Fall soups and rolls

We recently had a bunch of people over for dinner and we served soups and rolls. I had some requests for the recipes, so I thought I'd post them here too. I'm sure you all have some favorites for the fall, too. I hope you post them. Everything here is super yummy!

Chili (courtesy of Shelley Blackwell, who got the recipe from Jamie and Bill Blackwell!)

1 pound hamburger

1/2 white onion

garlic salt

1 pkg. taco seasoning

2 pkgs. ranch dressing

1 can rotel (canned salsa)

2 cans stewed tomatoes

2 cans corn

2 cans white hominey

2 cans red kidney beans

2 cans pinto beans

Brown meat with onion and garlic salt. Add taco seasoning. Empty into large pot. Add all cans and ranch packets and 2 cups water. Heat! Serve with chips, cheese, sour cream and green onions.

The chili we had was a modified version of this recipe. I did not add the corn or white hominey. I also used my fresh pureed tomatoes in place of the canned tomatoes and salsa, and added some dried peppers.

White Chicken Chili (courtesy of Emily Christensen)

4 chicken breasts
1 can chicken broth
1 sliced onion
1/2 t. garlic salt

Put all in stock pot and boil until chicken is shreddable. Take chicken out and shred with 2 forks, put back in stock pot.

Now add:
4 cans white great northern beans
1 8 oz. jar green salsa
2 cans diced green chilies
3/4 of a 16 oz. sour cream

Heat through. Serve with shredded cheese, extra sour cream and tortilla chips.

Rolls
Mix together dry ingredients:
3 c. whole wheat flour
¾ c. sugar
2/3 c. powdered milk
1 t. salt
3 T. whole egg powder (or add 3 eggs with the liquid ingredients)
2 T. yeast
2 T. vital wheat gluten
Add liquid ingredients:
3 c. warm water
½ c. margarine or butter
Mix well. Add up to 6 or 7 cups of white flour until the dough is no longer sticky. Raise in warm place for 1 hour. Roll and cut dough into desired shape. I like to roll the dough into 4 circles, cut like a pizza for 12 rolls in each circle, and roll from the big side first. Raise in a buttered pan (I put ¼ c. butter or margarine in each pan) for another hour. Bake at 375 degrees for 14 minutes. Yield: 4 dozen rolls (I often ½ this recipe.)