Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Friday, January 27, 2017

Venison Chili

We had some ground venison in our freezer to use, so I thawed it out to make this chili recipe I found online.  I liked it.  I couldn't detect any gaminess from the venison.  I would have assumed it was ground beef.   The chili had just enough heat for my taste and it was hearty and perfect for a cold winter evening.  I served it with a cornbread muffin.  Yum.

Venison Chili
Serves 4

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons chili powder
1/2 tablespoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1 pound ground venison
1 (~15oz) can kidney beans, drained and rinsed (or any red chili bean)
1 (~15oz) can diced tomatoes, undrained
1 (~15oz) can tomato puree
shredded cheese, sour cream, scallions, or whatever you like

Heat oil in a large stock pot or Dutch oven over medium-high heat.  Add onions, bell pepper, chili powder, cumin, cayenne pepper, salt, and pepper.  Cook until veggies are soft, about 5 minutes.  Stir in garlic and cook for 30 seconds.

Add venison and cook, breaking up clumps with a spoon, until the venison is no longer pink, about 5 minutes.

Stir in the beans, tomatoes, and tomato puree.  Lower heat to a simmer, cover, and cook for 30 minutes.   Remove lid and continue to simmer another 30 minutes.  Season to taste with salt and pepper.

Serve with whatever toppings you like with your chili.

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