It’s so nice to brown meat without so much water cooking out that the meat boils instead of browning.
Venison chili is made and simmering. I have yogurt that we’ll use for sour cream, avocado, black olives and cheese. Yummy dinner!
And there’s dessert too!
A little sweet potato pie made from freeze dried sweet potato pie filling.
It’s been a warm day here. It was about 65 degrees or maybe higher. We’ve been out most of the day in short sleeves but tonight it’s going to be 25 and feel like 16. A good night for chili and sweet potato pie.
Amy in PA says
Oh…that’s not how I won my 3 chili cookoffs in a row in PA…1 bear, 1 bison & 1 beef chuck roast. You have a lot of stuff this ex-pat Okie now PA resident will not use in chili Judy! lol, I think I might be on Vince’s side if he’s the one who doesn’t care for the taste, venison but he shoots em? i do like processed hot sticks & ring bologna, that’s it, I can’t do the good backstraps & stuff. I like my crappie & craw dads!
Nelle Coursey says
Looks good!
Linda in NE says
We don’t care for ground venison so I can that meat. Lately our chili has been a quart of venison, a quart of home canned kidney beans and a quart of home canned tomatoes. I put the tomatoes into the blender along with the chili powder and a little sugar before adding it to the meat & beans. Maybe a little water or tomato juice to get it a little thinner if it’s too thick. Hubby doesn’t do spicy so ours is pretty mild. Come to think of it, we may have that for lunch AND supper tomorrow. Christmas leftovers are mostly gone and with a snowstorm today and much colder tomorrow it should be perfect.
dezertsuz says
It all looks and sounds good to me. Does it seem to you that the night temperatures are colder this year? It does to me!
Judy H says
Avocado, sour cream, and black olives on chili? I’ve honestly never heard of that…
Judy Laquidara says
There was a Mexican restaurant in Lake Charles that would put a burrito or tamales on a plate, smother them with chili, cover them with cheese, sour cream, black olives, and jalapenos. It was so good and even though we don’t always have burritos or tamales, we almost always add extras to our chili, especially when we’re having leftovers and getting near the end and don’t quite have enough for two full servings.