Recipes From Your Kitchen

RECIPES FROM YOUR KITCHEN

Email to ccec@kwh.com or mail to: Cass County Electric Cooperative; Highline Notes. 3312 42 nd St S, Suite 200, Fargo, ND 58104

Texas Style Chili Con Carne

CCEC Employee, Will Kronberg

Ingredients: 1 1/2 lbs. lean ground beef 1 Lg. onion, chopped (1 cup) 1 green bell pepper, chopped (1/2 cup) 2 cloves garlic, crushed 2 Tbsp chili powder 1/2 tsp salt 2 tsp ground cumin 1 tsp dried oregano leaves 2 tsp unsweetened baking cocoa 1 tsp cayenne pepper 1 can diced tomatoes, 28-oz can 1 can red kidney beans, undrained 2 cans pinto beans, undrained

Preparation: In 3-quart saucepan, cook beef, onion, and garlic over medium-high heat about eight minutes, occasionally stirring, until meat is brown; drain. Stir in remaining ingredients except for beans. Heat to boiling. Reduce heat to low; cover and simmer one hour, stirring occasionally. Stir in beans, heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, occasionally stirring, until desired thickness.

Crockpot Cream Cheese Chicken Chili

CCEC Employee, Tony Tasa

Ingredients: 2 chicken breasts 1 can black beans, rinsed and drained 1 can white beans 1 can corn, undrained 1 can RoTel, undrained 1 package ranch dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 8 oz. package light cream cheese

Preparation: Place chicken breasts at the bottom of crock pot, then pour the whole can of corn, RoTel, black beans, and white beans on top. Cover with seasonings and ranch mix, stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use two forks to shred chicken. Stir together and serve.

Spicy Chicken Soup

CCEC Employee, Delcy Fontaine

Ingredients: 2 quarts water 1 rotisserie chicken, shredded 3 Tbsp olive oil 1 onion, chopped 3 cloves garlic 1 (16 oz.) jar chunky salsa 2 (14.5 oz.) cans peeled and diced tomatoes 1 (14.5 oz.) can whole peeled tomatoes 1 (10.75 oz.) can condensed tomato soup 3 Tbsp chili powder

1 (15 oz.) can whole kernel corn, drained 2 (16 oz.) cans chili beans, undrained 1 (8 oz.) container sour cream 5 cups chicken broth

Preparation: In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken, and five cups of broth. Simmer 30 minutes.

CCEC is committed to serving our local communities! In support of this core value, we hosted an in-house chili feed with free-will donations that went towards Amanda’s Hope Chest. Scoop up your family and give these recipes a try!