Chili, Soup And Stew Recipes

Welcome to our Chili, Soup and Stew Recipe Page.  There is nothing like a good bowl of chili,, soup or stew especially on a cold winter’s day.  Here you’ll find recipes for the chili, soups and stews that we’ve made and blogged about.  We’ve left the chit chat out so you can get right to the recipe!  As always this page is a work in progress check back to from time to time to see what’s new.

Don’t forget to check out our Slow Cooker Recipe page for additional recipes.




What You’ll Need:

1 pound lean ground beef

1 cup chopped onion

2 tablespoons McCormick® Chili Powder

2 teaspoons McCormick® Cumin, Ground

1 1/2 teaspoons McCormick® Garlic Salt

1/2 teaspoon McCormick® Oregano Leaves

1 can (15 ounces) kidney beans, drained

1 can (14 1/2 ounces) diced tomatoes

1 can (8 ounces) tomato sauce


  • Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally.
  • Drain fat, if needed.
  • Stir in spices and remaining ingredients.
  • Bring to boil.
  • Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream and chopped onion, if desired.



Cocoa Chili

What You’ll Need:

1 pound                  Ground beef

1 cup                        Chopped onion*

2 tbsp.                     McCormick® Gourmet Collection Cocoa Chile Blend

1 tsp.                        McCormick® Gourmet Collection Garlic Powder

1 tsp.                        McCormick® Gourmet Collection Oregano Leaves, Mexican

1/2 tsp.                    McCormick® Gourmet Collection Cumin, Ground

1/2 tsp.                    Salt

1 can (15 oz.) Black beans, drained and rinsed

1 can (14 ½ oz.)   Diced tomatoes, un-drained

1 can (8 oz.)          Tomato sauce


  • Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes.
  • Drain fat.
  • Stir in spices and remaining ingredients. Bring to boil.
  • Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, chopped onion and corn chips, if desired.




What You’ll Need:

5 slices                                Cooked bacon – reserve the grease

1 cup                                    Chopped onion (yellow or sweet)

2 (14.5 oz.) cans              Chicken broth

3 cups                                  Peeled and cubed potatoes

1 (15 oz) can                       Whole kernel corn – drained

1 (14.5 oz.) can                  Cream Style Corn

1 (4 oz) can                        Diced green chiles

1 (2.5 oz) pkg.                   Country style gravy mix (I used McCormick’s)

1 cup                                     Milk

1 cup                                      Heavy whipping cream

8 oz.                                      Mexican-style processed cheese food – cut into cubes or shredded

3-4                                         Green onions – cut up for garnish


  • In large saucepan, transfer the bacon grease
  • Over medium heat add onion; cook and stir until tender, about 5 minutes.
  • Add chicken broth; bring to a boil.
  • Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  • Stir in both cans of corn and the chiles; return to boiling.
  • Dissolve (whisk) gravy mix into the milk and heavy cream
  • Stir gravy/milk/cream mixture into boiling mixture.
  • Add cheese; cook and stir over low heat until cheese is melted



Chicken Noodle Soup

What You’ll Need: 

4-6 Chicken Thighs

6 Cups of Chicken Broth (I use Swanson’s Low Sodium)

1/8 tsp. Poultry Seasoning

1-2 Cloves garlic – minced

1 large sliced onion

1 Cup carrots (sliced or chopped)

½ Cup Celery (sliced or chopped)



  • Place chicken broth in a large stock pot
  • Add Chicken pieces (See “Note” below)
  • Add onion and poultry seasoning
  • Bring to a boil, reduce heat and simmer for 1 hour skimming the foam off the top as it simmers
  • After an hour (or when chicken pieces are cooked through) remove chicken to a dish
  • Strain broth into another pot
  • Remove chicken from bone and return chicken pieces to the broth (you can let the chicken cool so you can handle it)
  • Add cut up veggies to the pot
  • Bring to a boil, reduce heat and simmer an additional hour
  • Serve with noodles of your choice

NOTE:  I don’t care what anyone says about how chicken is processed these days.  Bone-in, skin on chicken is still “dirty.”  When using bone-in, skin on chicken I always soak the chicken for no less than 4 hours and usually overnight in cold water to cover the pieces, 5 garlic cloves chopped, a large onion sliced and about a ¼ cup of salt (I just pour but it’s a lot).  I place it in the refrigerator and cannot believe how dirty the water is when I remove the pieces and rinse them off.

Source:  Busia and Dzia dzia M., N. Rezich




What You’ll Need:

2 (32 oz.) cartons chicken stock  (*NOTE:  I used 8 cups of water and added three tubs of Knorr’s Homestyle Chicken Stock)

1/2 tsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 lb. boneless chicken (breasts, thighs or tenderloins)

1 cup diced carrots

1/2 cup diced celery

1 can condensed cream of chicken soup (undiluted)

3 cups water

3 cups egg noodles, uncooked (I used Mrs. Millers Old fashioned Medium Homemade Egg Noodles)

salt & pepper, to taste


For the rest of the recipe go to:

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