Destination Kansas: Venison Chili Quick, Easy and Filling
I was unsure if the little slow cooker on the counter had anything in it until I peeked through the clear lid and spied chili gently bubbling.
I knew then that lunch would be awesome. Our crew at Heartland Pride Outfitters in northwest Kansas would need some warming vittles after a morning sit with temperatures in the high 20s and a north-northwest wind cutting to the bone.
Chili is easy to make and doesn’t take terribly long. Slow cookers are great because you can turn it on, go hunting or whatever and then a few hours later return to a hot meal. Slow cookers come in a variety of sizes, and of course you can find all kinds of venison recipes to try, modify and enjoy.
One of the smart things to do, as you can notice with the photo above, is to use a liner in the slow-cooker. This reduces your time for cleaning, makes storage easier — just lift and put it in a resealable container for the fridge or freezer — and you’re done. In a busy deer camp, or even a casual one when you’re by yourself, these liners are a great addition in the kitchen.
When the crew got back to the camp house, shucked their boots from toasty feet and had a chance to relax, a hot bowl of chili was a welcomed sight. There weren’t any leftovers, either.
Here’s a super chili recipe to try from Stacy Harris:
Stacy Harris’ Venison Chili
1 16-ounce can of tomatoes, diced
1 tablespoon minced canned chipotle chili in adobe sauce
5 slices bacon, finely chopped
4 pounds venison stew meat, cut into 1/2-inch cubes
Pepper and Kosher salt
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno chili, seeded and chopped
1 can kidney beans
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoon oregano
4 garlic cloves, minced
4 cups beef broth
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix
Harris’ chili is a family favorite. To see how to make it visit gameandgarden.com.
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October 27, 2017 at 01:34PM