A few years ago, one of the galleries that carries my pottery had a chili event. Buy a bowl, fill it with chili for free. All the artists contributed a chili to the event. One of the chili's was habanero flavored. It was wonderfully infused with the flavor and scent of the habanero but wasn't overbearing in heat. That chili has haunted me ever since. I absolutely love the distinct flavor of the habanero. This is my version of that amazing chili I tasted that day.
HOT Habanero Venison Chili 12 servings, 5 WW pts per serving (not counting the condiments)2 lbs ground venison 2 tbsp olive oil 1 28 ounce can of tomato puree + 1 can full of water to rinse out the can 2 cans red beans - rinsed and drained 1 large red onion - diced 32 ounces vegetable stock 2 good quality beers (not lite beers here please) 2 tbsp chopped pickled habaneros 2 tbsp chili powder 2 tbsp kosher salt 1 tbsp cumin powder 1 tsp black pepper 1 tsp smoked chipolte powder 1 tsp ancho chili power juice from 1/2 lemon 1/4 cup of rice wine vinegar 1 tbsp kosher salt 1 tbsp honey 1 tbsp tabasco
In a heavy soup pan saute pan heat the olive oil. Saute the onions for about 4 minutes. Add the venison and saute, breaking up the venison into small pieces. Cook until the venison is browned about 7 minutes. Add all the remaining ingredients and let simmer for an hour. Serve with your favorite chili condiments like cheese, sour cream, cilantro or tortilla chips.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.