Ready for a Souper Chili Winter

Hey y’all! Chef Gordo here. It’s Novembrrrrr and it is starting to get chilly outside, which means you should be making some chili inside! There’s nothing better than chowing down on a hot bowl of chili or soup on a cold evening. Usually everyone has a go to family recipe for their favorite cold weather dish, so I thought I’d share a few of my favorites with you all to add to your families cookbook! The great thing about chili and soups is that they are very easy to prepare and really hard to mess up because all of the ingredients just go in one big pot anyway! And if you are anything like me, you end up with a ton of soup for not a lot of money and with the holiday season coming up who couldn’t stand to save a little dough! (You can always save a buck on your favorite Gordo’s Dips here #YoureWelcome)

It’s always fun to tweak recipes and add your own style to it! I’d love to hear how you make your favorite soups and your take on my favorites!

Turkey Chili

This is one of my favorite chili recipes that just came together through some experimentation! Now, I like to use turkey in my chili to cut some of the fat of beef but this recipe is just as yummy using beef! It really just depends on your preferences. If you want to see some of the differences in turkey vs. beef check out this article by Spoon University!

Copyright: Julie Deshaies / 123RF Stock Photo

INGREDIENTS

  • 1 lb ground turkey
  • 10 assorted red, yellow, orange mini peppers, chopped up
  • 1 yellow onion diced
  • 2 gloves of garlic
  • ½ tsp garlic powder
  • 1 Tbsp Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cumin
  • 28 oz can crushed tomatoes
  • 1 can of Bush’s Chili pinto beans (medium sauce)
  • 1 can if Kidney beans
  • 1 can of Black beans
  • 2 tbs chili powder
  • Red pepper flakes

HOW TO PREPARE:

In a large pot, brown turkey with olive oil and season with garlic powder, salt and cumin. Add 2 finely diced garlic cloves, chopped mini peppers and diced onions to turkey and cook a few more mins until onions are mostly translucent. Drain excess oil from pot before proceeding.

Add crushed tomato and half to 2/3 can of chili pinto, kidney and black beans. Add additional chili powder, salt, pepper and red pepper flakes to your discretion depending on your preferred spice level. Garnish chili with a drizzle of Gordo’s Original Cheese Dip, shredded cheddar cheese, and/or sour cream.

White Chicken Chili

My mom always use to make this recipe for me when I was sick, so it’s a go to for me! You can also check out another variation on a white chicken chili from our friends at Genius Kitchen!

Pro tip: serve this soup with cornbread for an amazing meal.

Copyright: Brent Hofacker / 123RF Stock Photo

INGREDIENTS:

  • 1 lb ground chicken
  • 1 Medium white onion, chopped
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • 1 can garbanzo beans
  • 1 can cannelloni beans (or white kidney beans)
  • 1 can white corn
  • 2 10 oz. cans of chopped green chili peppers
  • 1 32 oz. box of chicken stock

HOW TO PREPARE:

In large pot, cook ground chicken until fully cooked. Add the onions and sauté until they are translucent. Add all other ingredients into the pot, draining the cans of beans and corn before adding them to the pot. Simmer on low to medium for about an hour. Serve and enjoy. Great to top with shredded cheese or Gordo’s Mild Cheese Dip and/or shredded Colby jack cheese.

Grilled Cheese and Tomato Soup

Grilled cheese and tomato soup is one of the most classic food combinations ever. Such an easy meal to prepare for your family and will keep them warm for the winter.

Copyright: David Kadlec / 123RF Stock Photo

INGREDIENTS:

HOW TO PREPARE:

Start off by getting your Texas toast nice and toasty. Place the cheese on one of the slices of bread and drizzle with the Gordo’s queso. If you like tomato and bacon on your grilled cheese, add those to the sandwich as well (bacon should already be cooked). I also like to put mayo on mine. Put the other slice of bread on top after you’re satisfied with your sandwich contents. Heat and lightly butter a skillet and placed the grilled cheese on the pan. Cook on each side for about 2-3 minutes until the cheese is fully melted. Serve the grilled cheese with tomato soup for a complete meal.

Now you’re ready to fight the cold with all the warm comfort food. Share your favorite family chili and soup recipes with me on the Gordo’s Facebook page or any of our social media if you’d like! Check in next week and I’ll help you prepare for Thanksgiving.