Deerly Delicious Wild Man Venison Chili
Delicious Deer Chili When cooking I can follow the recipe to a tee, but for some reason I never seem to want to. In my book cooking is an art and following a recipe is akin to a paint...
When cooking I can follow the recipe to a tee, but for some reason I never seem to want to. In my book cooking is an art and following a recipe is akin to a paint by numbers picture. If you completed such a picture would you want to hang it in the living room for the world to see, or use it as a stepping stone to creating your own masterpiece that would bring pride to your heart every time somebody commented on it.
Bottom line cooking is the same way. When you follow a recipe exactly and someone compliments you there are two outcomes: one you tell them it was your great-Aunt Sue's secret recipe and you can't take any credit; or you lie and pretend it was yours. Either way you can't take much pride in a new creation; it's not really yours.
Unlike painting, cooking only requires slight modifications to make the creation your very own. It really is easy enough to do. Take the recipe on how to make venison chili and tweak it to your flavor. You can do this with any recipe you come across. On rare occassions you may choose to leave a recipe unaltered, but when this happens make sure you give credit where credit is due. That way your great-Aunt Sue will know she is loved.
This is simply my take on chili. Strangely it never seems to come out quite the same, but it always comes out delicious. Some of this is due to the natural stuff you decide to put in. A jalepeno you put in this year may not be quite as spicy as the the ones you used last year. Or maybe you want to change up canned tomatoes for fresh ones you grew yourself in you pride garden.
Well, here's the rough recipe. Make sure you tweak it to your flavor. Remember, we are humans and don't come from a cookie cutter.
- 12 oz lean ground venison
- 1 chopped onion (large)
- 2 cloves garlic minced
- 1-15 oz can red kidney beans
- 1-15 oz can black beans
- 1-14 oz can diced tomatoes with peppers
- 1-8 oz can tomato sauce
- 2-3 tsp chili powder
- 1/2 tsp basil
- Peppers chopped (Sweet, Jalepeno, Habenero?)
In a large pan brown the meat with onions and garlic. Drain the fat. Add the rest of the ingredients and bring to a boil. Reduce heat. Cover and simmer for at least 20 minutes.
Have sour cream and shredded cheese for a topping and serve with cornbread.
Mix it up. Try adding a dash of this or that to bring out the flavors you enjoy. Try simmering it longer to bring out the spice of the peppers. See if you could make a cornbread bowl for the chili to go in. Cook your chili in a slow cooker and let the flavors come bursting out. Maybe add a little venison sausage for a differing taste.
When it comes down to it, cooking is open to interpretation. Find what works best for you and your family. Experiment and find out what works for you. Taste your work as you cook to see what it needs. Grow as a cook and enjoy it.
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