It’s Chili, Chowder, or Stew Saturday – Beef Chili Carnavale

September 21, 2019 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Beef Chili Carnavale. Made using 95% Lean Ground Beef along with Crushed Tomatoes, Diced Tomatoes w/ Chilies, Reduced Sodium Beef Broth, Light Beer, Yellow Onion, Bell Peppers, and more! The recipe is from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site has one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Beef Chili Carnavale
Beef Chili CarnavaleSure to become a favorite, this fantastic chili recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Recipe Ingredients:
2 pounds ground beef (95% lean)
1 (28-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can diced tomatoes with mild green chiles
1 (14.5-ounce) can regular or reduced-sodium beef broth
1 (12-ounce) bottle regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 (6-ounce) can tomato paste
1/3 cup chili powder
1 large jalapeño pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 (15-ounce) cans black beans, drained and rinsed
Lime wedges and baked tortillas chips (optional)

Suggested Toppings: Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion

Cooking Directions:
1 – Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2 – Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3 – Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4 – Season with salt and black pepper, as desired. Garnish with toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Makes 8 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/8 of recipe): 318 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 955 mg sodium; 28 g carbohydrate; 7.5 g fiber; 32 g protein; 7.8 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 6.4 mg iron; 19.8 mcg selenium; 6.2 mg zinc; 96.0 mg choline.
https://www.cooksrecipes.com/soup/beef_chili_carnavale_recipe.html

Soup Special of the Day……….Garden Noodle Soup

December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes

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