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1 medium onion, chopped 3 cups ready-to-serve beef broth 1 (14 1/2 ounce or 16 ounce) can whole tomatoes, undrained, cut up. 1 (8 ounce) can tomato sauce,ql 1 to 2 tablespoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 2 cups cubed unpeeled potatoes Topping 1/2 cup dairy sour cream, if desired
horseradish, if desired Heat oil in Dutch oven over medium-high heat. Add meat and onion; cook 5 to 6 minutes or until meat is browned, stirring frequently. Drain, add all remaining chili ingredients except potatoes. Reduce heat to medium; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally. Stir in potatoes; cook 15 to 20 minutes or until potatoes are tender. Remove bay leaf. To serve, ladle chili into bowls; top each with a dollop of sour cream and horseradish. 5 (1 1/4 cup) servings.
Cabbage, Sausage and Apple Soup 2 tablespoons margarine or butter
3 cups prepared coleslaw mix or 3 cups chopped cabbage 1/2 cup chopped onion 1/2 cup chopped celery 1 teaspoon caraway seed 4 cups 1/3 less-salt chicken broth 1/2 pound cubed cooked smoked sausage 2 medium unpeeled apples, cored, chopped (about 2 cups) 1/8 teaspoon salt 1/4 teaspoon pepper . Melt margarine in Dutch oven or large saucepan over medium heat. Add coleslaw mix, onion, celery and caraway seed. Cook 5 to 8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Cook uncovered for 15 to 20 minutes or
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