She Who Rules suggested I am something of a messy cook at time:
I didn't think that was messy at all!
Made a double clutch of my favorite chili recipe (canning the balance today).
This is an interesting recipe in that the Maple flavors allow you to heat it right up, but no burn on the tongue. Discovered that a few years back and do it every time now. In the recipe below you can adjust the heat range to your liking...
Chili
Ingredients
2lbs ground or diced venison (I generally use ~ 1 lb of each)
1 large sweet onion diced
2 Medium sized red bell peppers diced
1 lb mushrooms sliced
5 large garlic cloves thin shaved
1.5 cups homemade sun dried tomatoes (can use store bought – reduce to 1 cup)
1 can 14 ounce Stag Dynamite hot chili
1 28 ounce can herb & spices diced tomatoes
1 20 ounce can red kidney beans
1 20 ounce can black beans
2 cans maple cured brown beans
1 small can herb & spice tomato paste
3 tablespoons chili powder
1.5 – 2 teaspoons dehydrated red pepper
2 teaspoons spicy mesquite seasoning
A good squirt of Beer & Chipotle Barbecue sauce
Optional: 1 – 2 tablespoons maple syrup
Method
Brown meat in a tablespoon or two of olive oil.
Toss in onions and mushrooms and heat until onion is close to transparent
Toss in the cans of chili, diced tomatoes, kidney beans, black beans (keep the juices from each and pour into mix) & tomato paste
Toss in shaved garlic & sun dried tomatoes
Add all spices & mix well.
Cook for ~ 30 minutes.
Add maple cured brown beans
Simmer for around an hour
ENJOY!
Nog