Ingredients

• Ground Beef: 6 lbs
• Green Peppers: 7 large, diced
• Yellow onions: 3 lbs, diced
• Garlic: 2 heads, peeled and chopped
• Diced tomatoes: 2 28 oz cans
• Whole tomatoes: 2 28 oz cans
• Kidney beans: 4 28 oz cans
• Habanero peppers: 2, diced fine
• Garbonzo beans: 1 15 oz can
• eggplant: 1 small:
• Cumin: 4 tbsp
• paprika: 2 tbsp
• red pepper flakes: 3 tbsp
• black pepper 3 tsp
• Rice: 1 lb
• Salt: 1 tsp

Procedures:

Chili

1. Brown and drain the ground beef, divide into two large pots, 1.5-2 gallon pots.
2. Add to each one can of diced tomatoes, one can of whole tomatoes, with their liquid.
3. Reserving about a half green pepper and a half onion, and two cloves of garlic for the vegetarian mix, divide the remainder of the green peppers, onions and garlic between the two pots of chili. One pot will be spicy, one mild. These pots should cook low for at least an hour, better 90 minutes. Add 1/2 tsp salt. Stir and bother the simmering soup, especially breaking the whole tomatoes into pieces.
4. When you have 1 hour left to cook, add to the spicy pot, 1 diced habanero pepper, 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1tsp black pepper.
5. To the mild chili pot, add 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1 tsp black pepper.

Beans

1. drain and wash your 4 cans of kidney beans. place them in a large pot, barely cover with water.
2. bring to a boil and reduce heat to low. cook 15-25 minutes.

vegetarian mix

1. in medium pot, cook eggplant and green pepper on low, in a little oil, until a little tender
2. add onions, garlic, 1 diced habanero pepper and spices (1 tbsp cumin, some red pepper flakes, some black pepper)
3. continue to cook on low until the onions begin to be cooked, then
4. add the drained, washed garbonzo beans, cook another 5-10 minutes

rice

• prepare according to the directions on the bag of rice

Serve with rice and add-ons, my favorites, grated cheese, sour cream, raw chopped onions, corn chips, crackers. Let the beans stay separate and add beans directly to the bowls of those who want beans in their chili.

Source: Bryce Scout Ski Trip

1 lb. salt pork or bacon, diced
12 oz. onions, chopped
4 oz. flour
2 gal. milk
3 t. salt
5 lb. potatoes, cubed, cooked
1 #10 can corn, whole kernel

procedure:

1. fry pork until crisp, brown onions, then remove pork and onions from fat,
2. add flour to pork fat. blend, add milk and fat, stirring constantly,  add salt,
3. add cooked potatoes, corn, pork and onions, simmer until all ingredients are hot,

Source: KJFSC

2 lbs. dry large lima beans or white beans
3/4 gal. cold water
5-1/4 tsp. salt
4 oz. butter
1-1/4 pt. celery, diced
1 c. onions, chopped
1/4 c. flour
1/3 tsp. pepper
1/3 gal. (or 1-1/3 qts.) milk
1-1/2 pt. canned tomatoes
1/3 gal. (or 1-1/3 qts.) canned whole kernel corn, undrained
1/2 lb. monterey jack cheese, shredded

procedure:

1. rinse and sort beans.
2. in large stockpot, combine beans, water, and 4 tsp. of salt and bring to boil.  boil 2 minutes and remove from heat.
3. cover and let stand 1 hour, adding hot water, if necessary.
4. drain beans, saving 1-1/4 pt. liquid for chowder.
5. in large stockpot, melt butter and slightly cook onion and celery,  blend in flour, salt, and pepper, add milk and reserved bean liquid and cook and stir to boiling point,
6. add reserved beans, tomatoes, corn and cheese and heat through,
7. adjust seasoning, if necessary, with salt, pepper and a little bottled hot sauce,
8. serve hot.

Source: KJFSC

24 c. water
24 beef bouillon cubes
6 c. diced carrots
3 c. green beans
4-1/2 c. shredded cabbage
6 #10 cans diced tomatoes
3 c. uncooked egg noodles

procedure;
1. combine water, bouillon, and vegetables,
2. simmer 30 minutes,
3. add noodles,
4. simmer till noodles are cooked.

Source: KJFSC

1 gal. canned tomatoes
2 qts. and 2 c. chopped cabbage
3-1/4 c. sliced carrots
2-3/5 c. chopped onions
1-2/5 c. diced celery
1/2 qt. chopped parsley
1/2 c. barley
1/4 c. salt
1/2 c. margerine
2 gal. water or vegetable liquid
1-1/3 c. canned peas—drained

procedure:

1. simmer all ingredients but peas for 45 minutes,
2. add peas and reheat,
some ingredients could be eliminated to cut cost.

source: KJFSC

Notes: You may want to start the barley in the water a little earlier if using dried barley.

1-1/2 lb. navy beans (dried)
3 qt. water, boiling
2-1/2 lb. ham shanks
2 oz. onion, chopped
4 oz. celery, chopped

procedure:

1. wash beans. add boiling water. cover and let stand 1 hour or longer.
2. add ham shanks. simmer until beans are cooked.
3. remove ham from bones—chop and add later.
4. add onion, celery, and water to make a total volume of 1-1/2 gal.
5. cook 30 minutes.
6. add chopped ham, season to taste.

source: KJFSC

Notes: This is one of my all time favorite soups, especially for cold weather. It will benefit from a bouquet garni, or from garnishing with a bit of finely chopped fresh parsley, a sprinkle of paprika, and/or some minced thyme. A vegetarian version can be crafted substituting 1/2 – 1 lb. mushrooms and 1-2 tablespoons of sesame oil for the ham shanks. White beans, red kidney beans, and black beans do well in this same recipe (red or black beans need to cook rather longer than navy beans).

procedure:

1. make a roux with butter and flour,
2. add remaining ingredients,
3. cook over medium low heat until done.

Source: KJFSC

procedure

1. simmer vegetables, salt and fat in liquid about 35 minutes,
2. add peas,  cook 5 more minutes.
3. add chicken or turkey,  heat through.

variation – beef vegetable soup:
add 2-1/2 qts, water and 2-1/2 tsp. salt to 5 lbs, cubed boneless stew beef. simmer 2 hours until tender, use beef broth in place of chicken or turkey broth and cooked meat in place of poultry.

Source: KJFSC

procedure:
1. heat broth to boiling, add cut-up vegetables and tomatoes,
2. cover and boil gently, about 1 hour and 15 minutes, until vegetables are tender,
3. add rest of ingredients. boil gently a few minutes longer to blend flavors,

menu idea: serve with peanut butter sandwich and fruit pie.

Source: KJFSC

1-1/4 qt. celery, diced
1 c. onions, diced
3 green peppers, diced
1-3/4 gal. rich beef stock
1/2 lb. margarine
3/4ths of a no. 10 can tomatoes
2 t. salt
2-1/4 tsp. pepper
cured ham shank or bacon rinds

procedure

1.dice celery, onions and green peppers,  place all in the pot with butter, simmer, stirring occasionally for 15 minutes,
2. add the beef stock.
3. simmer for 1-1/2 hours with a cured ham shank or bacon rinds,
4. add tomatoes, diced.
5. season with the salt and pepper.
6. simmer 1/2 hour longer.

Source: KJFSC