Falcon254
Member
angie":2p7vlqa8 said:Hilarious!warpaint":2p7vlqa8 said:-Dont get none on your forehead, cause your tongue will beat your brains out tryin to get to it.
Thank you. Will try it next instead of chicken noodle and let you know. :nod:
I will post my wild rice one on here later ~ its kids' favorite and mine too.
My husband makes clam chowder (which I like in that white base), but he puts tomato juice in it. I don't care so much for that.
I don't think anyone down south would care for my chili ~ its about as spicy as ketchup (we are babies :roll: ), but I will make spicy soup for my husband, he likes it hot, hot, hot!
When we lived in Alaska I made a salmon chowder that was fan-freaking-tastic, but I can't find the recipe now.
Ya'll scuze me but I am still trying to figure out how to work this thing. Since they took my gall bladder out I can't handle good old kick yo butt chile either but try some of this and don't tell anybody that a Texan gave you the recipe.
2 lbs. extra lean chile meat.
1 big onion diced
1 teaspoon of garlic powder or alot more if you like it.
1 1/2 tablespoons chili powder
2 1/2 teaspoons ground cumin
1 28 oz. can diced tomatoes
2 15 oz. cans ranch style beans
1 6 oz. can of tomato paste
1 9.9 oz. can of mushrooms sliced (optional, I love mushrooms)
Large pot brown beef over high heat, stirring often to break up meat untill lightly browned. 5 to 10 minutes. Drain off fat. Stir in all remaining ingredients including juice except for mushrooms, drain them suckers. Heat to boiling, reduce heat to medium low and simmer uncovered 30 minutes to an hour. If it needs a little heat throw in a can of Rotel diced tomatoes with green chiles. After the first batch do it anyway you want to. This bunch around here sure likes the way Paw-Paw throws together a pot of chile.