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.

Autumn Pork Stew

Autumn is the perfect time for warm stews and cozy weekends. With cinnamon and nutmeg, this stew has all the fall flavor.

Ingredients

• 2 tablespoons onion powder

• 1 tablespoon chopped fresh parsley

• 1 tablespoon garlic powder

• 1 ½ tablespoons seasoned salt

• 1 ½ tablespoons ground black pepper

• 1 teaspoon dried marjoram

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 pounds boneless pork shoulder, cubed

• 1 bunch spinach leaves, washed

• ¼ cup olive oil

• 2 tablespoons all-purpose flour

• ¼ cup butter

• 1 onion, thinly sliced

• 2 stalks chopped celery

• 1 pound fresh mushrooms, sliced

• 1 ½ cups beef broth

• 2 (28 ounce) cans stewed tomatoes

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon garlic powder

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

• 1 yellow squash, sliced

• 1 zucchini, sliced

• salt and pepper to taste

Directions

1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

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.

Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili.

Ingredients

• 1 pound ground beef

• 1 onion, chopped

• 1 (16 ounce) can chili beans, with liquid

• 1 (15 ounce) can kidney beans with liquid

• 1 (15 ounce) can whole kernel corn, with liquid

• 1 (8 ounce) can tomato sauce

• 2 cups water

• 2 (14.5 ounce) cans peeled and diced tomatoes

• 1 (4 ounce) can diced green chili peppers

• 1 (1.25 ounce) package taco seasoning mix

Directions

1. Gather all ingredients.

2. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

3. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

4. Mix to blend, and cook on Low setting for 8 hours.

Cheesy Chicken Enchilada Soup

Do you have a pressure cooker, like an Instant Pot? Check out this easy, cheesy recipesy!

Ingredients

• 1 (28 ounce) can cooked chicken in broth

• 1 (15 ounce) can black beans, drained

• 1 (15 ounce) can whole kernel corn, drained

• 1 (10 ounce) can red enchilada sauce

• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

• 1 (8 ounce) package cream cheese, cut into pieces

• ½ cup chopped onion

• 1 cup shredded mozzarella cheese

• ¾ cup crushed tortilla chips

• 1 tablespoon chopped green onions, or to taste

Directions

• Step 1

  Drain canned chicken and save 1 cup broth.

• Step 2

  Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

• Step 4

  Stir well and serve. Top with mozzarella, tortilla chips, and green onions.