Clam Chowder

1/2 pound bacon cut into pieces

1 medium onion

Canned clams (3 or 4 if using small cans) Be sure to retain clam liquid

4 or 5 potatoes cut into bite size chunks

1 package frozen corn

Half and Half

Milk

Fry bacon pieces. When almost cooked, add chopped onion and saute

Drain off bacon grease (or not depending on how many calories you want to remove)

Add clams with their juices

Add chopped potatoes and corn

Bring to a boil. Put a lid on the pot and turn off the burner. Allow the potatoes and corn to cooked in hot liquid. By doing this the potatoes will not get mushy. When potatoes are fork tender add half and half and milk. Again the amount of half and half depends on the calories. Add enough milk to make the consistency you like. Add fresh ground pepper. Reheat and enjoy!!!

Football Chili

3 pounds lean ground beef
1 (46 fluid ounce) can V8 juice
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can stewed tomatoes with mild chilis
2 (15 ounce) can kidney beans, drained and rinsed
2 (15 ounce) can pinto beans, drained and rinsed
2 chopped onion
2 chopped garlic cloves
1 chopped green bell pepper
¼ tsp ground cayenne pepper
1 tsp white sugar
1 tsp dried oregano
1 tsp ground black pepper
2 tsps salt
3 tsps ground cumin
¼ cup chili powder

Brown beef along with onions and garlic then drain.

In a large pot over high heat combine the ground beef, V8 juice, tomatoes, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1½ hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Veggie Beef Soup

1 lb lean ground beef
1 onion chopped
3 garlic cloves minced
6 stalks celery chopped
5 carrots chopped
1-2 gold potatoes chopped
1 sweet potato chopped
2 bay leaves
2tsp herbs of provence
8C beef broth
1 can tomato sauce, or one sm can tomato paste
1 can diced tomatoes
chopped chard or kale
fresh chopped basil


saute meat with onion and garlic, add salt and pepper.
When meat is cooked and onion is translucent, add carrots, and celery, saute a few minutes then add the rest of ingredients except for chopped basil and greens. simmer a few hours.  Add the chopped basil and greens in the last 10 min or so.
You can use any and all veggies available.  I often use frozen peas and lima beans.  In the summer you can use zuchinni and summer squash. 

French Onion Soup

Six onions---any kind and a mixture of different kinds
1 square butter
2 Tablespoons olive oil
2 Tablespoons dry Sherry
1 12 tsp salt
1/2 tsp pepper
1 tsp sugar 1/2 tsp thyme
3 bay leaves
1 clove garlic cut in half
1/2 t caraway seeds
3 Tablespoons Worchestershire sauce
2 cups beef broth
1/2 cup sherry

Slice onions thinly. In a large kettle, met the butter and add the olive oil. Add the onions and sherry (the 2 Tablespoons) and saute until the onions are nice and brown. Stir often. Add the salt, pepper, sugar, thyme, bay leaves, garlic (garlic is stuck on toothpicks so you can find it later) caraway and Worchestershire. Cover and let simmer for about 10 minutes. Ad the beef broth and let simmer for about an hour. Add the sherry and coold for another 10 minutes uncovered. Then do what ever you want with it. Put in bowls—ad crutons and cheese on top or whatever.