It is finally cold in Texas. That means time for all things warm and comforting-big cozy sweaters, fires in the fireplace and soups, stews and CHILI! A bowl of this smokey, spicy chili will warm your bones AND your tummy. (This recipe is made with ground venison, but works just as well with ground beef or ground protein of your choice)
Like many Texas men, Alan dutifully brings home a variety of wild game each fall to “provide for our family”. You know, in case the zombies come, or HEB goes out of business. And who am I to complain? The meat is lean, versatile and just about as organic as it gets. Not to mention pretty darned tasty.
So, this time of year, when I know that our freezers will be re-filling themselves with venison STAT, it’s time to use up any remainders of last years stash.
Tonight it is my turn to cook for some truly amazing ladies. When Alan and I made our big move a year ago, the only thing that pulled on my heart was leaving behind an amazing collection of friends. I was worried it would be hard to meet people and certain I would never create the kinds of friendships I left behind. WRONG. I still miss my friends, but these women are amazing, They feel like family and it feeds my soul to cook for them. So, I guess I better make it good, huh? Here goes.
While the chili is simmering, whip up a batch of Alan’s Jalapeño Cornbread. My entire life, I was never a cornbread fan. Crumbly, dry, kind of bland. Then, Alan made this version when we were dating and changed my mind forever. Spicy, cheesy and not even in the same hemisphere as the dry stuff I was accustomed to.
Finally, provide plenty of accouterments so your guests can customize their bowl. We like diced red onion, shredded sharp cheddar, cilantro, avocado slices and lime wedges!
As always, thank you for being here! Don’t forget to sign up to receive new recipes in your inbox by entering your email in the box at the top right of the screen. Stay warm and Happy cooking!