Pages

03 March 2015

Dishes with Dee: Venison Chili

Oh my gosh, Spring is so close I can almost feel it. 
(Almost)

I mean, am I the only one that is obsessively checking their weather app every few hours? I'm staring at the ten day forecast like it is going to magically transform before my eyes and be 70 degrees with sunshine and birds chirping.

I even have a playlist of happy songs called "68 and sunny". I NEED Spring. But, we've made it this far, we can make it a few more weeks.

In the meantime, since there is a winter weather alert due to freezing rain, doesn't everyone want to curl up with a nice hot bowl of chili?


I've posted about a super easy slow cooker chili here.
And everyone remembers this post with some different chili options.

Chili is such a great cold weather comfort food, and if you want to eat organic, free range meat, you can't get more organic than actual wild game.

So here's what ya need:
1 lb ground venison
3 cloves of garlic- mined
1 yellow onion- chopped
1 orange bell pepper- seeded and chopped
1 poblano pepper- seeded and chopped
1 28 oz. can of fire roasted dices tomatoes
4-5 roasted red peppers- drained, dried and chopped
1 can of pinto beans- drained and rinsed
1 can of white beans- drained and rinsed
2 c. beef stock
1/2 c. red wine

And here's what ya do:
1. In a large pot or Dutch oven over medium high heat, heat about a teaspoon of oil (venison isn't as greasy as beef, since it is much leaner). Add the venison and cook until is begins to brown through out. Remove with a slotted spoon and set aside. If grease is excessive, drain some out, but you want the bottom of the pan coated for cooking the rest of the ingredients.


2. Add the garlic and onion to the pot and cook for about 5 minutes. Stir occasionally and scrape up any of the brown bits left behind from the meat. This gives awesome flavor. Then, add the orange and poblano peppers and cook for an additional 3 minutes. Add the undrained can of tomatoes, and the roasted red peppers, turn heat to high and bring to a boil. Reduce heat, cover and simmer for about 20 minutes.


3. Add the venison, both kinds of beans, beef stock and wine. Turn heat to high and bring to a boil. Reduce heat slightly and lightly boil until liquid is reduced by about half. Turn heat down to about medium, cover and simmer for 25 minutes.


4. Serve with plenty of shredded cheese and freshly diced onions (if you so desire).




I'm very excited to include brand new printable recipes! Thanks to a reader suggestion, you'll now be able to print a convenient, half page recipe each time I write a Dishes with Dee post. If there are any past recipes you'd like me to do, comment below or on my Facebook Page and I'll make them!

Venison Chili Recipe


No comments:

Post a Comment