Sunday, March 1, 2009

Matt's No-Bean Spicy Venison Chili

Most of the time I make dinner at home. But one day Matt was sweet enough to say the HE wanted to buy the ingredients and make an awesome dinner... and boy did he ever! I am actually quite impressed with his skills. We both were! I told him if he is going to show me up in the kitchen like this he might have to take over cooking full time... apparently he didn't think that was funny. Warning: This is spicy. If you can't handle it, don't whine that I didn't warn you.

Matt's No-Bean Spicy Venison Chili
Serves: 4-6

1. In a large skillet, brown 1 pound of ground venison (or ground beef), 1 medium onion diced, 1 red bell pepper diced, and 1 green bell pepper diced. Drain the fat.

2. In a large pot, throw in the following:
+Meat mixture
+1 diced jalapeno pepper, seeds and all
+1 can (14.5oz) of diced tomatoes w/ green chiles
+2 cans (15oz) tomato sauce
+1 tablespoon ground cumin
+2 tablespoons chili powder
+1/4-1/2 teaspoon of red pepper flakes (depending on how potent they are)
+salt & pepper to taste

3. Mixture will appear thick... don't think you are smart and add water or more sauce. Just wait. You can add this in about 10 minutes if you still think it is too thick. Bring to a simmer and cook for about 30 minutes.

4. Serve plain with some kind of starch (elbow macaroni, bread, biscuits etc). I like mine with some sour cream and shredded cheese. Delicious!

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