On the menu is: Venison Chili con Queso and Avocado Corn Muffins
Venison Stew:
My Uncle Don is a fantastic hunter, so he is our hook up on venison meat (steaks, ground meat, etc.) That's considered grass-fed and local, right?? He just gave us a stash last week so I decided to make chili with it. Best part is you can do it in the crock pot which means two things..1) Minimal clean up and 2) Minimal work! Venison can get tough easily because it is so lean so we cooked it low and slow. If you do not like venison, you can certainly substitute ground turkey, chicken, or beef.
-1/2 lb ground venison
-1 large can (28 oz) of crushed fire roasted tomatoes (I use Muir Glen brand)
- 2 peeled, chopped tomatoes (I had these from my neighbor's garden, you probably don't need to do this step if you don't have extra tomatoes.)
- 1 green pepper, chopped (farmers market)
- 1 sweet onion, chopped (farmers market)
- 1 jalepeno, chopped finely, seeds discarded
-2 Tbsp. spice mix (We have a great one from Soergels, it's actually a Steak and BBQ spice rub, but its good on anything that needs some heat. Or just add in some Paprika, salt, pepper, cayenne pepper...whatever you want!)
- 1 can (14 oz) kidney beans
- shredded cheddar for topping (optional)
- sour cream for topping (optional)
Put all the ingredients except the beans into the crock pot and stir them up. Cook on low for about 4 hours. Add the beans and cook an additional 1 hour. Props to Tom on this one too...I got the ingredients all chopped and ready for him last night and he put them in the crock pot this afternoon since he was off today! It was pretty tasty. Perfect amount of heat for me, but Tom added some Red Hot to his. Very filling!!
Avocado Corn Muffins
If you are noticing I use Avocado a lot, you're right. I love it.
So what goes with chili? Cornbread, right? Why not add avocado in it?? Sure!
(I followed the corn bread recipe on Bob's Red Mill Cornmeal package and then just added a few things...)
- 1 cup Bob's Red Mill cornmeal (or whatever corn meal you have), I used a medium grind
-1 cup whole wheat flour
- 4 tsp. baking soda
-1/2 tsp. salt
- 1/4 cup softened butter
- 1 cup milk
- 1 egg
- 1 Avocado, diced
- 5-6 chives, finely chopped
- juice of one lime
- 2 Tbsp. agave or honey
Preheat oven to 350. Combine the dry ingredients in a large bowl. In a separate bowl, combine the butter, milk, egg, lime juice, and agave. I used a hand mixer to incorporate the wet into the dry. Do not overmix. Once combined, fold in the avocado and chives. If you do not want chunks of avocado, then put it in when using the electric mixer. You will get 11-12 muffins out of this. I used an ice cream scoop so that they were all even. Bake for about 25 minutes. Serve with the chili, warm if possible! These were good. Had nice texture around the edge. The best was when you got a chunk of avocado!
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