A couple of weeks ago my Eagles were knocked out of the NFL playoffs and before that, my beloved PSU Nittany Lions embarrassed themselves in the Outback Bowl. Thankfully, while I drowned my sorrows last week, BS provided us with a look at overpriced NFL beer and provided me with some time to regain my composure so that I could return reinvigorated for the final 2 weeks of the 2010/2011 season. The forecast for the games this weekend isn’t too promising and where I live we are expecting single digit temperatures. Needless to say, I will not be heading out to watch any games, but instead thought I would make a big pot of the ultimate winter comfort food….chili.
I don’t know if I have ever come across a bad bowl of chili. There are so many different ways to prepare it and they all end up being pretty delicious. While doing a little research for this post, I confirmed that the word chili is Spanish and the first recorded use was in 1604. The rough translation was: “a bunch of tasty shit stewed together for awhile.” Partly inspired by ML’s recent post about game meat, and the fact that I had access to locally hunted venison, I decided to go with a venison chili. This chili recipe started out a few years ago, straight from a Field and Stream recipe, but with small changes each attempt, I came to this week’s incarnation:
Venison and Ginger Beer Chili with Lime Cream
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