As the temp drops and colder weather rolls in, soups will be your new meal of choice. Enjoy these five delicious soup recipes featuring Texas Pete® that will chase away the chill.
Creamy, spicy, and easy to make, this roasted cauliflower and cheese soup is simply delicious.
- 1 head Cauliflower, chopped to florets
- 1 Yellow Onion, sliced
- 3 Garlic Cloves
- 2 Carrots, peeled and chopped
- 1 cup Texas Pete® Honey Mustard
- 1/2 tbsp. Chili Powder
- 1/2 tbsp. Dried Thyme
- 4 slices Bacon, diced
- 2 tsp. Texas Pete® Dust Dry Seasoning
- 1 quart Chicken Stock
- 2 Bay Leaves
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese, shredded
- 1/4 tsp. Nutmeg
- 1 tbsp. Chives, thinly sliced
1. Preheat oven to 425°F.
2. In a large bowl, combine cauliflower, yellow onions, garlic cloves, carrots, Texas Pete® Honey Mustard, chili powder and dried thyme. Roast on parchment-lined sheet pan for 15 minutes until cauliflower has begun to brown. Remove from the oven.
3. While cauliflower mixture is cooking, in a large Dutch oven, cook bacon over high heat for 3 minutes.
4. Add Texas Pete® Dust and continue cooking until crispy. Approximately 3 to 5 minutes. Remove bacon from Dutch oven and set aside.
5. Add cauliflower mixture to the Dutch oven with the remaining bacon fat and add chicken stock and bay leaf. Let simmer for 30 minutes. Remove bay leaf.
6. Using a high-power blender or immersion blender, blend mixture until smooth (and return back to pot). Turn heat to low.
7. Add heavy cream, cheddar cheese and nutmeg and whisk until smooth.
8. Serve hot. Garnish with spicy bacon and sliced chives and enjoy!
This hearty mac and cheese chili is made with ground beef, macaroni, veggies, Texas Pete® Dust Dry Seasoning, Texas Pete® Green Peppers, and a few other ingredients. It warms the appetite.
- 2 tsp. Olive Oil
- 1 lb Ground Beef
- 1 cup Yellow Onion, finely diced
- 1 tsp. Garlic, minced
- 1 tsp. Texas Pete® Dust Dry Seasoning
- 1/2 Texas Pete® Green Peppers, chopped
- 1 1/2 tsp. Ground Cumin
- 1 14oz can Diced Tomato
- 4 cups Beef Broth
- 8 oz. Tomato Sauce
- 1 tsp. Kosher Salt
- 1 tsp. Ground Pepper
- 15 oz. Red Kidney Beans
- 10 oz. Elbow Macroni
- 8 oz. Cheddar Cheese, finely shredded
- 1/2 cup Cilantro, chopped
1. Heat the Instant Pot on high sauté setting. Add oil then ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
2. Add the onion to the pot and cook for an additional 2-3 minutes. Add the garlic and cook for 30 seconds.
3. Add the Texas Pete® Dust, Texas Pete® Green Peppers, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans and macaroni to the pot. Stir to combine.
4. Bring to a simmer, then cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
5. Sprinkle the cheese over the top of the pasta. Let simmer for 2-3 minutes or until cheese is melted. Cover the pot if needed to help melt the cheese.
6. Serve hot, garnish with cilantro and enjoy!
Good old chicken and dumplings get a spicy kick with this tasty recipe. It’s easy to make and perfect for cool fall nights.
- 1 cup All Purpose Flour
- 1 cup Yellow Cornmeal
- 2 tbsp. Granulated Sugar
- 2 tsp. Baking Powder
- 1 1/4 tsp. Kosher Salt
- 1/2 tsp. Texas Pete® Dust Dry Seasoning
- 1 cup Buttermilk
- 2 tbsp. Unsalted Butter, melted
1. In a large Dutch oven, add water and chicken. Bring to a boil and let chicken cook for 15 to 20 minutes. Remove chicken from the pot and shred using a fork. Discard leftover water.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and ½ tsp Texas Pete® Dust. Stir in the buttermilk and butter. Let stand for an hour at room temperature.
3. Line a large plate with parchment paper. Roll the dough into 1 tablespoon-sized balls and place them on the prepared plate. Cover the dumplings with plastic wrap and refrigerate until ready to use.
4. Heat 2 Tbsp oil in a large Dutch oven set over medium heat. Add the onion and cook until tender, about 6 minutes. Stir in the cumin, chili powder, 1½ tsp Texas Pete® Dust and salt.
5. Stir in the chicken broth, red enchilada sauce, and Texas Pete® Buffalo Wing Sauce. Bring to a boil and then lower the heat to a simmer. Add the corn, black beans, diced tomatoes, Texas Pete® Green Peppers, and chicken breast. Simmer the soup for 10 more minutes.
