Winter is setting in and it's time to use some of those canned veggies, frozen meats and food stocked up for the colder season and make some of winter's warm and wild recipes like a big pot of Deer Chili, rabbit stew or bar-b-q squirrel. Let's not forget it's the perfect time to enjoy a cup of hot mullied apple cider, eggnog or hot peppermint tea.
I made a big pot of Deer Chili last week when the temperature was dropping and everything icy cold outside. Lit the fireplace, kicked back on the sofa, covered up with an afghan, got out my laptop and enjoyed smelling the rich aroma of Deer Chili slowly cooking in my crock-pot. Perfect winter-warm and wild game recipe to warm up with.
I was using whatever I had in my cabinets and refrigerator to make my chili - didn't want to drive the 15 miles to the supermarket in the cold so I decided to make do, substitute, etc with what I had and end goal being a pot of Deer Chili. It turned out delicious - so here is how I made it.
DEER CHILI
2 pounds of deer meat (either ground or in small bite-size chunks as for stew meat)
1 large onion`(chopped)
clove garlic (chopped)
2 quarts canned tomatoes with juice (cut up)
2 or 3 cans beans (chili beans best but can use any kind of beans)
1/2 cup chopped mixed peppers (I use my frozen chopped peppers from my garden)
2 chopped medium jalapenos (red or green either one or use both)
salt
black pepper
red pepper
chili pepper
chili powder
paprika
cumin
1 can coca-cola (for a sweeter taste use dr. pepper)
Brown the 2 pounds of deer meat, 1/2 of the large onion, 1/2 of the garlic and 1/4 cup of mixed peppers in a large cast iron skillet. While browning, add 1/4 tsp salt, 1/2 teaspoon black pepper, 1/2 tsp red pepper, 1/2 tsp chili pepper, 1/4 tsp paprika and 1/4 tsp cumin to the meat mixture.
Once browned thoroughly, strain all liquid from the meat mixture.
In a large crock-pot or slow-cooker, mix 1 can coca-cola, 2 quarts of cut up canned tomatoes with juice, beans, remaining onions, garlic, mixed peppers, 1 tbsp chili powder, and meat mixture. Set for 6 hours. If liquid in pot doesn't cover the other ingredients, add water or tomatoe juice unti it does just cover the meat and beans.
After 4 hours of cooking, add 2 chopped medium jalapenos (if you like hot chili!!), 1/4 tsp cumin, 1/2 tsp chili pepper, and make sure liquid still covers meat and beans cooking.
Serve with a dollop of sour cream on top, cheddar shredded on top or with just crackers or bread and butter.
Enjoy! This isn't the recipe I usually follow, but it was what I had in my cabinets - I think I will start using it more often though, it really smelt good all day and didn't disappoint me when I served it for dinner. This Deer Chili recipe definitely has to classified as winter warm and wild game recipe that will warm your insides right up and satisfy those taste buds at the same time!!
Just Me - Granny D
