Good Recipe

Twisted Venison Chili

Venison chili with a twist…a slight kick and a hint of sweetness.

INGRIDIENT

2 tablespoons olive oil, divided

2 pounds ground venison

1 ½ pounds bulk mild Italian sausage

¼ cup butter

1 large sweet onion, chopped

1 jalapeno pepper, seeded and chopped

3 teaspoons minced garlic

2 (14 ounce) cans stewed tomatoes, chopped

6 tablespoons chili powder

4 teaspoons beef bouillon granules

2 teaspoons liquid smoke flavoring

1 ½ teaspoons ground cumin

1 ½ teaspoons cayenne pepper

½ teaspoon ground allspice

2 (12 fluid ounce) cans or bottles Pilsner-style beer

1 (16 ounce) can light red kidney beans, rinsed and drained

1 (16 ounce) can dark red kidney beans, rinsed and drained

1 (8 ounce) can tomato sauce

¼ cup bourbon

DIRECTION

Step: 1

Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step: 2

Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.

Step: 3

Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.

Step: 4

Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.

Step: 5

Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

NUTRITION FACT

Per Serving: 506 calories; protein 34.7g; carbohydrates 29.4g; fat 24.7g; cholesterol 107.6mg; sodium 1346.4mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed