|Homemade Venison Burgers on Whole Wheat Ciabatta|
How many days does it take two adults to eat 2 lbs. of venison? Well, we're on day four, and I think we still have about a quarter of a pound to go. We started with venison burgers Friday night. And, I know, it's Monday. This household is supposed to be meatless today, but we just couldn't do it. How could we not eat meat when we have venison in the house?! (Sorry, vegetarians. It's good stuff.)
And when the wife is busy packing and makes the bedroom look like this:
You gotta go with the flow and worry about skipping meat another day this week. (Although I've got to be honest: I know the husband won't be going meatless any day I'm not around unless it's by accident.)
That's right. I've got a trip coming up and needed to make something quick and easy last night that would get us through this evening - and use up some of that wonderful venison Da sent us. What to do? Venison Chili.
Meaty Venison Chili
Inspired by the Big Green Cookbook
Makes 8 large servings
22 ounces venison
2 tablespoons canola oil
1 cup chopped red onion
2 garlic cloves, minced
1 can fire-roasted tomatoes
3/4 cup chicken broth, or more (add it in until desired thickness)
1/2 cup beer
1 1/2 tablespoons chili powder
1 can kidney beans, rinsed and drained
1 can chili beans (NOT rinsed)
1/2 teaspoon salt
red pepper flakes, to taste
Brown the venison in a large skillet.
On another burner, slowly heat a Dutch oven. Heat the oil and add in the onion. Saute the onion until tender and add in the garlic. Heat until just fragrant.
Stir in the tomatoes, broth, beans, chili powder, and bring the chili to a boil. Stir in the beans and bring to a boil again. Add in the cooked venison and put the top on the Dutch oven. Let the chili cook for five minutes with the lid on. You can then remove from heat and enjoy or continue cooking for as long as you'd like.
Enjoy with a nice piece of crusty homemade bread. Or, if your wife is feeling lazy, just toast a piece of wheat bread.