Dare I admit that he did all the cooking when we first wed? It was either that or we’d starve, because I definitely couldn’t cook. Even Hamburger Helper was too complicated for me.
My brain harbored no venison recipes, not even in the deep recesses of my imagination. Till today, FringeMan remains the venison chef. I’m more than ok with that arrangement.
Hillbilly Hell-Fire Venison Chili
* 3 pounds cubed venison
* 3 TBS butter
* 3 TBS vegetable oil
* 3 cans red kidney beans
* 2 cans crushed tomatoes
* 18 ounces tomatoe paste
* 1 can stewed tomatoes Mexican spiced
* 6 cloves garlic, chopped
* 6 Jalapeno peppers, chopped
* 1/2 cup red bell pepper, chopped
* 1 large onion, chopped
* 1 cup Jack Daniels Honey BBQ Sauce
* 1/2 cup water
* 4 TBS Franks Red Hot Louisiana Hot Sauce
* 3 TBS Worcestershire sauce
* 3 TBS chili powder
* 2 TBS honey
* 1 TBS oregano
* 2 TSP cayenne pepper
******** For a milder chili, subtract pepper seeds, hot sauce, and cayenne pepper to desired heat. ********
Heat a large pot and melt butter. Add oil
Chop onion and add.
Add chopped garlic.
I’ve convinced FringeMan to use a garlic press. If you don’t already have one, it’s a great time-saver. Your fingertips also don’t smell like garlic for the following week. That’s a selling point for me.
A garlic press also releases all the juices from the clove. At this point, you can throw the venison chunks into the mixture and saute until all are soft. After the mixture sautes, drain all remaining liquid.
Another overworked tool in my kitchen is our little food chopper. It’s hand activated and doubles as a mighty-fine stress reliever. You simply imagine the object of your stress (person or otherwise) underneath the chopper and hammer away. Yes, a small bruise may appear on the surface of your hand, but it’s your reminder that you kicked stress (or insert person’s name) in the butt.
Now you can add these lovely peppers and ALL remaining ingredients.
Your pot should be full and resemble a volcanic eruption. Have the Tums handy! Your stomach will soon look like the inside of this pot and the gurgling noises will be the same. God have mercy on you.
Simmer for several hours. Chili should be very thick. If too watery, cook without lid until the moisture turns to steam. Promptly give yourself a facial.
If you don’t have hours to stand around the kitchen stirring chili and steaming open your poors, dump the mixture into a crock-pot and fa-getta-bouuut-it. Remove lid for the last hour if using a crock-pot.
Serve up a healthy portion with shredded cheese, sour-cream, and antacids. The antacids are a vital ingredient in this meal.
For the healthy attributes of venison, visit SnakeLover’s blog by clicking HERE.
Other meats of your choice may be substituted.
Good luck and enjoy!