One of the things I love about fall is the hot and flavorful stews that I can make. Williams-Sonoma has a new soup and stew set that is perfect for presenting these meals to family or friends. The only thing I would wish for is a larger tureen. 3.5 quarts isn’t large enough for my Chicken Brunswick Stew recipe, but it will hold my chili or beef stew just fine.

You can also use this set as a centerpiece for your table.

This chili has a sweet and smoky flavor with a spicy kick. I added meat to give this dish some substance and to make it last for more than one meal. You can make it either with or without the meat. To compliment this chili, I’m serving it with Krusteaz’s Honey Cornbread.

Ingredients

1 lb. ground beef, cooked and drained
2 15oz. cans black beans, drained
1 15oz. can corn, drained
1 15oz. can tomato sauce
1 14.5oz. can S&W Petite Cut Tomatoes with Sweet Onions and Roasted Garlic
1 7oz. can LaVictoria diced green chiles
1 pkg. The Spice Hunter Chili Mix
1 clove garlic

Directions

1. Dump all of the ingredients into a dutch oven, except meat, and bring to a boil. Reduce heat to low and simmer.
2. Brown meat until it’s fully cooked. You can spice it up a bit with minced onion and southwestern seasoning or cook it plain. Drain the fat. Add to the soup.
3. Simmer chili for at least thirty minutes before serving.
4. Garnish with cheese and sour cream.

This flavorful chicken stew will feed a family of four for three days. My husband didn’t like the strong tomato flavor, but the rest of the family loved it. Serve with rolls.

Ingredients

2 large onion, chopped
6 boneless, skinless chicken breasts
2 15 oz. cans cream-style corn
1 28 oz. can crushed tomatoes
1 12 oz. bottle chili sauce
1 14.5 oz. can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 T. cider vinegar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper sauce

Directions

1. Place onion in a 5-quart slow cooker
2. Place chicken over onion. Add corn and remaining ingredients.
3. Cook covered on High for 4 hours or until chicken is tender. Remove chicken and shred. Then return to stew.