It’s winter time, the perfect time of year to make delicious soups and hearty chilis, especially if you face cold New York winters like we do. This week I had the opportunity to try out Xtrema Ceramic Cookware (specifically the gorgeous, retro-looking Xtrema 4 Quart Covered Ceramic Soup Pot) and used it to make my favorite chili recipe.

I usually use stainless steel cookware, and was very interested in trying out XTrema Ceramic Cookware because of our healthy lifestyle. Xtrema Ceramic Cookware is the healthiest cookware available, because no trace metals or chemicals leach from the ceramic cookware into your food, and it has a non-toxic, no-scratch ceramic glaze. The unique shape of the ceramic cookware makes for a beautiful set in your family kitchen and the 4 Quart Ceramic Soup Pot makes it easy to serve directly from the pot on your dinner table (just be sure to lay the pot on an oven mitt so you don’t burn or scratch any surfaces- it’s hot and you were just cooking in it!). It has thick, easy carry handles on both sides to make carrying it easy, and a matching ceramic cover to keep your soups and chilis warm.
Great features of XTrema Ceramic Cookware

Here is my own original homemade chili recipe that I made this weekend in our ceramic cookware soup pot. This Chili Con Carne recipe tastes incredible on its own, with some tortilla chips and sour cream on top, or served in crunchy taco shells with sour cream and shredded cheese. Like Xtrema cookware, it’s healthy and versatile. Enjoy!
Penelope’s Chili Con Carne Recipe
Ingredients
2 pounds ground beef
1 cup organic diced tomatoes
1 cup tomato sauce
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup green olives, pitted and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander
1 garlic clove, minced
1 can kidney beans, drained and rinsed
1 cup water or broth
salt and pepper
Instructions
1. In a large skillet, add 2 tablespoons olive and brown the beef over a medium heat. Add in onions and seasonings and stir together. Cook for another 10 minutes.
2. Add beef mix and all remaining ingredients except for beans into the XTrema 4 Qt. Soup Pot. Stir together and simmer for 30 minutes.
3. Stir in beans and cover, and cook on low for 30 additional minutes.
4. Remove from heat and serve. We love to add tortilla chips and cheese or sour cream, but you can add whatever toppings your family loves. Enjoy!

Win an Xtrema Ceramic Cookeware 4 Qt Soup Pot
Ceramcor is generously offering a reader of Penelope’s Oasis a chance to win one of the beautiful 4 quart soup pots featured above, a $119.99 value. For a chance to win, enter using the rafflecopter below. Can’t wait to win? From now until the end of the giveaway, you can buy a 4 quart covered ceramic soup pot using the Xtrema promotional discount code oasis20 (all lower-case) for $20 off your purchase. Coupon code expires Feb 3rd.
a Rafflecopter giveaway
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I love making Italian Wedding soup, with my homemade meatballs (altho you can used the frozen bag kind instead), with chicken broth and frozen spinach (dethraw & squeeze out) and small bit of carrot and those little alphabet pastas!
This KopyKat recipe is my family’s favorite and I make it frequently during cold weather:
Bennigan’s Ultimate Baked Potato Soup
Yield: 8 servings.
3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 can (14 1/2 oz) chicken broth
3 cups milk
1 teaspoons salt
1/4 teaspoons pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions
Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
I like homemade chicken noodle soup with chicken breast meat, noodles, carrots and celery
I had a really delicious chicken chili recipe from Food Network…I can’t seem to pull up the link for it right now tho…..I hope its still there – I don’t know if I printed it or not! I will definitely give your recipe a try tho!
I don’t really have a “favorite” recipe. I toss in whatever I have in the cupboard that sounds good. Lots of garlic is always a must, however!
pumpkin ginger soup!!
Green olives in chili?! I’ve never heard of that! I love my ceramcor skillet. :)
I love Stuffed Pepper Soup
2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
I like meatless chili with lots of beans and spices
My mother’s Chicken & Rice soup is the best!
tomato soup or chicken noodle
My grandmas Chicken and wild Rice recipe is the greatest thing ever!
My fave is homemade veggie soup. I cook a roast in the crockpot for tender meat then add veggies
My favorite soup recipe is just pinto beans, starting from dry, soaking and then slow cooking with salt pork. I serve it with cornbread and finely chopped onions. I would love to have this bean pot though for baking beans in the smoker outdoors this summer.
chrisdeglen(at)gmail(dot)com
I love a nice potato soup!
chicken and rice soup
dollhousecreation(at)gmail(dot)com
I love Beef and Barley soup
I love homade chicken noodle soup.
I take rump roast, a large onion, paprika, and salt and pepper and cook till tender. Then I take it out and cu it up, put it back in the liquid, reduce it some. Serve over organic fresh green beans and add sour cream. Grain/gluton free eaters.
My favorite chili recipe is one i tweaked from Jamie Dean. I add extra meet for my carnivore husband.
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