Easy One Pot Chili

I had been married for 15 years before I made my first batch of chili.  I grew up eating my grandmother's amazing chili, but her recipe started with soaking beans overnight to make ham hock and pinto bean soup the next day, then using the left over soup the following day to make chili.   Three day chili soup is really delicious.  Win a chili cook off delicious.  But not really a recipe meant for moms that don't plan dinner ahead of time and have kids that won't eat ham hock and pinto beans soup.

But one day I decided that I did want to make chili and I would use canned beans and just not tell my grandmother.  This is the quick and easy and still really yummy chili recipe that I use when the weather gets cold and rainy.  It is great with cornbread, perfect with tortilla chips, and just right for making walking Frito pies!

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Baked Potato Soup

Baked Potato Soup from Singing Through the Rain

Your Best Chili Recipe

image source: McCormick

So in three weeks we are having a party that involves a chili cook-off.  The only problem is that I have never made chili!

What?

I know!

So I need you to give me your best chili recipe!  If you have them typed up on your blog, you can leave a link in the comments for shoot me an email.  If you want to add it to your blog in the next couple of days and do the same, that would be great.  I will feature all of the recipes submitted in a post next week.

Thanks!

Creamy Broccoli Cheese Soup

This is one of my families favorite cold weather dinner recipes.  Even my daughter who despises vegetables and once hid broccoli under the leg of her chair to avoid eating it loves this soup.  You can even add carrots with the broccoli to pack it full of more vegetable goodness.

Creamy Broccoli Cheese Soup

printable recipe

What You’ll Need:

4 tablespoon butter

3 tablespoon flour

3 cups of half and half (can be substituted with heavy cream or milk)

1 pound frozen broccoli, fresh or frozen

2 cans chicken broth

2 cups grated sharp cheddar

What you do:

You pulse the broccoli and half of the broth in your food processor for about 1 minute.

If you have an immersion blender, you can boil the broccoli in the broth until cooked and then use the immersion blender to pulse the broccoli.

Combine pulsed broccoli and the remaining broth in a soup pan and bring to a boil for approximately 5 minutes until the broccoli is cooked.

In a separate pan, make a roux by melting butter and then adding flour until combined.  Add roux to the boiling soup.

Once combined, bring soup back to a boil and pour in the half and half. Stir until thickened.

Lower heat to medium, add grated cheese and stir until melted.

Serve and Enjoy!


If you are looking to add other soups to your dinner rotation, you should try our
Quick and Easy Chili Recipe!