DawgTalkers.net Forums DawgTalk Tailgate Forum It's fall, time to share your soup, stew, and chili recipes...

I got ths idea from PBS, I just tweeked it a little.

2 small cans sauerkraut
1lb ground sausage
10-12 pierogies
salt, pepper, caraway seeds and other spices to taste

Ball sausage and brown in skillet.
Boil or fry pierogies
Put all ingredients in crocpot until warmed.

Feeds about 4
Costs $6- $10

I usually use ground sausage, but you can also use polish sausage, deer sausage for you hunters, anything you have.

I need some fresh ideas, so share away!

Campbell's Chunky Steak, Cheese and Potatoes

Pull the tab back, pour contents in a container, and microwave for 3 minutes.

Mmm, mmm good!

2 cans of pork & Beans
1 pound of hamburger or ground venison if you were lucky last year...
1 jar of mild salsa
1 can of v-8 juice

mix together for some great tasting Chilli

Cook up some corn bread and your set for a warm meal after an afternoon bow hunting....

You guys are gonna hate me for this one..

I used to spend hours mixing just the right incredients for my chili and never got it consistent.

So one day, I'm watching Throw down with Bobby Flay on the food network. They are going to texas to take on this lady that has won a ton of chili cookoffs... She uses all dry ingrediants..

She beat bobby flay.. Then I look on the web and low and behold, there she is hocking her chili mix.

Her name is Cindy Reed and her company is Cinchili and Co. www.cinchili.com.

I go on there, buy her Cin Chili mix and when it gets here.. I make a batch...

WOW, I"m knocked out. it's what I've wanted but I have no more inconsistency issus.

Brown up 2 lbs of Ground beef, or Ground Turkey or Venison if you have it.

In a pot, add one 14 ounce can of beef broth and one 8 ounce can of "no salt" tomato sauce.

Bring to a boil and add in the Cin Chili mix,, stirring on occasion. Add in the in the browned meat and let simmer for about 30 mins. if you want it hotter, add a little Cayenne powder.

The no salt tomato sauce is important.. this is pretty salty from the package.. so add at your own risk and to taste..

Mmmm, that sounds good. I may have to try that this weekend!

Poor old Shep.

He will think I am in the house

I don't make stew unless Gumbo would count....too hard to type that out...

I make a few pretty good soups....I like soup

Just a quick breeze through in non recipe form....lazy tonight

Chicken Soup

Cover a small chicken with water, add some celery, a large onion cut up, salt, pepper, thyme, dash of basil, garlic clove crushed, and maybe 2 bullion cubes....cover,boil and simmer until chicken is cooked, ...remove chicken to cool....strain broth.....just a note....clean the chicken to remove any hunks of liver that may remain on the carcass before putting in pot..that doesn't help a chicken soup .

Add real egg noodles...a bag......boil until done...debone cooled chicken and add to broth.

Adjust salt and seasoning to taste... add a liberal amount of fresh chopped parsley, and simmer on low 30 minutes before serving.

Hint....have 3-4 cans of store bought chicken broth on hand to add as the noodles continue to absorb broth.

Especially for the left overs....unless you like flavored noodles...which i do from time to time.

Chili....sorry..I have a secret ingredient I have shared with one person on this board, and one is enough....other than that it is pretty standard stuff....

Hint to be fair...the secret ingredient is a portion of the meat.


Actually....2 ingredients, and one I will share....the secret to chili is to not make it too hot...I always make a hot chili sauce people can add if they want it hot...as a cook, you need to make it for the person with the least resistance to heat and offer something other than bottled for those who like it hot.

The secret to getting great chili flavor without making it too hot for people is to use a liberal amount of cumin....cumin tastes like chili powder....just not hot....you still use some chili powder and cayenne...people expect a little heat....but add cumin for the chili flavor without the heat

6-Animal Chili Recipe (not 6-alarm)

1 lb of bacon
1 lb of skirt steak
.5 lb of ground chicken
.5 lb of ground turkey
.5 lb of ground bison
.5 lb of ground lamb
Canned tomatoes (about 24 oz.)
Jalapeños
1 medium onion
3-4 garlic cloves
16 oz. can of bean (not kidney)
Can of beer
Chili seasoning (standard stuff in the packets)

