Post your favorite winter time stew or soup (Bonus points if it's easy)

[2LaneCruzer]

I may be straying from the original topic a bit, but here is a recipe for green chili that I really like. I got the basic recipe from the winner of a chili cook off...note that it contains celery; something I never thought of putting in chili. Any way, hope you like it.

Green Chili​

2 pounds course ground chili meat
1 large yellow onion - chopped
1 cup chopped celery
1 15 oz can diced tomatoes (not stewed...or the equivalent of frozen from last summer's garden).

2 cans Rotel tomatoes/green chiles (your choice of original or hot) Optional: You can substitute another can of diced tomatoes.

1 Package of Williams Chili Seasoning

(I like to add a couple small cans of mild, diced green chiles also)
One 15 oz can of red kidney beans; drained

One small can of tomato sauce


Add onions and celery and a dash of olive oil to a stew pot. Heat on high heat until onions begin to clarify; stirring often.

Crumble and brown chili meat. Drain, if desired. Add the rest of the ingredients and seasoning. Cover and simmer 2 hours; stirring occasionally.

 

[Oaktree]

2 pounds course ground chili meat

This may be a stupid question in your part of the world, but what is "chili meat"? Never heard the term before, nor have I ever seen anything at the supermarket called that. I've always used hamburger when I've made chili. Am I making a huge faux pas?
I understand the southwest takes their chili very seriously.

 

[Molalla1]

This may be a stupid question in your part of the world, but what is "chili meat"? Never heard the term before, nor have I ever seen anything at the supermarket called that. I've always used hamburger when I've made chili. Am I making a huge faux pas?
I understand the southwest takes their chili very seriously.

I believe it is just as stated . . . course ground.

 

[MasseyFerg231]

This may be a stupid question in your part of the world, but what is "chili meat"? Never heard the term before, nor have I ever seen anything at the supermarket called that. I've always used hamburger when I've made chili. Am I making a huge faux pas?
I understand the southwest takes their chili very seriously.

Here it’s ground beef but the diameter of the threads of meat is slightly larger than a pencil diameter as opposed to normal Spahgetti size threads.

 

[gsganzer]

Chili meat here is almost like chipped beef

 

[2LaneCruzer]

This may be a stupid question in your part of the world, but what is "chili meat"? Never heard the term before, nor have I ever seen anything at the supermarket called that. I've always used hamburger when I've made chili. Am I making a huge faux pas?
I understand the southwest takes their chili very seriously.

Most stores carry the coarse ground hamburger especially for making chili. If it's not available, we buy lean hamburger.

GRIND SIZES

"Ground beef is made with different sized plates on the meat grinder. It may be fine, medium, or coarse. Fine is the most popular and commonly found in grocery stores and butcher shops. We use it everyday in our production of grinds for the meat case and is perfect for most recipes. Medium size will have a meatier texture, while holding in more moisture. This is definitely my grind choice for burgers!! Coarse ground is best for recipes like chili. The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it’s best to grind the meat through twice for a consistent product. "

Note: regular, medium and coarse.

 

[sree251]

This is our favorite winter meal and maybe the easiest to make. Chopping up an onion is the hardest part. Freezes great too, we get about 12-13 bowls out of a double batch.

Hoping others will post their favorites.

View attachment 720523View attachment 720524

Why 2 hours for this stew? 40 minutes should do it?

 

[Root Cause]

Why 2 hours for this stew? 40 minutes should do it?

I did not create this recipe just passing it along. If 40 minutes works for you, please let me know, and thanks for thinking about it.

 

[Thomas]

Beef stew in thick broth with home made bread.

 

[Molalla1]

Beef stew in thick broth with home made bread.

Yummy!

 

[sree251]

Beef stew in thick broth with home made bread.

Sounds yummy. Do you prefer cornbread?

 

[jeff9366]

I made 2LaneCruzer's recipe yesterday afternoon:

“Green Chile Stew (Pork)”​

One small (2 lb) pork roast, cut into 1/2 inch cubes
I used two X 1 pound pork steaks, floured. I like a little bone in stew.

One can of diced tomatoes (Low salt.)

One medium yellow onion, chopped

Potatoes, 2 or 3 medium, cubed
I used yellow potatoes, which do not dissolve.

Chopped Green Chile, (to taste, depending on how hot they are).
I used one 4-ounce can of Walmart diced mild Green Chiles.

One clove of garlic, chopped.

Salt and pepper to taste

Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with pepper, garlic and salt.

When meat is done to a golden brown, put all ingredients into the pot with the potatoes; simmer until the potatoes are done.

