Heartwarming Beef Barley & Vegetable Soup

2 lbs. lean ground beef browned with 1 large yellow onion
4 medium carrots, chopped
4 ribs celery, chopped
4 cups beef broth
4 cups chicken broth
1 bay leaf
2 TBS tomato paste
1 clove garlic pressed
1 TBS sugar

1 cup barley (not quick cook or instant)
Season to taste

Place meat into slow cooker then add carrots, and celery. Add all other ingredients except barley and seasoning, stir well, cover and cook on low for 8 - 10 hours. One hour before serving taste for seasoning then add barley; continue cooking until barley is tender, about one hour.
Very yummy for fall!!
Judy Cash

Creamy White Chili

Posted by Melanie G.

**This is my new favorite white chili recipe (I LOVE white chili) that Tori Maddock made for me a while back and I begged her for the recipe.**

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Sweet Heat Louisiana Chili

Posted by Melanie G.

**My favorite red chili recipe.**

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz.) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste

Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil.  Once the onions begin to sweat, add your choice of ground meat.  Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne.  Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice.  Puree the stewed tomatoes in a  food processor or blender.  Add to pot.  Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and 2 tsp
of cajun or creole seasoning.  Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes.  Serve and enjoy.