2011, Recipe 86: Venison Chili

Recipe courtesy of Emeril Lagasse

• 4 strips bacon, diced
• 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 2 garlic cloves crushed
• 1 cup Cabernet Sauvignon or other dry red wine
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 (16-ounce) can chopped tomatoes
• 1 cup beef stock
• Salt and pepper
• 1 cup grated Sonoma Jack cheese

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

Results: My moose source provided me with venison!  I had some very sinewy pieces which made eating this a bit of a chore.  I should've trimmed the meat better.  I was unsure about what would cook down and what wouldn't.  I thought this needed AT LEAST twice the non-meat portion.  By the time it thickened and I added the meat, there was not nearly enough base left for my taste.  It was yummy, though.  Very nice flavors.

Recipes 47 & 48: Black Chili with Butternut Squash with Cornbread

Recipe courtesy of Epicurious

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

 

Results: Y'all I read the recipe before going to the store and somehow missed Swiss chard!  So I made mine w/o.  Still delicious!  And vegan before I put all that cheese on top! :)  Other suggested toppings: diced red onion (YEAH RIGHT!!! Y'all know I don't do raw onion.) & cilantro (we had some... I should've done it).  We also (mom & I) squeezed some lime on top and it was quite good!

Cornbread recipe from the bag

• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tbsp white sugar
• 1 1/4 cups milk
• 1 cup all-purpose flour
• 2 eggs
• 2 tbsp vegetable oil

1. Preheat oven to 425 degrees F.  Combine dry ingredients.
2. In a large bowl, whisk together wet ingredients. Add to dry ingredients until smooth. Pour batter into greased (muffin for me) pan.
3. Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. 

Results: Meh. My mom liked it.  I added an extra 3/4 tbsp of sugar and it still wasn't sweet enough for me.  I like my cornbread sweet.

And as a bonus, the next day (aren't all stews/soups/chilis so much better the next day!!? No matter how good they were!  It's awesome!), I had this for breakfast with two eggs over medium. LOVE.  I'm a little egg obsessed so that's why I accidentally focused on those more than the chili... lol

 

2011, Recipe 14: Lazy Jerky Turkey Chili

Recipe courtesy of the February 2011 issue of Everyday with Rachael Ray

• 2 tablespoons vegetable oil
• 2 pounds ground turkey or turkey breast
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• One 2-inch piece fresh ginger, grated or finely chopped
• 2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red fresno chile pepper)
• 3 tablespoons chopped fresh thyme
• 1 scant palmful sweet smoked paprika or sweet paprika
• 1 teaspoon ground allspice (about 1/2 palmful)
• 1 teaspoon ground cloves
• About 1/2 teaspoon freshly grated nutmeg
• Salt and pepper
• 2 cups chicken stock
• One 14.5-ounce can diced tomatoes with chiles
• One 12-ounce bottle lager beer (or omit the dark brown sugar and add 1 cup cola instead)
• 1/4 cup worcestershire sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons cider vinegar
• Scallions, thinly sliced, for garnish
  Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.
  
  Results: Delicious!  I made this for a video one of the first years in my program had to create so I was cooking for 3 instead of 2 this time.  Everyone enjoyed it!  I love scallions.  I also quickly & lightly fried a tortilla, folded it and made it the "bread" in lieu of cornbread.