Nick's Chili


1.5 LB Ground Beef

3 Johnsonville Beer Brats

3 Large Peppers - One Red, One Yellow, One Green

5 TBS Chili Powder

1 TBS Celery Salt

1/2 TBS Cayenne

2 TBS Salt

1 TBS Pepper

1/4 Cup Dark Brown Sugar

6 Dark Kisses

3 Cans Dark Red Kidney Beans

3 Cans Light Red Kidney Beans

1 Can Sweet Corn

1 Can Tomato Paste

2 Large Purple Onions

Shredded Cheese (Your choice)

Oyster Crackers or Saltines



Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.


Serve with cheese and crackers.

Buffalo Chicken Soup


2 1/2 pounds roasted chicken, skinned, boned and shredded

2 tbsp butter

1/2 cup chopped celery

1/2 cup chopped onion

2 cans (14 oz) reduced sodium chicken broth

1 1/2 cups milk

1 tsp hot pepper sauce

1 1/2 cups mozzarella cheese

1 1/4 cups shredded Parmesan cheese

1/3 cup flour

Bottled hot pepper sauce


In Dutch oven, melt butter over medium heat

Add celery and onion - Cook until tender

Stir in broth, milk, and 1 tsp hot sauce

In bowl, mix mozzarella, 1 cup blue cheese, Parmesan cheese, and flour

Add gradually to the soup stirring until melted

Stir in 3/4 of the shredded chicken

Serve topped with remaining chicken, blue cheese, and hot sauce

Corn Chowder


2 cans of corn 

2 cans cream-style corn

1 can potato (chopped up)

2 cans milk

2 cans water

1 bag frozen chopped onion

1/2 stick of butter


Saute onion and butter together in a saucepan

Mix remainder of ingredients together and heat

Use flour and water to thicken, as needed