Archive for the ‘Paleo Friendly’ Category
It’s getting chilly here in Northern Virginia, and that means it’s time to start making some chili! This recipe is a variation on one of my go-to recipes, Venison Chipotle Chili. This time I’m featuring Wright’s Liquid Smoke in it. Why? Well, for two reasons. One, I really love the stuff. And two, Wright’s contacted me and asked me to mention the sweepstakes they’re running (info a little further down).
I happen to love Wright’s Liquid Smoke, so it took me only about one second to agree. If you have never used it before, run—don’t walk—to your grocery store to pick it up. I use it in all sorts of things, although I most commonly use it when I’m braising and slow cooking roasts.
However, I thought it would be a nice substitute for the chipotle peppers in my favorite chili recipe. But there’s only one way to know for sure, and that’s to make it! So I did. And I was right.
This chili is so easy to make. And if you don’t have venison, you can use beef or turkey as well. But it’s best with venison.
Wright’s Liquid Smoke Sweepstakes
As for the sweepsteaks…who wouldn’t want a chance to win a gift card for Bass Pro Shop? I know I would. Maybe I will…I plan on entering. Here’s what you do:
On Monday, December 9th, Wright’s will launch the enter-to-win sweepstakes through an application on their Facebook page (www.facebook.com/WrightsLiquidSmoke).
When fans enter they will unlock three great smoky venison recipes (which I’ve seen, and they look really good).
The sweepstakes ends on Friday, December 20th. The grand prize winner will receive a $500 Bass Pro Shop gift card and a year’s supply of Wright’s Liquid Smoke.
It’s that simple. So hop on over to Wright’s Facebook page and enter. Tell them the Hunting Widow sent you!
Smoked Venison Chili
: a smoky flavor for a chilly night
- 2 lbs ground venison
- 1 tbs olive oil
- 1 medium onion, chopped
- 2 cloves garlic minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbs chili powder
- 2 tsp cumin
- 1 28-oz can plum tomatoes with juice, chopped
- 1 tsp Wright’s Liquid Smoke
- salt and pepper to taste
- In a large skillet, brown the venison and set aside.
- In a large, heave saucepan, heat olive oil over medium heat. Add onions, garlic, and peppers. Cook until tender (5–10 minutes).
- Add chili powder and cumin and cook, stirring frequently, for two minutes.
- Add the meat, tomatoes, and liquid smoke. Heat to boiling. Add a little water if it looks thicker than you like.
- Reduce heat and simmer for at least 20 minutes. Season with salt and pepper.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Copyright © Susan Rose.
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