Category Archives: Soups-Chili-Stews

It’s Clydes Chili Feast Time

It’s CHILI FEAST time again!  The cold, wind and snow, yes, snow! has brought us back to this yummy recipe!


It’s the big game time and that means lots of yummy-gooey-spicy-thick chili and sandwiches on the menu.   I will share my fave easy ones that are great for quick chili when time and table require it.

Our fave local chili is the world-famous chili from Clydes of Georgetown.  My friends/family know this is the one I always make for the short version and have loved it since the first time on a cold winter day in Washington, DC’s Georgetown Clyde’s, I had it for lunch.  It has been a favorite ever since I have shared the recipe.,  Clyde’s now has the recipe on their website for download.  Here it is so do yourself a favor and make a pot for the Super Bowl and put on your “staple” list for a regular cold-weather dinner.

Clyde’s Famous Chili

1 tablespoon vegetable oil
1 pound small-diced onion
1 tablespoon minced fresh garlic
1½ pounds ground beef
1 25-ounce can chili beans
1 12-ounce jar chili sauce
2 tablespoons light chili powder
¼ cup dark chili powder*
2 tablespoons Worcestershire sauce

In a heavy-bottomed pot, sauté the onion and garlic in the vegetable oil until golden brown. Add the beef to the onions and cook until it is about medium rare. Don’t stir the beef around too much—you want to have some large clumps of beef in the finished product. Add the rest of the ingredients and stir until just blended. (It may seem like a lot of powder, but that’s why they call it chili!)

Cook the chili over medium heat for about ten minutes, just until the meat is fully cooked. Don’t overcook it! Serve with ice-cold beer and condiments such as shredded sharp cheddar cheese, sour cream, and minced onions.

Serves six to eight.

*Light chili powder has more of the hot seeds or flakes ground with the pods. Using more of the dark powder makes this chili a little sweeter. If you can’t find light chili powder, use a little extra of the dark powder.

You can visit Clyde’s for more of their recipes here:  Clydes

Our second easy fav:   Martha Stewart for their recipe for a really yum chili from the book “Mad Hungry,”  by Lucinda Scala Quinn (Artisan Books).

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Photo Credit:  Martha Stewart

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Jacy’s Hot & Spicy Shrimp Soup

Here is my “Hot & Spicy Shrimp” version of the Amazing Soup Diet Recipe.   I have created many different versions of this recipe.  This version:  The orginal recipe exchanging the veggies to:  Shrimp, Broccoli, Cauliflower, Corn (or Hominy), chopped Jalapeno peppers, extra white and black pepper, cumin, pinch of sugar.  It’s delish and definitely “beyond the yum”!  I topped it off with low-cal Corn Muffins.  Bon Appetit!

Fabulous Cheesy Andouille & Broccoli Soup

Oh is this delish! I recreated this recipe from Emeril Lagasse’s recipe adding my special spicy yum touches to make it my own. Like Mac & Cheese, I like it very “cheesy” (taste that is) but classy enough to serve at dinner party. Serve it with  Romaine Salad and Sweet Southern Cornbread … another cold weather YUM recipe.

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Cheesy Andouille & Broccoli Soup

Ingredients

  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch nutmeg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream
  • 1 1/4 cups shredded sharp white Cheddar
  • 4 oz cubed Velveeta Cheese
  • 4 links Amylu Andouille Chicken Sausage (4 pre-cooked chopped)
  • Creole seasoning sprinkle to taste

* * *

  • Directions

    In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, Andouille, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

    Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

    Add the cream and bring to bare simmer to heat through. Add the cheeses and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

    Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

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