Just a quick disclaimer - I am not a food photographer. I will post pics of my food and the ingredients, but they'll be rough. I hope to improve in 2012. Let me know if you see any improvements!! Also, my first dish is a little clunky...last minute...and not quite as local as I'd like. However, it is Sustainable, Organic, and Ethical!! With enough Local thrown in that I'm doing it anyway. I am currently working on getting through my stockpile of
My dad sent me a big box 'o' meat last fall, South Dakota venison that he either shot himself, had given to him, or (don't gag, please) harvested from deer killed by late night travelers. Yes, Virginia. Road Kill. For this recipe, it's unknown which of the three we are using. Are you still with me, people? Please don't hate me for eating weird food....
Ok. Here we go -
1 lb. ground venison
1 Organic red onion, chopped small
3 to 5 cloves Organic garlic, also chopped small. Tiny.
Several peppers, green, medium to hot from my friend's mom's backyard, and today from my freezer, chopped small.
1 quart of frozen Organic roma tomatoes
1 dried Ancho Chile, chopped small
1 8 oz can Organic tomato sauce
1 15 oz can Organic black beans
Chili Powder, Chipotle Chile Powder, and Ancho Chile Powder to your liking
1 T Organic Molasses
1 Bottle Stella Artois
Putting it together is pretty basic. Brown the venison.
Once the ingredients are cooked to your liking, add tomatoes, tomato sauce, beans (including liquid), and chili and chile powders, molasses, and salt to taste. Break up the tomatoes really well with your spatula or spoon. Simmer for about 20 minutes to blend the flavors. Taste, salt if necessary, and add the beer. The whole beer. Save one for dinner...
Simmer long enough to boil away the alcohol so you can serve the chili to your kids....and enjoy! This one's going on the table for the big guys' lunch today. Think he'll notice the ROADKILL???? Diabolical laughter here.......
Thank you for stopping by!! Enjoy the challenge!