Grandma's Chili...sort of!

My Grandma made delicious chili!  I've taken her recipe as the foundation and tweaked it a bit to make my own.

1 lb bag pinto beans
1 small can tomato paste
1 lb ground beef
3 slices of bacon diced
1 can diced tomatoes
1 small can drained diced jalapenos (less for less heat)
1 packet chili seasoning
1 cup diced onion
1 cup diced green bell pepper
1/2 bottle of beer (prefer to use a lager)

Soak beans in pot of water overnight.  (I'm not sure if it's fact or myth, but apparently it reduces the gassiness of the beans!).  Day 2 Drain the beans, put them in a large pot and cover with 2 inches of water.  Bring to a boil, lower heat and simmer for 2 hours.  Add more water if needed. After 2 hours add in bacon and simmer for 2 more hours.  In a separate skillet brown ground beef along with bell pepper and onion.  When thoroughly browned, add in tomato paste and seasoning.  Once combined, add meat/paste mixture into beans.  Stir to combine.  Add tomatoes, jalapenos, and beer.  Cook on low for another 30 minutes to an hour. Serve topped with shredded cheddar cheese and fritos.  Enjoy!

Chicken Chowder

I found a recipe online years ago on Mothers' Board and tweaked it until I came up with this.  It's one of our absolute favorites in winter time. I usually double the below recipe to make a HUGE pot since we devour it so fast.  Plus, it's fun to share!  I hope you enjoy it.  It's mmm.mmm.good! 

3 cups chicken broth
2 cups diced/peeled potatoes
1 cup diced/peeled carrots
1 cup diced celery
1 cup frozen corn nibblets
1/2 cup diced onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 flour
2 cups milk
2 cups cooked/cubed chicken
2 cups shredded sharp cheddar cheese

Bring chicken broth to a boil in a large pot.  Reduce heat to a simmer, add all veggies (sans corn), salt & pepper.  Cover and simmer for 10 minutes.  Add corn and continue to simmer for 5 more minutes. In a separate saucepan melt butter, add flour and cook for 1-2 minutes to make a roux.  (Add more flour for thicker chowder., we like it thick so I always add a few tbsp more)   Stir in milk and cook over medium/low heat.  Stir frequently to thicken, do not boil.  Once thickened to liking, add to veggies/broth.  Add chicken and continue to cook another 10 minutes or until heated through.  Remove from heat and add cheese.  Stir until melted.  Serve with sourdough buttered bread.