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

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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.

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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Dan Pink: The Puzzle of Motivation

Dan Pink: The Puzzle of Motivation

Motivation — that illusive component

I found this talk informative,– and I guess five million other people did too.

I’ve discovered TED talks (which can be found at and once in awhile my thinking is challenged, as it was today.

Dan Pink speaks on “The Puzzle of Motivation”. Enjoy!

Autonomy –  independence or freedom, as of the will or one’s actions: the autonomy of the individual.

This is a 21st Century skill. Perhaps it’s more of a desire. What keeps the autonomous individual from becoming lazy? What keeps student directed learning (autonomy) from becoming an avenue to low performance?

Perhaps you have some ideas? Please comment below :)

Some things That You Know Are True until you Realize – They Aren’t

Some things That You Know Are True until you Realize – They Aren’t


Hello, just sharing my worst “aHa!” moment of 2015 :)

“I am Johannes Bohannon, Ph.D. Well, actually my name is John, and I’m a journalist. I do have a Ph.D., but it’s in the molecular biology of bacteria, not humans. The Institute of Diet and Health? That’s nothing more than a website.

“Other than those fibs, the study was 100 percent authentic. My colleagues and I recruited actual human subjects in Germany. … It was, in fact, a fairly typical study for the field of diet research. Which is to say: It was terrible science. The results are meaningless, and the health claims that the media blasted out to millions of people around the world are utterly unfounded.

“Here’s how we did it. …”

Read more…

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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