Leftovers, not particularly appealing... ever. But I've been trying to get better about using what's in the house and making it into a new second meal.
After making the venison tenderloin last night I had some left over meat, which I shredded and set it aside.
I then chopped one yellow onion, three cloves of garlic, two jalapeños, one orange bell pepper, one leek, and three to four stalks of coarsely chopped Swiss Chard. I put all of this in a pot with a teaspoon of duck fat, and a teaspoon of butter. I put all of this in the pot over a low to medium heat and allow the vegetables to sweat while stirring intermittently. After about ten minutes I added a few capers, and the spices with a splash of bourbon. Then after another two minutes I added two cups of chicken stock and a can of crushed tomatos, and the venison. Cover the pot and allow it to cook for thirty minutes.
The spices I added were two tablespoons of chili powder, a teaspoon of cumin, a quater teaspoon of paprika, a teaspoon of finely ground sea salt, a quater teaspoon of cocoa powder and two teaspoons of ground black pepper.
My secret ingredient is adding a quater cup of bourbon to the vegetable base when I add the spices and allowing it to cook for at least five minutes before adding the additional liquids.
After thirty minutes, remove the cover add two cans of drained and cleaned kidney beans. Allow it to cook for an additional fifteen minutes without the cover or until it reduces.
I also prepared a loaf of cheddar jalapeno beer bread.
|The recipe for beer bread is available in the side bar|
Today I used Shock Tops Belgian White beer and found that it was a nice compliment to the cheddar.
I served the chili also with multi grain tortilla chips and crumbled cotswold cheese for a topper.
My baby brother insisted on using the chili essentially as a nacho dip for the chips but it was a delicious idea and I quickly followed suit, maybe a new favorite snack?