Melanie's "2 Can" Chili

1 lb. lean ground beef 1 large sweet onion, diced
3 stalks celery, diced
3 Tbsp minced garlic
Plenty of fresh ground black pepper

Brown beef together with onion, celery and garlic. Drain any grease.
Heat to med-high and add:

2 cans fire roasted tomatoes (don't drain)
2 cans tomato sauce (I rinse the cans and end up adding about 1/2-3/4 can water)
2 cans dark red kidney beans (drain the tops because bean goo is disturbing)
2 Tbsp balsamic vinegar (don't sub another kind)
2 Tbsp really good/dark raw honey
2 Tbsp chili powder

Simmer for at least one hour. Try to share.

Cheese Chowder

Start to finish: 30 Minutes
Makes: 6-8 side dish servings (about 5 cups)

1 cup water
1/2 cup chopped carrot (1 medium)
1/2 cup celerey (1 stalk)
1/2 cup chopped red sweet pepper
1/4 cup thinly sliced green onions (2)
3 cups milk
1/4 cup all-purpose flour
1/2 tsp instant chicken bouillon granules
1/4 tsp white pepper
1 1/2 cups shredded sharp cheddar cheese (6 oz)
1 1/2 cups shredded American cheese (6 oz)

1. In large saucepan bring water to boiling; add carrot, celery, sweet pepper, and green onions. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
2. In a small bowl gradually stir about 1 cup of the milk into the flour; stir into cooked vegetables in saucepan. Add the ramaining milk, the bouillon granules, and white pepper.
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add cheddar cheese and American cheese, stirring until melted.

Quick Cheese Chowder: Prepare as above, except omit celery, sweet pepper and green onion. In a large saucepan combine the water, carrot, and one 10-oz package frozen cauliflower or frozen cut broccoli. Bring to boiling; reduce heat. Simmer, covered, about 4 minutes or just until vegetables are crisp-tender. Do not drain. Cut up any large peices of cauliflower or broccoli. Continue as directed in step 2. Makes 6 to 8 side-dish servings.

*If feeding this as a dinner for 4 or more people, triple the recipe. Can of evaporated milk can be substitued as the milk, it makes it very creamy. I just used mild cheddar because that is all I had, but it tasted great. I want to try it mixing the different cheeses.

Broccoli Cheese Soup

1 1/2 lbs of fresh or 20oz. of frozen broccoli (COOKED)
3 TBS butter
1/4 cup chopped onion
3 TBS flour
2 cups chicken broth (I used chicken bouillon cubes, made up to box directions-another option: Vegetable bouillon)
2 cups light cream (I just used milk)
1 tsp salt
1/2 tsp nutmeg
1 cup sharp chedder cheese-grated.

Directions: Melt butter, add chopped onion and cook until onions are clear. Stir in flour to make a roux. Add broth and cream. Cook until thick, stirring frequently. Add salt nutmeg, and broccoli. Just before serving add cheese.

NOTE: I tripled the ingredients to feed four adults-about 2 large servings for each adult.
I would also reccommend using fresh steamed broccoli so you aren't stuck with mostly stem chunks that you usually get from a frozen bag of broccoli, and you can cut the fresh broccoli to a size you like.

White Chicken Chili

Fall is my favorite season by far for more reasons than I can list. From the rich colors of the outdoors to the scents in the air. I am also in a better mood during the fall than at any other time of year! Plus, fall means SOUP which I just can't get enough of. If I didn't think my family would whine about it, I'd make soup every day during the fall and winter.

This recipe is a family favorite! The chilis add a nice flavor to the soup so don't skip them! I use mild chilis and the kids gobble it up without a hint of "This is too hot!".

White Chicken Chili

• 1 tablespoon canola oil
• 1 sm onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can chopped green chile peppers
  
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can chicken of broth
  
• Milk. I fill the chicken broth can about 1 1/2 times with milk
  
• 3 cups cooked and chopped chicken breast
• 3 (15 ounce) cans Great Northern white beans
• 1 cup shredded Monterey Jack cheese

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, chiles , cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, milk, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
   

We serve this with cornbread or over tortilla chips with cheese on top but it's also delish all by it's lonesome.