"Falling snow brings a peace like no other I have known". ~ Author unknown
I awoke yesterday to the softest kind of quiet. The kind of quiet that only comes after a good deal of snow has fallen. Although I will admit, I find myself disagreeing more and more with winter in general, I am still able to find joy in looking out my window and peering upon a winter wonderland. Where everything is still untouched, still untainted.
It's those kind of mornings that I have an overwhelming desire to spend time outdoors, yet at the same time I have just as strong of a desire to lock myself away in the kitchen and spend the day experimenting with new and old recipes alike.
Yesterday, I had the strongest urge to make a batch of my venison chili.
Yes, chili the most celebrated of all comfort foods!
And yes, I just happen to prefer mine with venison instead of beef.
Lucky for me, my boyfriend was successful in helping me put another deer in the freezer before bow hunting season came to a close for the year!
Now, for those that are die hard crock pot chili makers, I do realize my recipe is a bit different than most. I know that I don't have any onions in this particular recipe. I don't care for onions (it's just a personal thing) but you can happily add them into the recipe if you'd like.
I also realize that this particular recipe asks for freshly diced tomatoes. If you don't feel like dicing tomatoes? Simply buy a can of diced tomatoes and substitute them for the fresh toms. Word of advice, if you stick to the freshly diced tomatoes expect for there to be a bit more acidity in the chili. Usually, I don't start trying spoonfuls of chili until after the two hour mark and the ingredients have had some time to start jiving with one another.
Another reason I love this recipe? After I toss everything into the crock pot and give it a good mix, I don't have to worry about it for the rest of the day! Which gave me plenty of time to try out a few other recipes (stay tuned for more details). We ended up eating this for supper last night and I'll happily admit I went back for seconds! Enjoy!
What You Need:
2 lbs ground venison
8-10 ripe medium sized tomatoes (I used Campari tomatoes)
1 can of dark red kidney beans
1 can pinto beans
1 large green bell pepper
1 cup tomato juice
2 cans (15oz) tomato sauce
4 Tablespoons chili powder
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
Olive oil
Instructions:
1. In a large skillet brown venison over medium-high heat. Heat until it the meat is no longer pink, once it is no longer pink drain grease off meat and transfer to crock pot. Clean skillet of excess grease.
2. In a large bowl combine, tomato juice, tomato sauce, chili powder, sugar, oregano, salt, black pepper, and cayenne then place bowl aside.
3. Pour a teaspoon or two of olive oil in skillet that was already used and add diced bell pepper. Let pepper cook for 3-4 minutes while stirring occasionally. Remove from heat and then add to bowl with wet ingredients, mix until well combined.
4. Dice fresh tomatoes and then add them to bowl with other tomato ingredients and mix together thoroughly.
5. Pour kidney and pinto beans into crock pot over venison meat.
6. Pour large bowl with combined tomato ingredients over beans and venison and mix all ingredients.
7. Turn crock pot on low and cook for 4-8 hours.
Enjoy!
