Well, here we are, with the first bona fide coldfront of the fall and, man, does it wake up the hankering to get into the outdoors and enjoy some awesome weekends with good friends.
The smell of the campfire, and the thought of being able to see some game and skin my first deer of the season gets my neck to feeling thick as a buck in rut!
Yes, I am just a wee bit excited, and along with the hunt goes some great dinners enjoyed with friends as well. This leads me to my next recipe I want to share with you guys. This is an awesome and award winning Venison chili recipe but you can substitute sirloin or Chuck Roast if you don’t have the opportunity to venture into the woods. I hope you all like it, and please send me some pictures of some of your good times at the deer camp, the fishing camp, or at home in the yard with family and of course, you and your compadres! Happy hunting season to all of my friends and faithful readers, and be sure and like us on the Texas Gourmet Fan Club on Facebook!
“This is an awesome recipe that takes a little time to prepare but the results are well worth the effort”
2 lbs. “Chili Grind ” Beef Chuck Roast
1 lb. back strap- cubed in 3/4 inch pieces, you can use top of round instead if so desired.
4 tbs Chili Powder-(Dark Ancho, Its rich in flavor)*Substitution shown at bottom
3 cloves of garlic
1 medium white onion
1/2 tsp-Black Pepper,
1/2 tsp-Cayenne Pepper* For a milder flavor use 2 dried Ancho peppers and 1 dried New Mexico Red instead of the powder .Remove The stems and seeds, chop coarsely and boil for 15 to 20 minutes in 3/4 cup of water, then transfer all to food processor and blend into a paste. Then add to recipe.
3 TBSPNS Texas Gourmet’s Sweet Chipotle Season All
2 tsp-Garlic Powder
1/2 tsp-Oregano Leaf
1 Fresh Jalapeno- seeded and chopped
1 can (14-1/2 oz.) Swanson Chicken Broth
1 can (14-1/2 oz.) Swanson Beef Broth
1 can (14-1/2 oz.) Stewed Tomatoes
1/2 can ( 8 oz) of Hunts “No Salt Added” Tomato Paste
1 Knorr Beef Bouillon Cube
1 Tspn Light Brown Sugar
1 Beer Bock Style
Add “Room Temperature” meat to a hot cast iron skillet, brown it until it Starts to make its own juice
Stir continuously, add both cans of broth, and Bag #1
Cook covered at a medium boil for 45 minutes
Uncover and stir every 10 minutes
Add water and beer as needed
Add tomato sauce, stewed tomatoes and add Bag #2
Add 1 Beef bouillon cube
Add 1/2 tsp light brown sugar Use the following to season to taste:
Cayenne Pepper – for hot front taste
White Pepper – for hot front taste
Brown Sugar – for a sweeter taste ,
ready to eat – Better next day
Bryan F. Slaven
The Texas Gourmet