You really don’t appreciate the beauty of a rainy day until you’ve lived in a drought. It didn’t even rain all that much today – just a bit this morning and then a nice cloudy, gray today. We decorated the Christmas tree and hung out around the house, all while the venison chili was doing it’s thing in the crockpot.
As per my usual, I left a few things out of this recipe. First – no carrots. Carrots in chili really creep me out. Second – no pepper. Um, because I’m cheap and peppers in December are expensive. I used Ancho Powder instead of just regular chili powder. I’m pretty sure I have chili powder somewhere, but I thought the Ancho would be nice with the venison. And I didn’t use the Ro-tel tomatoes and chilies called for in the actual recipe. I used a 28 oz can of Muir Glen diced tomatoes and added in a 6 ounce can of Ortega Diced Green Chilies. I thought of adding some cocoa powder because Husband J makes his chili with chocolate, but as there was 2 heaping tablespoons EACH of cumin and ancho powder I thought I shouldn’t push it. Maybe next time.
There will be a next time because this was easy as pie (actually I find pie very difficult – I’m not a baker) and it was delicious. And there are leftovers so I’m set for work for at least a couple of days!