TLDC this one is for you!

Ingredients

2 1/2 lbs. stew meat
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced

Directions

Place meat in crockpot, mix flour, salt and pepper and pour over meat. Stir and coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover. Low 7-9 hours. You can cook it on high for about 5 hours but it don't recommend it.

Is it from Brunswick, Georgia, or Brunswick County in southern Virginia? Who cares! It's GREAT eating!
This recipe is a family recipe, handed down.
Oh, and they are not from Brunswick, GA or Brunswick Co., VA....

Ingredients

• 5 to 6 lbs. of chicken
• ½ to 1 lb. pork – large diced
• 1 lb. ground chuck or round
• 1/3 c warm water
• 2 qt. drained or 40 oz. frozen lima beans
• 2 #2 cans crushed tomatoes
• 2 qt. Diced Irish potatoes ( most of a 5# bag)
• 1 ½ qt. chopped onion or 2 ½ bags of frozen onion
• 3 pts drained or 20 oz. frozen corn
• ½ stick butter
• ¼ t red pepper
• Salt to taste
• Dash Worcestershire Sauce

In a large pot, (12 qt) cook the chicken and pork in salted water,just enough water to cover meat, and cook until meat is tender. Remove the meat from the broth, reserve broth. Take the chicken meat off the bone and return to the stock water. Cut up the pork into smaller cubes and return to the broth.

In a bowl add the ground beef and 1/3 c water. Use the water to break up the beef. Add the beef to the pork and chicken. Stir into the broth mix the limas, tomatoes, potatoes, onion, corn, butter, red pepper, salt and Worcestershire. Simmer for 3 to 4 hours.
Tip: you can re-boil the chicken bones if you need more broth

There is a cool front coming through NC now and lowering the temperatures. When that happens, I don't know about you, but I think about soups and stews. This is a great recipe and just enough heat!

Ingredients:

• 2 medium onions - diced
• 1 T olive oil
• 2 (4.5 oz) cans green chilies, un-drained
• 2 cloves garlic – minced
• 2 t ground cumin
• 1 ½ t dried oregano
• Dash of red pepper
• 5 ½ cups chicken broth
• 5 cups chopped cooked chicken breast ( 5 or 6 large breast)
• 3 (15.8 oz) cans of Great Northern Beans, drained (reserve juice)
• 3 C (12oz) shredded Monterrey Jack cheese with jalapeño peppers
• Salt and pepper to taste

Directions:

Cook onions in oil in a Dutch oven over medium high heat, stirring constantly until tender. Add green chilies, garlic, cumin, oregano, red pepper and cook for 2 minutes, stirring constantly. Add chicken broth, chicken, beans with juice and salt and pepper to taste. Bring to a boil: reduce heat and simmer uncovered for 10 minutes, stirring often.


Stir in 2 C of the Monterrey jack cheese, stir constantly until cheese melted.
To serve, ladle chili into soup bowls, top with part of the remaining cheese. You can also add to toppings:
Salsa, sour cream, fresh chopped parsley or cilantro.

A lot of my friends are good cooks. One of my co workers always impresses with this Chili recipe that was her mothers. It isn't as spicy as Texas Chili but the taste is quite yummy! Props to Andie P!

INGREDIENTS:

2 lbs. Hamburger
½ lb. Sausage w/sage
2 sm. Onions (chopped)
½ cup ketchup
2 Tbls. Chili powder
1 tsp. Paprika

Brown hamburger and sausage. Add all but onions and bring to boil.
Add onions and 1-2 cups water and cook over medium heat until onions are cooked.

May substitute onion flakes for chopped onion.

Freezes beautifully.

Louisiana rates up there as one of the most interesting places I have lived in my life. The people, the places and the cooking is to die for! This is a recipe I learned to make while living there and is one of my favorites. Along with boiled crawfish, crawfish enchiladas and crawfish pie. Blackened Alligator tail isn't to shabby either!

INGREDIENTS:

3 lbs. Shrimp – peeled
1 lb. Crabmeat
1 doz. Oysters
1 lb. Smoked Sausage - sliced
3 c Rice
1 sm. Can Tomato Sauce
1 large Onion
2/3 c Parsley – chopped
2/3 c Bell Pepper – chopped
2/3 c Cooking Oil

Boil rice and set aside. +/- click to read more