Corn Chowder:

5 strips thick cut bacon; sliced into ½ inch pieces
1 sweet onion, diced
2 carrots peeled and chopped
2 stalks of celery chopped
2 garlic cloves, minced
1 jalapeno, seeded and finely chopped
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
½ teaspoon chipotle seasoning
¼ teaspoon crushed red pepper flake
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6-8 ears corn
2 cups cooked and shredded chicken
Salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
green onions; sliced for garnish

In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and reserve for garnish.
Reduce heat to mediumAdd the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft; about 8 to 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.


Cook vegetables, flour and seasonings for 2 minutes; stir frequently.
Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes break down. This process will help thicken the soup.

Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the corn is soft and chicken is heated through; about 10 to 12 minutes.
5. Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.

7 Pepper Chili:

3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans or canned.

Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep.

Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking.

Potato/ Cilantro SOup:

This recipe is from Apple a day's blog.


Ingredients:
2 TBSP olive oil
1 medium white onion, diced (about 1 1/2 c.)
2 poblano chiles, seeded, ribs removed, and chopped (about 1 1/2 c.)
3 garlic cloves, sliced
3 tsp. kosher salt (I used 2 tsp.)
1/2 tsp. fresh black pepper, plus more to taste
6 c. chicken or vegetable stock (I used low sodium)
3 medium russet potatoes, peeled chopped (about 4 c.)
2 small bunches cilantro, stems and leaves, washed and dried
1 c. heavy cream or Mexican crema

Directions:
1. Place a heavy-bottomed four-quart soup pot on medium heat. Add oil, onions, chiles, and garlic. Sweat for ten minutes or until the onions are soft and translucent.

2. Season with salt and pepper and cook one minute more.

3. Turn heat to high. Add stock and potatoes and bring to a boil. Reduce heat to a low boil and cook 20 minutes or until potatoes are very tender. If using a stand-up blender for the next step, cool soup in an ice bath for 15 minutes.

4. Working in small batches, place soup and some of the cilantro in a blender to puree until smooth. Do not overblend or the soup will become gluey. If using an immersion blender, skip the ice bath, add cilantro to the pot, and blend.

5. Pour blended soup through a strainer into a large bowl. Return to pot and reheat over medium heat.

6. Stir in 3/4 c. cream and mix well and bring soup to a soft boil. Check seasoning.

Black bn soup:

Ingredients:

3 (15.5 oz.) cans black beans
EVOO
1 medium carrot, peeled and coarsely chopped
3 cloves garlic, coarsely choppes
1 c. red wine
1 to 1 1/2 chipotle chiles in adobo
4 c. chicken stock
2 TBSP fresh lime juice salt and freshly ground pepper
8 oz. Mexican crema, creme fraiche, or sour cream
1 scant TBSP ground cumin
1 TBSP fresh lime juice


Heat the olive oil in a medium saucepan over medium heat. Add the carrots, onion, and garlic and good for about five minutes, or until onion is translucent.

Add the wine, bring to a boil, and cook until reduced by half.
Add the beans and reduce the heat to medium. Add the chipotles and stock and simmer for 30 minutes.

While soup is simmering, make crema by combining last three ingredients.
Remove from the heat add lime juice, salt, and pepper to taste. Using a blender or immersion blender, puree half the soup and return it to the pot.

Bring to a simmer before serving. ladle into bowls and top with crema.

Chicken/ Tortilla Soup:

2 tablespoons olive oil
1 cup chopped onions
3 cloves garlic, chopped
1 poblano pepper, seeded and chopped
1/2 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
2 tbsp crushed tomatoes
6 cups chicken stock
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 cup vegetable oil, for frying
2 corn tortillas, cut into 1/4-inch-thick strips
1 avocado, peeled, seeded, and chopped, for garnish
2 boneless, skinless chicken breasts rubbed with salt, pepper, chili powder, cumin, and garlic powder

Directions

Cook chicken: heat 1 tsp olive oil in a pan. Add chicken and cook over medium heat until cooked through. Once cooled, shred and put in the fridge until you are ready to serve the soup.

Sautethe onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the crushed tomatoes and chicken stock and bring to a simmer. Simmer for 20 minutes.

Add the cilantro and lime juice, and stir well.
Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

Oliver Stone's Chili:

3 dry chipotle peppers
2 28-ounce cans crushed tomatoes
1 tablespoon canola oil
3 pounds ground beef chuck
2 red onions, chopped
2 garlic cloves, peeled and minced
2 teaspoons chili powder
1 tablespoon cumin seeds, crushed
2 teaspoons salt
1 cinnamon stick
1 tablespoon dried oregano
2 15-ounce cans kidney beans, drained and riinsed
1/4 cup masa harina (Mexican hominy flour)
3 ounces Mexican chocolate
shredded tortilla chips
SOUR CREAM:
1/2 cup sour cream
juice of one lime
1 tablespoon cilantro, chopped
Directions
Soak chipotle peppers in water till soft and chop.

In a large Dutch oven, heat oil over medium-high heat. Brown the meat on all sides. Add the onions, garlic, chili powder, chipotle chili and cumin. Sauté until onions are softened and fragrant. Mix in the masa harina. Continue cooking on medium heat.

Add crushed tomatoes, salt, cinnamon stick, oregano and 2 cups water and bring to a boil. Reduce heat to a slow simmer.

Stir in the kidney beans and continue to cook, covered, for another 30 minutes, stirring occasionally add the chocolate and continue to cook for an additional 30 minutes, stirring occasionally.

Meanwhile, mix sour cream with lime juice and cilantro and set aside.

To serve, divide into bowls and top with a dollop of sour cream and tortilla chips.

Chipotle/ Chocolate Chili:

This is my absolute favorite chili ever! If you don't want spicy, this isin't for you!


1 lb. lean ground turkey, I sometimes use ground beef, it's just as good
1 large onion, chopped
1 red bell pepper, minced
2-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquik!)
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese


Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth.

Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies.

Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili.

Bourbon/ Filet Mignon Chili:

This recipe is from ChiliCheesefries. net, he has ton's of yummy, spicy recipes on his blog!


Courtesey

INGREDIENTS:
1 stick butter, halved
1 lb ground sirloin
1 lb filet mignon, diced small
1 cup diced onion
1 jalapeno, stemmed, seeded and minced
1/2 Kentucky bourbon (Markers Mark® works best)
4 tablespoons masa flour (sub all purpose)
1/4 cup tomato paste
2 tomatoes, minced
4 cups beef stock (plus 1 teaspoons beef base or dissolved beef bullion cube added)
1 cup cooked red kidney beans
1/2 cup chili powder
2 tablespoons dark brown sugar
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1 cup shredded white cheddar cheese


PREPARATION:
Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 – 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes.

Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.
Serves 8 – 10