Lucille's Chili

I started this blog anticipating uncovering exciting new recipes, impressing my family with newly learned culinary skills, and expanding my cultural awareness of the foodie world around me.  Yet, here I am again writing about one of my oldie-but-goodie recipes that is just as blog-worthy as a new recipe would be.  What's old hat for me might be a new find for you, so share it I will.

I don't remember how  Heart and Soul: Stirring Recipes from Memphis came to be a member of our cookbook collection, but it is one we often pull out to make a favorite chili recipe:  Lucille's Chili, page 57.

The changes I make to the recipe to give it my own "flair": I use Rotel for the 10-ounce can of diced tomatoes and green chilies. I leave the jalapeno pepper out but you can throw them on top if you like the heat. Instead of kidney beans, I either leave the beans out or add black beans.  I also like to let it cook longer than the 10 minutes the recipe calls for -- it's even better when you let it sit over night and reheat to serve over Tostitos as a taco salad or nachos with the works.

It's a great cookbook. The little Memphis anecdotes and history sprinkled in amongst the recipes make it an interesting read as well.

Potato Soup that's better than O'Charley's!

I've been looking for a potato soup recipe that would top O'Charley's potato soup which has long been my standard for judging potato soups -- until they changed the recipe (or supplier).

I think I've found it. How can you be sure, you ask?

Me: How does it taste?
Husband: Good
Me: Good, Good? or just good?
Husband: I said it was really good.
Me: No. You just said good. You didn't say really good.
Husband: How would you like me to answer the question?

Later, I sit down at the table and try my first bite.

Me: wow, this is good.
Husband: It's better than O'Charley's. My daughter and I exchange shocked looks.
Daughter: Wow. Wait, the old O'Charley's soup or the new one?
Husband: The old one.

Booyah! Before I send you off to try the recipe for yourself, let me tell you what I changed:

1. I used my Food Processorto chop the onion.
2. I forgot to add pepper.
3. I cooked the potatoes longer than "half done" before adding the ingredients. I apparently have an issue with reading directions. I have no problem following them. I just can't seem to read and comprehend them.
4. Because I cooked the potatoes longer than I should have, the soup was thicker than it should have been. I added one to two cups of milk to it at the end to make it creamier.
5. We topped with real bacon and shredded cheddar.
   

The recipe makes a big batch and it's a hearty bowl full. But, not so heavy that you won't want two bowls -- like my husband did.

Enjoy :)

Heartwarming Potato Soup from Cooks.com