1. Dice the bacon up and toss it in the pot to brown. Remove the bacon for garnish. Keep the bacon fat in the pot (you can remove some of it).
2. Throw the skirt steak in the freezer for 15 mins to firm it up a bit and then dice into half inch cubes. Brown them in a pot. Don’t go too long. Remove and let rest.
3. Dice up an onion and some garlic and toss in pot. Brown and remove for the tomato puree.
4. Same pot, drop the rest of the ground meat. Chicken and turkey go in first. They need to cook the longest. Brown, strain and then back in the pot.
5. Throw the steak back in the pot.
6. Dump around 20 ounces of canned whole tomatoes in a blender with a jalapeño or two (or three or four…), the onion/garlic stuff, chili seasoning and half a can of chili beans (adds to the thickness).
7. Add tomato puree, can of beer and rest of beans to the meat pot.
8. Serve in bowl with a tablespoon of the crispy bacon on top.
9. Add sour cream, optional

Six animals and some beans is all you’ll find in the bowl.

Sounds grousum but delicious.
These are all good ideas, keep em coming!

In that chicken soup, I forgot to mention some carrots.

Does pot roast count as "stew"? Oh well, here goes..

In a big crock pot, cut up some taters, just enough to layer the bottom of the crock pot. Sprinkle with some kind of season-all that you like and cover with brown gravy (about a cup, cup and a half). Sit the pot roast on the taters and put veggies of your choice around the sides up to about the top of the meat. (I use more taters, carrots, green beans and sometimes corn) season-all again, coat with about another cup of brown gravy and a family size can of cream of mushroom soup, enough to just reach the top of the veggies... crock pot on low for 6 hours or high for 4 hours.. I recommend the low for 6 hours..

The meat will fall apart with a fork and the mushroom soup/brown gravy mix makes a great sauce...

** disclaimer, I love onions and would use onions but the wife is allergic so I can't...

When you mention "pot roast"......what cut of meat and how big?

I like a nice round about 2 1/2 to 3 pounds seems to fit well and allow for lots of veggies.

I thought I heard you like the rump roast.

How big a crock pot?? Big to you might be small to me...

Hell I don't know how big our crock pot is.. we have 2, one for parties for small stuff like meatballs.. and a bigger one for roasts and chili and stuff... Here, hold on a minute.

Hamilton Beach, 6 qt... this one.

Hamilton Beach? Uh oh, now you're gonna get Brownsbabe talking about Kitchenaid!

That's what I was thinking.... who's ready to a sales presentation? She'll be happy to know that my blender is a Kitchen Aid.

Not to derail the thread , but does anyone have a crockpot that actually slow cooks? It seems like all of the newer ones cook too fast even on low. I'm sure it's probably because they don't want to get sued for people not cooking their food long enough but, I hate it.

Mine is a newer West Bend. It has High, Low, and Keep Warm. It's lower than low, but still gets a little too hot for extended periods. I know what you mean though, my old Rival is like that.

My mom has one that actually has a thermostat gauge on it like an oven. It's from the 70's though, not sure if you can still find them. She calls it a slow roaster, or dutch oven... something like that.... ask Lisa.

I didn't know that the newer ones were like that. Mine is about 10 years old I think....it cooks so slow that sometimes I have to put it on high.

Ahhh, I love this time of year. College football, pro football, cold weather, lots of comfort food - YESSSS!

My wife made beef stew this past weekend. She Browned some sirloin, chopped up some veggies, threw in some beef broth, - Great! Then she made some cornbread for the side dish.

My wife and my fall favorite: Spinach, chicken stock, white rice, sweet italian sausage. - Mix'em together for a great soup dish. -Throw in some thick, crusty bread on the side, man is that good.

I agree....and you are probably correct about the temp.

The new one I have, even on low tends to cook hot.

In the past, I would take out the roast maybe 36-40 before cooking and bring the temp up a bit so it would cook properly....now, you almost have to go straight from the fridge to help slow the process down.

The object of the things is to cook over 8-10 so you can start cooking, go to work and come home with a finished product....now, things finish up at 3 and then overcook IMO.

Been thinking about putting a lamp timer on the thing..shut it down for a hour or so sometime in the middle of the process.

Good info, thanks. PM me, I think we can work out a deal.

Oh, and a little birdy just told me she had lunch with the cutest little baby.

Yup! Anna drove herself up to Cleveland for lunch today. PM on its way shortly.

Maybe you'll get a finder's fee.