Friday of last week rolled around, and I was finally making a trip to the grocery store. For the first time in probably 3-4 weeks. Needless to say we were out of a lot of really basic stuff. I shouldn’t procrastinate like that.
Anyhow. I wanted to make something on Friday to carry us through the weekend with leftovers. Hank Shaw’s Venison Barbacoa has been calling my name since he posted it. However, I wouldn’t be returning from the store until close to 3pm. I wouldn’t have time to both thaw and cook a shoulder roast, and be done at a normal dinner hour. I did, however, have some stew meat. Debating with a friend of mine who also happens to be a classically trained chef, I settled on Barbacoa-inspired chili.
That touch of barbacoa came mainly in the form of the seasonings I used- the same ones in similar amounts to Hank’s recipe there. I also used his idea of a lime, the juice of which I added right at the end of the cooking process. However, I love peppers. Love em. So, I added more of those to my chili. I ended up with jalapenos, serranos, and pasillas in addition to the chipotles in adobo.
I started this chili like you would a stew- dredging the meat in flour and browning it in oil, removing the meat and cooking the relevant veggies (onions in this case). Then I deglaced with some beef broth (next time I will use venison stock), and stirred the crusties off the bottom of the pan, and stirred in the rest of the ingredients. I added a can of tomato paste about halfway through.
It had plenty of good heat to it. I cool mine with avocado, since my lactose intolerance rules out the sour cream or cheese Matt prefers. That pot of chili lasted me until Monday- I had the last bowl of it for dinner. I used to make my chili in the slow cooker, but as I’ve mentioned, a snapping turtle killed mine. I have yet to replace it. This method produced a better chili, in my opinion. And it was red- my chili in the slow cooker would turn out a very dark brown. They’re both good, but I like browning it in the pot and simmering it. However, if I had to work all day or something, crock pot is the way to go.
I also made our meals for Saturday from it- I just spooned chili over a piece of cornbread on a piece of foil, wrapped it, and heated it up over the Mr. Heater. Nothing fancy, just shanty leftovers.