Dr. Pepper Chili

My mom found this and won a chili cook off with it.
I adapt it by subbing roasted red peppers for the fresh red peppers and using only 2 chipotle chilis.

• 1 pound lean ground beef
• 1 cup diced onion
  
  
• ½ cup diced red bell pepper
• 1 tablespoon chili powder
• 2 teaspoons cumin
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• 1 cup chicken broth
• 1 (12-ounce) can Dr. Pepper
• 1 (14-ounce) can fire-roasted tomatoes
• 2 tablespoons tomato paste
• 4 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 can kidney beans, drained and rinsed
• sour cream, red onion, cilantro for garnish

Instructions

1. Heat a nonstick skillet over medium-high heat and add ground beef. Cook, breaking apart with a wooden spoon, until about halfway cooked. Add onion and red bell pepper and continue to cook until vegetables are softened. If there is excess grease, you can remove it with a spoon before proceeding.
2. Add chili powder, cumin, salt, oregano, and garlic powder and cook for 30 seconds while stirring.
3. Add chicken broth, Dr. Pepper, diced tomatoes, tomato paste, chipotle chilis, and Worcestershire sauce. Stir to mix well. Simmer for 20 to 30 minutes or until chili has thickened to your liking. Add kidney beans.
4. Serve with sour cream, red onion, and cilantro.

Rudy's Creamed Corn

Martina's new favorite Thanksgiving recipe

Ingredients

• 1 pint heavy cream
• 4 ounces cream cheese
• 16 ounces frozen corn kernels
• 2 to 3 teaspoons sugar
• 1 teaspoon salt
• fresh cracked black pepper if desired

Instructions

In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired.

From copykat.com

Bacon-Potato Corn Chowder

Makes 6 servings.  From Taste of Home.  I used fat-free evaporated milk.

Ingredients:

• 1/2 pound bacon strips, chopped
• 1/4 cup chopped onion
• 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.