It's National Chili Day - My Favorite Recipe

I have always loved chili, especially during the colder months. In honor of National Chili Day, here is my favorite recipe, developed over time with inspiration from my Pop, mama and husband (he introduced me to Rotel). I have been using venison steak only for the past few years, as I just think it makes it more rustic and more Kentucky!

Brown cubed venison or beef (venison will not need to be drained of fat)
Add a cup of chopped onion during browning
1 can of Rotel tomatoes with chiles (original)
1 15 oz can of petite diced tomatoes
1 regular can of tomato sauce (I fill can with water and add to chile - I like a thinner consistency)
2 can dark red kidney beans
Season with your favorite chili powder mix (I like McCormick's)
Cook on medium heat for about 20 minutes, then reduce to low for another 10.

My family insists on me adding spaghetti noodles. I will add about one serving size, al dente, just a few minutes before serving, sometimes. Sprinkle with cheddar cheese. A dollop of sour cream if you wish.

Cooking with Cabbage - Part 2

Pop's Cabbage Burger Soup

It's finally here! This is absolutely my most favorite soup in the world. The recipe belongs to my grandfather, who is my family's head culinary creator. He was an Army mess sargent during the Korean War, and learned a wealth of knowledge he has lovingly shared with us. I am sure much of my love for this soup is emotionally-based, but I really do think it tastes great and is super simple. I made it this past weekend, and am still enjoying the left overs.

Brown 1 lb. ground beef

Add 1 cup chopped onions during the browning

If you are using high-fat burger, be sure to drain most of it off.

Chop cabbage finely. I use half of a large head of cabbage.

Add a 15 oz can of tomoto sauce, a 15 oz can of dark red kidney beans, and the cabbage to the ground beef. Also add two cans of water. Season with celery salt, ground black pepper and garlic powder.

Enjoy with your favorite corn bread and large glass of milk!

If you try this, please let me know how you like it. You are also welcome to share your mofications.

In Search of the Best Broccoli Soup

I love soup. Beyond chili and my grandfather's cabbage soup (a recipe I may share soon), broccoli soup is one my top food pleasures. My children love it as well, and it is usually ordered at most any restaurant that has it on their menu. But I would love to find that perfect recipe so we can enjoy broccoli soup at home.

I have tried a couple recipes over the last year without much luck. I came close last night with this recipe I found on Food.com - http://www.food.com/recipe/panera-broccoli-cheese-soup-150384 - which claims to be what Panera Bread serves. Since we are huge fans of Panera Bread, we thought we would give it a try.

I call this our "hurry up and take the picture so I can eat" broccoli soup!

It was pretty delicious, but I think improving some of my stovetop handiwork may make it better. Since the broccoli was still pretty crisp, I may consider cooking it a little longer. I think I will also omit the nutmeg in the future. Leaving out the floor dirt may also be a good idea. I let my daughter chop up the broccoli and carrots, and she then called her little brother over to help. After he took a few cranks on the rotary chopper, he thought it would be a good idea to dump the broccoli all over the floor. It had to be saved! All in all, we were pretty happy with the result, and every bowl was licked clean. But still I would give it an only an 8.

If you have a favorite broccoli soup recipe for my family to try, please send it my way. The search is still on. I may also be in need of a few soup cooking tips.

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