I used my 25-year old Le Creuset enameled cast iron pot. After browning floured pork steaks I put other ingredients in the pot on top of browned pork, including raw yellow potatoes.
Heated on stove top to a rolling boil**, then baked/braised in the oven at 250 degrees for two hours. Stir after one hour, add a little water if necessary.

**Meat will not become tender unless pot contents cook at or above 200 degrees F.

Fabulous gravy. All pork fell off the bones.

YUM.

2LaneCruzer thank you for posting this recipe.​

=====================================

 

[Thomas]

Sounds yummy. Do you prefer cornbread?

Butter bread right out of the oven.

 

[sree251]

I made this last night:

“Green Chile Stew (Pork)”​

Sounds tasty. Is this a personal recipe?

 

[jeff9366]

Sounds tasty. Is this a personal recipe?

Post #11 by 2LaneCruzer. This recipe is a keeper.

 

[2LaneCruzer]

Post #11 by 2LaneCruzer. This recipe is a keeper.

Here's the story. My younger brother (RIP) lived in Albuquerque for about 50 years. He was a fireman there, where he retired. He was also, for the most part, the cook. It was his personal recipe, and he made it a lot. I know he cooked a lot of Mexican recipes; and this one is the only one I ever used. I cook it occasionally for the Elks Lodge when they cook Mexican; my friend Speedy Gonzales loved it!

 

[sree251]

Here's the story. My younger brother (RIP) lived in Albuquerque for about 50 years. He was a fireman there, where he retired. He was also, for the most part, the cook. It was his personal recipe, and he made it a lot. I know he cooked a lot of Mexican recipes; and this one is the only one I ever used. I cook it occasionally for the Elks Lodge when they cook Mexican; my friend Speedy Gonzales loved it!

Any Okahoma country cooking recipe you like? I am collecting favorite recipes of rural folks.

 

[2LaneCruzer]

Yeah, I have a few; I'll do some research and post them...maybe even a new thread? I'll start with this one; my Mom got this from my Grandmother. I love it!

“Sharn Jean’s Wilted Leaf Lettuce Salad”
​

Ingredients
2 or 3 eggs, boiled and sliced
Bowl of fresh leaf lettuce, washed and drained in colander
¼ cup sugar (approximate)
4 slices smoked bacon
several fresh green onions and radishes
½ cup cider vinegar
¼ cup water
Boil your eggs, cool them and slice.
Fry the bacon crispy and remove the skillet from the burner.
Drain, cool and crumble the bacon, and set aside the bacon drippings.
Slice the onions and radishes.
Remove the drained lettuce from the colander to a large salad bowl, and sprinkle with sugar;
Mix the vinegar and water and add to the bacon drippings. Heat to boiling, and immediately pour over
the lettuce to wilt.
Add the eggs, onions, radishes, bacon bits and salt and pepper to taste. Toss and serve immediately.
(Note: you will probably want to adjust the sugar/vinegar to your own taste)
This is my particular favorite. It does require a bit of art, but you should be able to get it right after a
couple of times. Make sure the vinegar/bacon drippings get very hot, and are poured over
immediately. The lettuce should be as fresh and tender as possible. I have never eaten a bad batch.
After a hard day in the yard, just open up a cool beer, put a thick rib eye on the grill and get ready for a
meal fit for a king. Time the steak, a platter of fried okra and the wilted leaf salad to come off about the​

same time…it doesn’t get much better than this. I couldn’t recommend it more highly.

 

[2LaneCruzer]

"Elsie's White Holiday Cake"
​

I am going to give you a treasured family recipe for a special kind of cake. It's not fruit cake, and it's not
your everyday kind of cake either. Anyone can make it, even me. I use to take it to work and they
gobbled it up. This is not a fruit cake; don't get the two confused.


2 cups sugar
2 cups flour
1 pound of butter
6 eggs
1 pound of white raisins
2 ounce bottle of lemon extract
1 pound of chopped nuts
Cream Butter and sugar. Add eggs one at a time; cream. Sift flour once, then measure. Mix flour,
raisins and nuts together & add to creamed batter. Add extract and mix well. Bake at 300 - 325
degrees for one hour or longer in an angel food cake pan. Remove from oven, cool and remove from​

pan. Wrap in Saran Wrap, then in aluminum foil. Best if aged at least 30 days before serving.

 

[Oaktree]

Most stores carry the coarse ground hamburger especially for making chili. If it's not available, we buy lean hamburger.

GRIND SIZES

"Ground beef is made with different sized plates on the meat grinder. It may be fine, medium, or coarse. Fine is the most popular and commonly found in grocery stores and butcher shops.

I wonder if it's a regional thing. Only ever seen one size ground beef anywhere here, at least in the supermarkets. Not sure where there is a butcher shop anywhere nearby, only one I know of closed maybe 10 years ago.