This recipe will warm you and get you through your adventure filled day.
2 lbs. ground beef
1 green pepper, diced
3 lg. cans tomatoes
1 1/2 tsp. salt
1 cup chopped onions
2 cloves garlic
1/4 - 1/3 cup chili powder
(2) 16 oz. cans dark kidney beans
In a 5-quart Dutch oven, fry meat and onion, pepper and garlic. Drain. Add tomatoes (mashed). Add salt and chili powder. Bring to boil. Reduce heat and simmer 1 hour, covered and stirring occasionally. Stir in beans and liquid. Heat a little longer and serve.
The ideal camping situation involves 3 things: the great outdoors, a quality KZ RV, and... chili! However, it’s got to be simple! Here’s a KZ favorite to make on the campfire or in the RV. Get out your pepper shakers!
6 qt. Tomato juice
8 lb. browned hamburger
1 medium onion
2 green peppers (optional)
3 cans chili beans
1 cup brown sugar
3 pkg. chili powder
Combine all ingredients and simmer 2 hours.
Feel like you’re cooking for a family of "bottomless pits"? Fill those tummies with a hearty straightforward Noodle Soup. This recipe is a cinch to put together, and may be made with your family’s favorite type of noodles. For a more filling meal, serve it up with a crunchy crusty bread or garlic bread.
5 cups noodles
2 cans cream of chicken soup
1 Tbsp. chicken base
2 slices onion
14 cups water
Put water in oven until it boils, then add noodles, potatoes, sliced into little pieces, and onion slices, cut up into little pieces. Put potatoes and onions into boiling noodles. Cook noodles and potatoes until done. Add 2 cans cream of mushroom soup and chicken base.
Who doesn’t love a good potato soup? Face it... anything with bacon in it is bound to put it right at the top of the list of favorites with the family. Here’s a hearty soup recipe that will have your mouth watering before it’s even done cooking!
2 cup diced potatoes
1 diced carrot
2 stalks celery
1 cup diced bacon or ham
1 Tbsp. flour
2 cups milk
2 cups water
Add vegetables to boiling water and cook until tender. Make a paste with flour and milk, add to vegetables. Add bacon or ham. Add cheese if you want.
How to pack more "YUM" than you ever imagined into one little soup bowl: (just follow this recipe!)
2 cups potatoes, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/4 cup onion, diced
1 tsp. salt
1/4 tsp. pepper
Water (enough to cover)
1/4 cup butter
1/4 cup flour
2 cups cheddar cheese
1 cup ham, diced
2 to 3 cups milk
Boil vegetables 10 to 12 minutes. In small saucepan, melt butter and flour. Stir until smooth. Slowly add milk. Cook until thickened. Add grated cheese and melt. Add to vegetables. Serves 6.
Ever order a bowl of rich, creamy cheese and broccoli soup at a restaurant and think, "Sure wish I could make this myself. (Sigh)"? Well, now you can. Here’s our super delicious recipe for cheese soup that will taste great every time. And here’s the best part... it has BACON in it!
1 head cauliflower
1 cup broccoli
1 medium onion
1 lb. bacon
1 cup milk
1 1/2 to 2 lbs. Velveeta cheese
Cut up cauliflower and onion. Put into a pot and just cover cauliflower with water. Cook over medium heat until cauliflower is done.
While cauliflower is cooking, cook or microwave bacon and chop up. Cook or microwave broccoli.
When cauliflower is done, add milk and Velveeta cheese to cauliflower and water. Cheese depends on how large the head of cauliflower is. Cook over medium heat until cheese melts. Then, add broccoli and bacon. If this sets for a while, you may have to add a little milk to thin down a bit.
Super high in protein, this ham and lima bean soup will give everyone what they need after a long day. Whether that day has been work or play, happy taste buds and a happy tummy are a great way to wrap it up!
1 lb. dry baby lima beans
1 tsp. baking soda
3 qts. or so water
Ham and ham bone
3 potatoes, cubed
1 medium onion, chopped
Put lima beans in pot and cover with 1 inch of water and 1 rounded tsp. of baking soda. Boil 1 minute. Drain and rinse with cold water. Pick out bad beans.
Put beans, ham bone, 3 qts. water and chopped onion in pot and simmer for 3 hours. Add cubed potatoes and cook till done.
This recipe can be made with green split peas, too.
A one pot, classic you’ll love. This recipe is done simply on the stove top. Serve it up with your own little twist.. top with crumbled bacon, your favorite cheese or even croutons. Mmmm!
4 oz. butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3 to 4 cups roughly chopped potatoes
2 qt. chicken stock
1 to 2 cups heavy cream
Salt & pepper
Melt butter in saucepan; add leeks, celery and onion. Stew slowly until soft, about 10 minutes. Add potatoes and chicken stock. Cover and bring to a boil. Simmer until potatoes are cooked through (20 – 40 minutes). Heat the cream and add to the soup. Salt and pepper to taste.
Recipe from Lyle
3 cans Great Northern White Beans
8 oz. pepper jack cheese (do NOT grab pepper jack with habanero)
16 oz. of your favorite salsa
1 roasted chicken
Dump beans, undrained, and salsa into a crock pot. While that’s heating, cut up cheese and add to crockpot. Next, bone and shred chicken. (Skin or no skin, your choice.) Easy to split up and freeze. Just put in a pot and heat up.
If you’re cooking for a gang, just double it up; makes a full 6+ quarts!
Recipe from Lyle
This is one that I came up with a long time ago. Easy stovetop fix. Takes about an hour, give or take.
2 cups 5 minute rice
1 box Uncle Ben’s Original Quick Long Grain and Wild Rice
1 10.5 oz. can Cream of Chicken soup (Chicken & Herb version if available)
1-2 boneless/skinless chicken breasts, depending on size and how much chicken you like
Boil chicken breasts in a large stock pot with lots of water. Season to taste. (I add black pepper, garlic powder and oregano.) Add rice and seasoning packet to another large pot. When chicken is done, pull out and place on cutting board. Ladle stock, including as much spice as you can bring over, into pot with rice. (I tend to use 2 cups of stock to 1 cup of rice.) Bring to a boil, cover and remove from heat. Chunk or shred chicken. When done preparing chicken, add soup to rice, stir, then add chicken. If it’s still a little “dry”, add more stock.
When I do a double recipe, I use 4 cups 5 minute rice, 2 boxes of Uncle Ben’s and a 22.5 oz. can of soup. If you like your rice less creamy, add the soup along with the stock and it’ll cook into the rice.
Serve with your favorite veggie side. We like asparagus, whether canned or sautéed in EVOO and garlic. :-)