Monday, December 7, 2009

Rosie Made A Venison/Beef Chili.

If you've been paying attention, then you know my extra freezer is chock full of dead animal meat and I'm desperately trying to empty it so I can maybe start on my Christmas baking, which I am woefully behind on. (As in "haven't started yet."
I found a deer tenderloin and a shoulder roast and I'm thinking crock pot chili.
I don't think I've ever bought meat that wasn't reduced.
First, I chopped the shoulder and the tenderloin into bite-sized chunks.
I salted and peppered them and gave them a slight dusting of flour.
Melted some LOLUB and added some ELBOO to a hot pan, then browned just a few pieces at a time. Do not crowd the pan. You want the meat to sear, not steam.
Brown all over, then remove to crock pot. Add more butter and oil to the skillet, and continue with the next batch.
After the last batch, I deglazed the pan with a little red wine.
I added in 1 can of beef stock, and ...
... 2 8-ounce cans tomato sauce 1 12-ounce can tomato paste 1 10-ounce can diced tomatoes and green chiles.
I always swirl a little water in each can to get out every last bit.
I chopped one large onion. And got a Anaheim pepper and 2 jalapenos.
I finely chopped the peppers along with 5-6 cloves of garlic.
I just liked the light on the veggies here.
Add the peppers, garlic, and onion. Cover and turn crock pot on high. I cooked this for about 6-7 hours.
While my chili was gently crocking, I brought salted water to a boil, and added my kidney beans. I simmered the beans for about 20 minutes, then rinsed them, put in fresh water, and simmered for about 10 more minutes. I don't like mushy beans. I like them al dente.
When the beans were almost cooked, I added them to the crock pot for the last hour, along with ...
a heaping tablespoon of hot pepper flakes ...
and a heaping tablespoon each of Hot Mexican chili powder, Ancho chili powder, and chili powder. Oh. I always refrigerate my chili powder. And poppy seeds I keep in the freezer. Because that's what Mama did. And I never questioned it.
Stir to mix thoroughly. I cut the crock pot to low, and continued about 1 more hour.
Youngest Hawthorne declared this the best chili he's ever eaten.
That, my friends, is high praise.

1 comment:

Rose II said...

Chili looks delicious! I might have to pull out my slow kukker this weekend.