Tps Brown Bean Chowder Recipes

BROWN BEAN CHOWDER

Brown Bean Chowder image

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

Provided by Tonysgirl

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 3h10m

Yield 12

Number Of Ingredients 11

Ingredients

2 ½ cups dried pinto beans
3 quarts water
1 ½ teaspoons chili powder
1 ½ teaspoons salt
1 pound ground beef
½ medium onion, chopped
1 teaspoon minced garlic
1 ⅔ cups tomato puree
1 tablespoon chili powder
1 tablespoon salt
1 cup dry bread crumbs

Steps:

Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g

BBQ CHICKEN, RED BEAN AND CORN COUNTRY CHOWDER

BBQ Chicken, Red Bean and Corn Country Chowder image

If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield s: 4 to 6 servings

Number Of Ingredients 26

Ingredients

1 cup organic ketchup
2 tablespoons brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon coarse black pepper
2 cloves garlic, finely chopped
1 tablespoon EVOO
4 ounces smoky bacon, chopped, optional
5 to 6 baby Yukon gold potatoes, chopped
4 ears corn, cleaned and scraped, or 2 cups defrosted kernels
2 to 3 ribs celery, chopped
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped
3 tablespoons fresh thyme leaves, chopped
1 round tablespoon seafood seasoning, such as Old Bay (a palmful)
1 bay leaf
One 12-ounce bottle warm lager beer
One 15-ounce can red kidney beans
Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles
4 cups cooked chicken, chopped or shredded
4 cups chicken stock, homemade or store-bought
1 ripe avocado
1 lime, juiced
Tortilla chips

Steps:

For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.

BROWN BEAN CHOWDER

Brown Bean Chowder image

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

Provided by Tonysgirl

Categories Beef Chili

Time 3h10m

Yield 12

Number Of Ingredients 11

Ingredients

2 ½ cups dried pinto beans
3 quarts water
1 ½ teaspoons chili powder
1 ½ teaspoons salt
1 pound ground beef
½ medium onion, chopped
1 teaspoon minced garlic
1 ⅔ cups tomato puree
1 tablespoon chili powder
1 tablespoon salt
1 cup dry bread crumbs

Steps:

Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g

BEAN CHOWDER

Bean Chowder image

In elementary school we always had bean chowder on Fridays. It was one of the few things I liked on the lunch menu, along with the cinnamon rolls that were served with it for desert. After looking for umpteen years I finally found both recipes. So I'm posting them here for safe keeping.

Provided by Okie Chef

Categories Chowders

Time 2h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pinto beans
1/2 tablespoon chili powder
1 1/2 teaspoons salt
1 lb ground beef
1/2 medium onion, chopped
1 teaspoon minced garlic
1 2/3 cups tomato puree
1 tablespoon chili powder
1 tablespoon salt
1 cup dry breadcrumbs

Steps:

Cook beans in 3 quarts of water or more depending on dryness of beans.
When beans are nearly done, add 1/2 tablespoon chili powder and 1-1/2 teaspoons of salt.
While beans are cooking, combine meat, onions, and garlic; brown in skillet, stirring frequently until done.
Add remaining ingredients to meat mixture.
Simmer for 15 minutes.
Combine meat mixture and beans.
May have to add more water for desired thickness or more chili powder for desired seasoning.

Nutrition Facts : Calories 189.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 25.7, Sodium 982.6, Carbohydrate 20.6, Fiber 4.9, Sugar 2.6, Protein 12.4

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