Venison Chili

1.5-2 lbs of ground venison

2 Tbsp all-purpose flour

2 Tbsp yellow corn meal

1 large yellow onion chopped

4 garlic cloves minced

2-3 Chipotle chilis canned in adobo chopped

1 red bell pepper chopped

2 15oz cans of tri color beans (kidney, white and black)

2 Tbsp chili powder

2 ½ tsp ground cumin

1 tsp dried oregano

1 10 oz can of Original Rotel diced tomatoes with chilies

1 15 oz can of tomato sauce  (I used Hunts)

2 C water and 1 Tbsp of Better than Bouillon Beef Base/OR 2 C beef stock

Bacon drippings or Extra Virgin Olive Oil

Kosher salt

Freshly ground black pepper

Optional: for an even spicier dish add cayenne pepper to taste (I recommend 1/2 tsp).

In a large cast iron skillet (if possible) brown the venison in bacon fat or olive oil, season with about ½ tsp each of kosher salt and black pepper.  About half way through browning add, the flour and corn meal, add more fat if necessary (no dry skillet), stir for a minute or two.  

Then, move the meat to the slow cooker, turn on low.  Add more fat and the chopped onion and garlic to the pan, cook over medium low until the onion is softened and the stuck on meat and flour have incorporated into the onion, add the chopped red pepper and chipotle peppers, sauté for about 2 minutes then add to the crock pot.  

To the slow cooker, add the beans, spices, tomato sauce, Rotel tomatoes, and beef base & water.  Stir and cook on low for about 6-8 hours or on high for 3-4 hours.        

Great product, I use this beef, as well as the chicken and vegetable bases.

These are great to keep in the pantry for spicing up lots of dishes.

Tip: Best way to freeze ground meat is 1-2 lb packages, place meat into a gallon freezer bag, use a rolling pin to roll out into a thin square to fit the bag, zip closed and freeze.

Remove from freezer and place in cold water, in less than 30 mins your meat is thawed to cook, or place in refrigerator overnight (some would be concerned about food safety, so do what you are comfortable with. Since my grandparents used this method, I do too.  I also keep my butter and bacon dripping by the stove in a dish just like my grandmother, always soft and ready to use, again just a family tradition, and not recommended as the safest food storage technique).

Breakfast Pizza

My family really likes this, the real trick is making the scrambled eggs in the microwave, and be careful not to overcook them or they'll be dry, once you've figured out the timing for your microwave oven, nothing could be easier though. Change up the toppings to suit your taste.

• 2 Pizza Crust (purchased or made...it is so easy see my favorite bread machine dough recipe below)
• Extra Virgin Olive Oil
• Garlic Powder
• 4 C of shredded mozzarella cheese
• 1 C shredded parmesan (optional)
• Cooked bacon, about 1/2 lb, crumbled/chopped (you could use cooked bulk breakfast sausage too or ham)
• Red onion, thinly sliced
• Frozen hashbrown potatoes thawed OR thinly sliced potatoes OR I keep the baked potato pieces I scoop out of baked potatoes when making potato skins in the oven—I use a melon ball tool and just pop these potato pieces in a freezer bag.
• Veggies: Green, Red and/or Yellow Bell Pepper; sliced black olives, really whatever you like here.
•  7 eggs
• 1/2 milk
• salt and pepper (black or white)

Roll out pizza dough and place the two round crusts onto pizza stones or pans.  Bake at 425 degrees for 3-4 minutes, remove from oven and using a pastry brush or large spoon spread a couple of TBSP of EVOO and a light dusting of garlic powder onto the crusts, top each with 1/2 C of parmesan, add onion, potato, veggies and bacon and top with 1 C of mozzarella. then bake for about 5 minutes.

Meanwhile, in a large glass bowl, whisk eggs and milk then add salt and pepper to taste (about 1/2 tsp kosher salt and 1/2 tsp black pepper/if using white 1/4 tsp).  Place bowl in microwave for 3 minutes on high.  Remove and whisk, place back in oven for 1-2 minutes until eggs are not runny but not overcooked.

Remove pizzas from oven and add 1/2 of eggs to each pizza, top each with another 1 C of mozzarella and place back in oven until cheese melts, just a few minutes.

Enjoy!