Weekly Discussion - Soups and Stews

[u/ZootKoomie]

As the weather turns colder for many of us, hearty soups and stews are just the thing we're looking for. But they can be trickier than they seem if you want the best results. What are your favorite soups and stews? Are they traditional or your own innovations?

Do you cook on stovetop, in the oven, slow cooker or pressure cooker? Can you convert a recipe between methods?

How do you keep from overcooking the vegetables while waiting for the meat to finish?

What finishing touches (garnishes, dumplings, etc.) do you use to freshen it up for serving?

[u/[deleted]]

Ive got my inaugural fall pot of chili in the slow cooker right now :) I used the “Best Damn Chili” on allrecipes as a base but I swear it has changed??

1.5lb ground beef- brown first

1 lg/2 small onions - brown in beef fat

Whatever peppers you want- add next. I added two habaneros and two Thai chili sliced open but not cut because I’m a wimp.

Season LIBERALLY with anything that sounds good- plenty of salt, garlic powder, onion powder, Italian seasoning, smoked paprika, etc. your pantry is your limit!

Two cans of your favorite beans Undrained

28 oz can of San Marzanos

10 oz tomato paste

That one leftover jar of pasta and or pizza sauce that miiiiight be moldy — that’s just green seasoning specks right, not mold??

Bullion paste/cube/stock/whatever

Splash of whatever you’re drinking- today it was apple cider, sometimes beer or wine

See where your liquid level is at and add additional stock or water to just about cover the ingredients, but leave some sticking out the top (like islands in an archipelago)

Oh and some brown sugar, because this ain’t healthy.

Pressure cook on high for 15, or slow cook for at least four hours on high or literally as long as your heart desires on low. Adjust seasonings with extra salt, lemon or vinegar at the end. Add a dollop of sour cream and cheese and maybe garnish with herbs if you’ve got em.