings
• Cook time:6 Hours
• Prep time:10 Minutes
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Ingredients

• 1 pound dried black beans, rinsed and picked over
• 2 bone-in center-cut pork chops (about 1 1/4 lb.)
• 2 slices bacon, chopped
• 1 onion, finely chopped

• 2 cloves garlic, finely chopped
• 1 tablespoon chopped canned chipotle chilies in adobo plus 1 Tbsp. adobo sauce
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt

Preparation

Combine 6 cups water, beans, pork chops, bacon, onion, garlic, chilies, adobo, cumin and salt in slow cooker. Cook on low until beans are tender and pork chops are falling apart, 4 to 6 hours.

Remove and discard bacon. Cut pork away from bones. Discard bones and shred meat. Add meat back to slow cooker with beans. Season with additional salt and serve.