From ham hocks to venison chili
Source of Recipe
All I need
How do you get from ham hocks to venison chili? It's really easy, if you pull the same stunts as da ol' mon Caj. Here's how it happened, how different ingredients than planned wound up in the pot.
Picture this: For the umpteenth time you toss a bag that looks like it contains ham hocks--no, don't ask. marking items is not a strong suit--out of the way for the moment. And then the light goes on, cook 'em, that'll get 'em out of the way; make up a pot of ham hocks and beans or ham hocks and peas or ham hocks and something. Decision made, it's time to check out the inventory. Uh oh, the cupboard is bare. No beans, no peas. Now what?
Wait a minute, Mike's coming over, maybe he has some on hand. Yes, he does, one pound of pinto beans coming up. Great. Now we're getting close to cookin', we think. Confidence brimming, almost tasting ham hocks and beans, it's time to do something rarely done in Caj's kitchen: He covers the beans with water, turns on the burner, when it comes to a boil he puts the lid on the pot and lets them soak (thereby cutting down on cooking time). Then he heads to the freezer to retrieve the ham hocks.
Now here's when the fun begins. Uh oh, they're not ham hocks. They're small eye of round roasts; big difference. Now what? Beans are soaking, no ham hocks, what to do? Once again, the proverbial light goes on. Develop another plan of attack, come up with another recipe. Yes, that's it.
Got it! Pull the two-pounds of venison hamburger out of the freezer, a couple of packages of tomatoes, another couple of onions, and don't forget the bell peppers. It's time to make venison chili with beans; even if you don't like beans in your chili.
Looking at the pot containing the soaking beans, then looking at the other ingredients to be added, leads to another decision: Get out a bigger pot, the six-quart one. No, forget the eight-quarter or you'll be selling chili on the corner. Finally, mission accomplished, cookware ready for filling, here's the recipe (kinda-sorta, since it's always a personal decision of what to use and how much to add of any ingredient):
1 pound of pinto beans, soaked overnight, drained and rinsed
2 pounds venison hamburger
4 cups tomatoes, chopped
4 cups onions, chopped
2 cups bell peppers, chopped; ADD to pot about 1/2 hour before calling it done
1 can green chilies, chopped and drained
Mix the above ingredients together, and bring to a slow simmer. Add water as needed for the consistency you desire; usually just enough to cover all the stuff you're cookin'.
NOW here's the tricky part, the seasoning. Remember, what you add and how much depends on your personal taste. So go slow; it's better to have too little and add, than the reverse.
10 tablespoons chili powder
2 tablespoons garlic, granulated
2 1/2 tablespoons oregano
2 teaspoons cumin
1 teaspoon salt
2 tablespoons crushed red pepper
Okay, that's it. Well, not quite. Simmer, covered, until beans are tender. This could take anywhere from an hour to two- or three-hours, depending on how high you have your heat and the type of cooking pot you're using. Remember, the amount and kind of seasonings you use depends on your taste. Any recipe, including this one is only a guide, a track to run on.
What's that, how did da ol' mon Caj's venison chili with beans turn out? He pigged out! You read right, He pigged out! Then he gave some to Mike, a big some; another couple of cups to another cohort; and, he kept enough for a meal the next day, because he knows from experience that it will be even better then than it was when "just cooked."
Well, there you have it. From ham hocks to venison chili in one easy pratfall. Give it a shot. If you don't have venison, elk is great, too; or, get some real lean hamburger. And if you're a veggie type, forget the venison, elk or hamburger; just do it.
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