Saturday, November 5, 2005

Spicy Venison Surprise

This was a "what can I make with what's in the freezer and cupboard" dish that started with a couple of cans and NO recipe but turned out really good. It's sort of a cross between gumbo and chili and was good by itself in a bowl or served over rice.

How does it start?

Well it starts with some corn fields. Then, something old, something new, something borrowed, something blued.

.Then a couple of very cold days later. . .
Some venison to grind up in the kitchen.

To a pound and a half of that fresh ground meat, which was frozen for weeks such as this, add. . .

28 ounce can diced tomatoes
1 can Rotel
1 small can tomato paste
3 tablespoons Penzey's Chili 9000
(Penzey's has stores in most large Midwest cities and you can buy on line).
1 Tablespoon Penzey's Southwest Seasoning (or substitute ancho chili powder, a dash of oregano and some garlic powder to equal 1 T. for the Southwest seasoning)
1 small can chopped jalapenos (I used the hot ones, if you're timid you will want mild or medium)
2 cans black beans drained and rinsed
3/4 bottle Coca Cola WITH SUGAR (bottled in Mexico, sold in Cosco and in the Hispanic section of some IND supermarkets). It's well worth the money for the clean, clear taste in my opinion.
2 cups fresh corn, frozen

Mix and cook in crockpot or on stove on low for a couple of hours. (You can add a 1/4 cup water to it if it's going to cook for a long time or uncovered). I made this and shared at lunch with some male coworkers. It got a definite "thumbs up".