Texas Deer Chili

Looking to add a touch of wild game to your chili repertoire this deer season? Look no further than this mouthwatering Deer Chili! Made from lean and tender cuts of high-quality deer meat, this rustic dish will satisfy even the heartiest of appetites.

Ingredients

• 2 tablespoons vegetable oil

• 2 ½ pounds venison, cut into cubes

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 (4 ounce) can diced green chile peppers

• 2 (15 ounce) cans kidney beans, drained and rinsed

• 2 (10.5 ounce) cans beef broth

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 1 ½ teaspoons paprika

Directions

1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.

2. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

3. Cook on medium 4 to 5 hours.

Kale Soup

This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 (15 ounce) can diced tomatoes

• 6 cubes vegetable bouillon (such as Knorr)

• 2 tablespoons dried parsley

• 1 tablespoon Italian seasoning

• salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat.

2. Cook onion and garlic until soft, 2 to 3 minutes.

3. Stir in kale and cook until wilted, about 2 minutes.

4. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

5. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes.

6. Season with salt and pepper.

Quick Onion Soup

Photo by Adrienn87 form PxHere

Over the weekend I was watching a video on the Townsend’s YouTube Channel. They focus on 18th century life and cooking. What caught my eye was a recipe for onion soup. Of course, I didn’t have all of the ingredients, and I came up with my own seasoning mix. I think I created a pretty good modern take on a 200 year old onion soup that can be made in about 30 minutes using just a few ingredients.

Ingredients

• 2 Sweet Onions

• 4 Tablespoons of Butter

• 1 Teaspoon of Soy Sauce

• 1 Tablespoon of Bisquick

• 2 Cups of Water

• Marjoram

• Thyme

• Old Bay Seasoning

• Pepper to Taste

Directions

1. In a saucepan over medium heat melt butter.

2. Slice onion into rings, add to pan, and cook until caramelized.

3. Add a pinch of marjoram, thyme, and Old Bay Seasoning.

4. Add Bisquick and stir until it is well incorporated, forming a roux.

5. Add soy sauce and water and bring to a boil while stirring. Soup will thicken.

6. Pepper to taste and serve with a crusty bread (optional).

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The Inspiration Video

Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Ingredients

• 4 red or yellow bell peppers, seeded and halved

• 1 yellow banana pepper, seeded and halved

• 1 poblano pepper, seeded and halved

• 1 jalapeno pepper, seeded and halved

• 1 large onion, quartered

• 4 large garlic cloves, peeled

• 1 tablespoon olive oil

• 1 quart chicken broth

• 1 bunch cilantro, chopped, plus leaves for garnish

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon white sugar

• ¼ teaspoon ground black pepper

• 3 (14.5 ounce) cans Fire Roasted Diced Tomatoes (like Hunt's®), undrained

• Salt to taste

Garnish:

• Crumbled Cotija cheese

• Cilantro leaves

• Lime wedges

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

• Step 2

  Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

• Step 3

  Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Fire Roasted Diced Tomatoes. Bring to a simmer.

• Step 4

  Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

• Step 5

  Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Butternut Squash Soup

Indulge in the heartwarming flavors of fall with luscious Butternut Squash Soup. Crafted with love using nature's bounty, this seasonal delight captures the essence of autumn in a single spoonful.

Image via pxHere - CC0 Public Domain

Ingredients

• 2 tablespoons butter

• 1 small onion, chopped

• 1 stalk celery, chopped

• 1 medium carrot, chopped

• 2 medium potatoes, cubed

• 1 medium butternut squash - peeled, seeded, and cubed

• 1 (32 fluid ounce) container chicken stock

• salt and freshly ground black pepper to taste

Directions

1. Gather all ingredients.

2. Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

3. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

4. Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

5. Serve hot and enjoy!

Creamy Roasted Parsnip Soup

This parsnip soup is rich, creamy, and seasoned with aromatic spices to make a flavorsome autumn soup.

Ingredients

• 2 pounds parsnips, peeled and cut into 1/2 inch pieces

• 3 carrots, peeled and cut into 1/2-inch pieces

• 1 tablespoon olive oil

• sea salt and ground black pepper to taste

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 stalks celery, diced

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1 tablespoon brown sugar

• 1 teaspoon ground ginger

• ½ teaspoon ground cardamom

• ½ teaspoon ground allspice

• ½ teaspoon ground nutmeg

• ¼ teaspoon cayenne pepper

• 4 cups chicken stock

• 1 cup whole milk

• ½ cup heavy cream

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.

3. Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.

4. Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.

5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.

6. Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.

7. Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.