Award-winning 2015 GRCA Chili Cook-off Venison Chili
Ingredients
4 tablespoons oil
1 1/2 cups chopped onions
3 stalks celery, chopped
1 green bell pepper, chopped
4 large garlic cloves, chopped
1 pound venison (ground or cubed or sausage)
1/2 pound ground chuck
1/2 pound cubed pork
5 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon dried italian seasoning (basil, oregano, thyme)
1/2 teaspoon salt
4 14-ounce cans whole or stewed tomatoes
1 14 oz can red medium enchilada sauce
1 12-ounce bottle beer
1 6-ounce can tomato paste
2 tablespoons honey
2 15 ounce cans kidney beans, drained and rinsed.
Hot sauce to taste
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, green pepper and garlic. Sauté until onions are translucent and edges just start to brown, about 10 minutes. Add to slow cooker.
Heat 2 tablespoons oil and add meats and sauté until brown, breaking up meat with back of spoon, about 8 minutes. Drain any fat. Add chili powder, cumin, salt and italian seasoning. Stir 2 minutes. Add to slow cooker.
Mix in tomatoes, beer, enchilada sauce, honey and tomato paste. Slow cook on low for 8 hours, or high for 4 hours, stirring occasionally to prevent sticking. Mix in beans 1/2 hour before chili is done. Season to taste with hot sauce.
Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving. (Remember to never reheat chili in slow cooker!)
ENJOY WITH YOUR FAVORITE FIXINS
Fresh Grilled Rainbow Trout
Ingredients
1 Rainbow Trout, about 1 1/4 lbs
4 tablespoons of butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
2 tablespoons of freshly chopped green onions (optional)
1/2 teaspoon of salt
Clean the fish thoroughly. You may grill the fish whole or remove the head. Melt the butter and combine in a small bowl with parsley, lemon juice and salt. Add onions if desired.
Clean grill and bring to medium high heat. A fish grilling rack and thin metal spatula will make grilling easier. Spray grill with a non-stick cooking spray (olive oil is best).
Grill fish on each side for about 6 minutes, basting inside and out. Cooking time will vary with the size of the fish. Test with fork to make sure the fish is flaky and cooked thoroughly.
Serve immediately and enjoy.
Yellow Squash Casserole
Prep Time: 20 Min Cook Time: 30 Min Ready In: 50 Min
Serves 10
1 – 9×13 inch pan
Ingredients
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
10 oz creamed sweet corn
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Add creamed corn. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Nutritional Information
Amount Per Serving Calories: 196 | Total Fat: 14.8g | Cholesterol: 74mg