Cincinnati Skyline Chili

This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.

Source: adapted from Cook's Illustrated

Ingredients:
1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced

Directions:
1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

Easy Green Chili

Source: BHG's New Dieters Cookbook
Makes 4 servings

Ingredients:
3/4 lb. beef stew meat
1 16oz. can hominy or a 12oz. can whole kernel corn, drained
1 14.5oz. can tomatoes, cut up
1 large onion, chopped
1 4oz. can diced green chiles, drained
1/2 cup water
1 tsp. dried oregano
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1 16oz. can kidney or pinto beans, drained

Directions:
In 3 qt saucepan stir together meat, corn, undrained tomatoes, onion, chiles, water, oregano, bouillon, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. To serve, ladle mixture into bowls and top with beans.

Maryland Crab Soup

Ingredients:
2 quarts water
1.5 Tbl. Old Bay
Salt & pepper
1 onion, diced
1 15oz. can diced tomatoes
1 12oz. can tomato paste
1 lb. crab meat
3 cups mixed vegetables (corn, carrots, peas, green beans)
1.5 cup diced potatoes
2 chicken bouillion cubes
2 beef bouillion cubes
1/4 cup worcestershire sauce
1 TBL. sugar

Stove top directions:
Boil water. Add old bay, bouillion cubes, worcestershire sauce and sugar. Disolve. Add tomatoes and tomato paste. Add vegetables and cook until potatoes are done. Add crab meat approximately 1 hour before serving and simmer on low for 1 hour.

Crockpot directions:
Combine all ingredients except crab in crockpot, stir, and cook on low 7-8 hours, stirring occasionally. Approximately 1 hour before serving, stir in crab meat and continue cooking on low.

Chicken Taco Soup

Source: Unknown

Ingredients:
1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn, drained
1 8oz. can tomato sauce
1 (12 fluid oz) can or bottle beer
2 10oz. can diced tomatoes with green chilies, undrained
1 1.25oz. pkg low-sodium taco seasoning
3 whole boneless, skinless chicken breasts

Directions:
Place the onion, beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Cook on low for 5 hours.

Remove chicken breasts from the slow cooker and shred. Stir the shredded chicken back into the soup, and cook for 2 hours.

Serve with shredded cheddar cheese, sour cream and/or crushed tortilla chips if desired.

Pepperoni Pizza Chili

Source: Adapted from Taste of Home

Ingredients:
1 pound lean ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) no-salt added Italian stewed tomatoes
1 can (8 ounces) no-salt tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced turkey pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
Shredded low-fat part-skim mozzarella cheese, optional

Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.

Curried Chicken Corn Chowder

Source: Taste of Home Healthy Cooking

2 medium onions, chopped
2 celery ribs, chopped
1 tbl. Butter
3 - 14 ½ oz cans low sodium chicken broth
5 cups frozen corn
2 tsp. curry powder
¼ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
½ cup all-purpose flour
½ cup 2% milk
3 cups cubed cooked chicken breast
½ cup minced fresh cilantro

In a dutch oven, sauté onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.