I last posted about my first 2 deer and had planned on making spaghetti on Wednesday night for dinner. Plans had changed and I ended up meeting up with my lovely girlfriend and her best friend for dinner. It was an enjoyable evening with good friends and company.
Anyways… on Tuesday evening I made chili, or to some, chili mac using some ground venison from my first deer, the doe. Now, before I go too far, chili to me is making chili (recipe to follow), cook macaroni and once the chili and macaroni is cooked, serve and eat. I do not mix the macaroni into the pot the chili is cooked in. I will scoop it into my bowl, scoop the chili on top of the macaroni and top it with cheddar cheese and sour cream. This is how it has always been served in my family as far back as I can remember. I found a recipe that is now my go to and I enjoy it a lot. Tuesday I decided to make it with venison instead of ground beef. The recipe calls for 3 pounds of meat, which I used and also calls for a green bell pepper and diced tomatoes. I failed to remember that last time I was at the store, but had Rotel with green chilies on hand. Using the venison and the Rotel made a very good substitution choice. Keeping with the Texas Chili, I chose not to add beans as Texas Chili doesn’t have beans. I will definitely use the Rotel again, whether I use ground beef or venison. I have enjoyed it Tuesday night for dinner as well as the last 2 days for lunch. I did eat too much today and am now stuffed. I hope to have the recipe loaded within the next couple of days, so please stay tuned.
Smoking Meats and Recipies 