Terry Stark's Chili

This guy is from our ward and is well known for the delicious chili that he brings to the fall festival contest. Enjoy!

For genuine chili (just the meat and sauce):

1 Bag Carroll Shelby's Original Texas Brand Chili Kit (Fry's and Bashas have it for sure.)
Follow the instructions on the bag. BE CAREFUL: The cayenne can be hot so leave it out or add
to taste.
2 lbs. ground beef (gets more mild as it simmers)

You can add whatever you like from the list below.

1 can stewed tomatoes
1 can tomato sauce
1 can hatch green chilies
Your choice: Black beans, pinto beans, kidney beans
1 can Rotel tomatoes with green chilies

I like to add all the ingredients. I also like to add salt to taste. For fast chili just add cans of beans, but be sure to DRAIN the JUICE. It's great with one of each kind listed.

Seafood Bisque

I know it looks like a lot, but this is a very delicious and simple recipe. The hardest part is opening all the cans. It works well as a side or as the main part of the meal. I got this recipe from a friend who had a friend that made it.

1 Large can Campbell's Tomato Soup
1 Large can beef broth
1 Small can tomato soup
1 Regular can Progresso Hearty Tomato Soup
1 Regular can Campbell's split pea and ham soup
1 Can Crab Meat
1 Can peeled, broken shrimp (or tiny shrimp)
4-5 shakes Worchestershire sauce
1 Can sweetened condensed milk

Heat together. Add a spoonful of sour cream in the middle of the bowl and swirl into soup with a knife. Sprinkle parsley on top.