6. Add the dumplings to the soup and lower the heat to low. Cover and cook until the dumplings are tender, about 25 to 30 minutes. Keep the soup warm until ready to serve.
You may think Cheerwine and chili as an unlikely combination, but together these two make a match made in chili heaven. Grab a spoon and dig in.
- 4 strips thick cut smoked bacon
- 2 tbsp. chili powder
- 1/2 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 1 tsp. dried oregano
- 1 lb lean ground chuck (80/20)
- 2 tbsp. EVOO
- 1 medium sweet onion, chopped
- 4 large garlic cloves, chopped
- 3 tbsp. tomato paste
- 1 12-oz bottle or can of Cheerwine
- 1/4 cup CHA! by Texas Pete Sriracha Sauce
- 1 28-oz. can crushed tomatoes
- 1 15-oz. can kidney beans
- 1 15-oz. can black beans
- Kosher salt and fresh ground pepper (to taste)
- 1 bunch chives (or green onion), finely chopped (for serving)
- 2 cups shredded sharp cheddar cheese (for serving)
- Corn chips (for serving)
1. Place 4 strips of bacon in large Dutch oven, set to med-low heat. Let bacon cook slowly until nice and crispy and most of the fat has rendered. 5-10 minutes. Remove bacon, chop and set aside.
2. Mix all seasonings and herbs together in a bowl.
3. Place ground meat in Dutch oven and sprinkle your seasoning mixture over meat. Bring to med-high heat and brown meat. (about 5 minutes). Remove meat and set aside.
4. Add EVOO to Dutch oven over med-high heat. Add onion and sprinkle with a pinch of salt. Sauté onions until caramelized and translucent. Add garlic and continue to sauté until golden.
5. Add in tomato paste and stir until paste begins to caramelize. Return ground meat and bacon to pot and bring to high heat.
6. Stir everything together and allow to sit for about 30 seconds, just until it begins to crisp at the bottom. Pour in Cheerwine and CHA! By Texas Pete, then deglaze using a wooden spoon to scrape all of the browned bits from the sides and bottom of pot.
7. Allow to cook, reducing Cheerwine by about half (2-3 minutes)
8. Add crushed tomatoes, both beans and stir to combine, and bring to a boil. Set to low and let simmer for at least 30 minutes.
9. Serve topped with shredded cheese, chopped chives and corn chips. Enjoy!
In the mood for some Asian spice? This spicy Thai noodle bowl zesty, flavorful, and perfect for fall days.
- 1/3 cup Texas Pete® Garlic Hot Sauce
- 2 tbsp. sesame oil
- 1 tbsp. ginger, fresh, minced
- 3 cloves garlic, fresh, minced
- 1 tbsp. lemongrass puree, prepared
- 1/2 tsp. red pepper flakes
- 4 cups chicken stock
- 1/3 cup soy sauce
- 1 rotisserie chicken
- 1/2 cup bean sprouts
- 1/4 cup carrots, julienned
- 1/4 cup cucumber, peeled, seeded, julienned
- 1/4 cup red bell pepper, julienned
- 1/4 cup bamboo shoots, julienned
- 8 mint leaves, fresh, torn in half
- 8 basil leaves, fresh, torn in half
- 1/4 cup peanuts, crushed
- 1 lime, cut in half
- 1 lb. Thai rice noodles, straight cut
- Start by making the spicy broth. Place a medium-size saucepan on the stove on medium-high heat. Add the sesame oil. When heated, add the ginger, garlic, lemongrass puree and red pepper flakes. Cook for 3 to 4 minutes, stirring frequently. Next add the chicken stock, soy sauce and the Texas Pete® Garlic Hot Sauce, then bring to a simmer and cook for approximately 20 minutes on low heat.
- Pick and shred the meat from the rotisserie chicken, discarding all bones, cartilage and skin. Shred all the meat into large, bite-size pieces and reheat the chicken either in the microwave or a sauté pan and keep warm.
- Prepare all the vegetables that will be used to garnish the soup. The bean sprouts may need to be rinsed but keep them whole. Finely julienne the carrots, cucumber, bell pepper and bamboo shoots and set aside. You will hand-tear the fresh basil and mint just before you assemble the dish to keep it fresh. Crush the peanuts into small crumbs and cut the lime in half. Keep all vegetables refrigerated until you are ready to assemble.
- Place another large pot filled with water on the stovetop and turn on high heat. Season the water with salt and bring to a boil. Cook the noodles according to the package instructions. Drain well.
- To assemble the dish you will need two large dinner bowls. Portion the noodles between both bowls. Top the noodles with some of the warmed chicken followed by layers of the raw bean sprouts, carrots, cucumber, red bell pepper, bamboo shoots and fresh-torn mint and basil leaves. Use a ladle and pour about 8 ounces of the spicy broth over the vegetables and noodles. Garnish both noodle bowls with crushed peanuts and serve with the halved lime to squeeze over the whole dish tableside.