I have to say that I have most certainly been slacking in the home cooking department. It's not that I haven't been cooking or eating, it's just that I have been forgetting to take some pics of the process. I figure what the heck, I can at least share the yummy recipes with you and try and dig up some photos online. First meal of the week was venison chili. While I am becoming more and more comfortable with cooking meat as the days go by I, nor P, are hunters. K generously supplies me with the raw meat that is necessary for the venison meals and it is all certainly appreciated.
brown 1lb ground venison
add about 4 garlic gloves, chopped
add 1 green pepper, chopped
add 1/2 large white onion, chopped
add 2-28oz cans of diced tomatoes (I always play with this depending on my mood, also they make "chili ready" diced tomatoes and some have basil and oregano flavors...)
3tbsp chili powder (after letting it sit for a bit I added quite a bit more along with some paprika, red pepper flakes, cumin, salt, pepper.... follow your taste buds on this one, mine was a little spicy)
2 cans red kidney beans
1 can great white northern beans (I love beans..fiber!.. so my chili is stocked full with as many as possible!)
Simmer everything together, the longer the better. I made mine the night before and just popped it in the fridge overnight. The next day I simply reheated it on the stove top and it was perfect. Plop a little cheddar and sour cream on top and it was game time. I normally serve my chili with cornbread but my mom raised me to serve it with rice. I like rice, I just don't normally carry it in the house. Enjoy!
brown 1lb ground venison
add about 4 garlic gloves, chopped
add 1 green pepper, chopped
add 1/2 large white onion, chopped
add 2-28oz cans of diced tomatoes (I always play with this depending on my mood, also they make "chili ready" diced tomatoes and some have basil and oregano flavors...)
3tbsp chili powder (after letting it sit for a bit I added quite a bit more along with some paprika, red pepper flakes, cumin, salt, pepper.... follow your taste buds on this one, mine was a little spicy)
2 cans red kidney beans
1 can great white northern beans (I love beans..fiber!.. so my chili is stocked full with as many as possible!)
Simmer everything together, the longer the better. I made mine the night before and just popped it in the fridge overnight. The next day I simply reheated it on the stove top and it was perfect. Plop a little cheddar and sour cream on top and it was game time. I normally serve my chili with cornbread but my mom raised me to serve it with rice. I like rice, I just don't normally carry it in the house. Enjoy!
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