Venison, Sweet-Potato Chili with Chipotle

Venison, Sweet-Potato Chili with Chipotle

This venison slow-cooker recipe combines the appeal of sweet-potatoes with spicy chipotle heat. If you require less spice, lessen the added chili powder.

Start with Tender Venison

Some packets of meat have been labeled “stir-fry”. Those are the small bits from around the steaks that are left over after trimming the fat. These bits are perfect for this recipe. You might also use venison stew meat, but a little longer in the pot — to promote tenderness — would be advised.

Venison, Sweet-Potato Chili
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  • 2 sweet potatoes, peeled and diced
  • 2 cans (15 oz.) diced stewed tomatoes (with chili seasoning, if available)
  • 3/4 diced sweet onion
  • 2 celery stalks, sliced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cayenne pepper
  • 1 clove garlic, diced
  • 1 dried chipotle pepper, (only one dried pepper) ground
  • 1/2 Cup water
  • 1/2 tsp. Better than Bouillon, any flavor
  • 1 Tbsp. grapeseed oil -- or other high quality, low smoke-point oil
  • 1 lb. venison pieces
  • 1 (12 oz.) can black beans, drained and rinsed
  • 1 cup corn, fresh, canned, or frozen (your choice)
  • Sour cream (optional)
  1. Peel and dice sweet-potatoes.
  2. (For less heat, leave out the chili powder). Put sweet potatoes, stewed tomatoes, onion, celery, chili powder, cumin, cinnamon, sea salt, black pepper, cayenne pepper, garlic clove, and ground chipotle in a slow cooker.
  3. Dissolve Better than Bouillon in 1/2 cup water.and pour over top.
  4. Cook on high, stirring occasionally, for 2 or 3 hours or until sweet-potato is soft or just slightly underdone. This step is very forgiving; more or slightly less time according to your situation.
  5. Heat a large skillet to medium hot and brown venison in oil. Leave center of venison pieces slightly under-done.
  6. Add venison, black beans, and corn to pot.
  7. Cook until flavors are blended and venison is done to your preference - approximately another hour.
  8. Serve warm, with dollop of sour cream if desired.

Inspired by Sweet Potato Chili by salt&light on allrecipes.com

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Sweet-potato meh to Wow!

Though not a fan of sweet-potato dishes, I love their beautiful color and economical abundance in the fall. They’re good for you too ;)

Therefore, I created this recipe to satisfy the requirement for sweet-potatoes on the menu during the holidays.

Cooking is best with collaborators ;)

However, my son gets credit for suggesting I use chipotle peppers. They add a slight smokiness that is quite appealing with the venison and sweet-potatoes. This addition got raves from guests who like spicy food.

Make it family friendly…

In conclusion, — for a family meal, I would tone down the spices quite a bit.

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Fresh Blueberry Muffins

Fresh Blueberry Muffins

CabinCrick Bakes Blueberry Muffins
Blueberry muffin recipe.

Some notes on the blueberry muffins made after a trip to Costco where fresh blueberries were in season. These blueberry muffins are super fun to eat as blueberry flavor bursts from the muffin to your taste buds.

 

 

 

 

 

Fresh Blueberry Muffins
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24 muffins

Fresh Blueberry Muffins

  • 2 eggs
  • 2 cups milk
  • 1 cup oil (scant)
  • 2 cups fresh ground whole wheat flour
  • 2 cups all purpose flour
  • 3/4 cups sugar
  • 5 teaspoons baking powder
  • 1-1/2 teaspoon sea salt
  • 2 cups fresh blueberries
  1. Heat oven to 350° F and place 24 paper muffin cups in pans.
  2. Beat eggs. Stir in milk and oil.
  3. Stir in remaining ingredients (except blueberries).
  4. Fold in blueberries.
  5. Fill muffin cups about 3/4 full and bake until golden brown (~20 minutes)

Based on a recipe from Betty Crocker's Cookbook (1978) with my own tweaks and twists.

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Spicy Yam Soup!

Spicy Yam Soup!

Spicy Yam Soup
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Spicy Yam Soup

  • 1 tsp butter
  • small onion, chopped
  • 2 yams, peeled and diced
  • 1 clove garlic, minced
  • 1 jalapeno pepper, diced with seeds
  • 4 cups water
  • 4 tsp Better than Bouillon
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1 can (15.5 oz) garbanzo beans
  • 1/2 uncooked shells
  • 2 Tbsp pea-nut butter
  • Sour cream (optional)
  1. Saute onion, diced yams, garlic, and jalapeno in butter.
  2. Add water and stir in Better than Bouillon and thyme and cumin.
  3. Add shells, heat to boiling and then simmer for approx 10 minutes (til yams are tender and noodles are soft)
  4. Add garbanzo beans and peanut butter and heat through.
  5. Ready to serve!
  6. (Optional - add a dollop of sour cream)
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Spicy Sweet Potatoes :) Yumm!

spicy sweet potato recipe

I wasn’t going to cook for Thanksgiving…

…and the best way to avoid that is to volunteer at a community dinner where everyone cooks and everyone enjoys.  This is in the spirit of Thanksgiving anyway, — no?  Remember it was a community gathering on the first Thanksgiving.

Four days before the event I asked what they needed.  "Nobody has volunteered to bring sweet potatoes", was the reply.

Ok, I have to admit, I am not a fan of sweet potatoes.  Continue reading

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Accidentally Delicious Taco Stew

Accidentally Delicious Taco Stew

Taco Stew
Copyright: koufax73 / 123RF Stock Photo

Taco Stew – yumm

Here is a simple and delicious recipe for your venison or any other type of stew (cheap) meat.  It also helps to use up those seasoning packets you can’t remember why you bought ;-)

Yes, this was one of those happy accidents.  I have lots of stew meat due to a very productive hunting season followed by the (recent) empty nest.  Mostly stew meat is left, — because that takes planning, and I am not usually a food-plan person.  I also had a couple of packets of taco seasoning left over from a college son’s move to a summer job.  I literally threw this together knowing at least the kitchen would smell good when I returned from work.

Accidentally Delicious Taco Stew
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  • 2 lbs stew meat
  • 2 packets taco seasoning (or your own)
  • 2 cans corn
  • 2 cans beans (drained)
  • 1 can olives (drained)
  • sour cream
  • dregs from a bag of chips if available
  • tortillas if desired
  • green lettuce if desired
  1. To 2 pounds of stew meat, add 2 envelopes of taco seasoning (or your own taco seasoning) in a crock pot and cook for 3 to 4 hours on high or 7 to 8 hours on low. My stew meat was partially frozen, so I returned and stirred it after about an hour. This may also affect how long you want to cook it. I was thinking shredded venison, so overcooking was not one of my concerns.
  2. An hour before it is finished, add two cans of corn and two cans of beans (drained) and one can of olives (drained), and the dregs from any bag of corn chips. I used black beans, but you could use any you have in your pantry. Stir well and let heat through.
  3. This can be served in a bowl with a dollop of sour cream or over warmed tortillas or -- salad greens!
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My husband said he walked into the house that evening and felt loved!  Ahhh :) — the side effects of inspiration!  I had to look in the pantry for something-else-to-throw-in-there and came up with the corn, beans, olives and chips.  I served it over green lettuce with a dollop of sour cream, and it felt like we had gotten somebody’s favorite recipe.

Well, this is one of our new favorites!

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