Mexican Venison Soup

Mexican Venison Soup

1 lb ground venison 

1 medium yellow onion, diced

2 cloves garlic, finely minced 

14.5 oz can diced or stewed tomatoes

2 1/2 c. Water, divided 

4 medium russet potatoes, cut in large cubes

2 1/2 tsp Chili powder

2 1/2 tsp cumin

1 1/2 tsp salt 

1 tsp sugar

1/8 tsp black pepper 

Cook the ground venision with the onion and garlic until done. Drain all the grease off. In a large Dutch oven, add potatoes, 1 1/2 cups water, and salt. Bring to a boil and simmer for about 15 minutes until potatoes are beginning to get tender. Add the tomatoes, dry seasonings, and the other cup of water. Bring the mixture back to a boil and add the meat mixture. Simmer for 30-45 minutes.

Serve with cornbread. 

*The Perfect Chili

* This is my personal chili recipe.  It uses a combination of fresh ingredients and dry seasonings for optimal flavor.  Note that I not only use fresh garlic and onion but also garlic and onion powders.  I find that this produces a better flavor. 

servings: 4

cook time: 30 min

total time: 1 hr

2 lbs lean Ground Beef

1 med Onion, chopped

4 large cloves, or equivalent of minced from jar

2 c. Water

2 tbsp Flour

1 can (14.5 oz) Diced Tomatoes

2 (8 oz.) cans Tomato Sauce

Seasonings: 

6 tbsp Mexene Chili Powder

1 tbsp Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Onion Powder

1½ tsp Salt (regular, not sea salt)

2 tsp Sugar

Cook ground beef with onions and garlic in a large skillet. Drain the excess grease off of the meat and place the meat back in the skillet. Add all of the other ingredients and simmer for at least 30 minutes.

*Tip:  If you are sensitive to spicy foods, try cutting back the chili powder to 4 tbsp. This will give it a milder flavor. 

Makes about 6 cups.