Wednesday night was the night it all went down for the first time. That was the night we finally decided to unveil the generous offering of deer meat in our freezer that some wonderful friends who we partner with in ministry had so graciously given to us. Of course I was thankful because it was free meat...and I've carefully instructed (okay suggested to) Kevin that we never turn down free food on a budget like this! It's totally God's way of providing. Talk about cutting down on the grocery bill! :) And I've heard venison is a fairly healthy meat, so I thought, "Hey, I'm game." (insert cheap laughter)
So Wednesday we used the meat to make this fabulous chili that my friend Marcy gave me the recipe for a couple weeks ago. And I have to say, I'm a fan. The meat was amazing, even by itself! So here is the recipe I used, (and we loved), for the chili that helped introduce deer meat into our menu. If you think I'm crazy, or just aren't looking to strap on your camo and catch yourself some "game" anytime soon, go ahead and use ground beef. :)
1 can diced tomatoes (I would drain it. I didn't, but I thought our chili was a bit too runny.)
1 large can of V8 juice (Again, I would use almost all of it until you know what the consistency will be and if you need to add more.)
1 can Brooks hot chili beans
1 can Bush's chili beans
1 packet Lawry's Chili seasoning
1 to 2 pounds of ground meat of your choice
I also chopped 2 cloves of garlic and sauteed them the last couple minutes with the onions!
Start by browning the meat in the pan. (Sorry it's blurry. Kevin and I tried to make this a joint effort, so there wasn't an incredible amount of time to take a million photos until I got the perfect one! :)
Chop the onions and the garlic. Saute the onions on medium to medium low heat until they are translucent and very fragrant. Only saute the garlic for a few minutes - you DO NOT want to burn it - it will be bitter.
Mix all the ingredients together in a pot, bring to a boil, then put a lid on it and let it simmer for as long as you'd like, or until you think the ingredients have marinated. And of course, it's always better the next day!
It makes a lot - plenty to share with neighbors, use for company, or freeze!
I have discovered that the ultimate chili for me includes a dollop of sour cream (or more), and fresh salsa!
It's the best!!! Enjoy - and go ahead, try the deer for yourself! You'll be glad you did!