Football Friday: Venison Chili

Most people thing the official meat of Wisconsin is the bratwurst. These people would be wrong. I think we all know the true official meat is venison. 

Deer hunting isn't just a casual thing in Wisconsin; it's a lifestyle choice. Kids take off school to dress in blaze orange and sit in tree stands. It's totally normal to see a dead deer with it's tongue sticking out, hanging off the back end of someone's truck as you're driving down the highway. Rebecca has fond memories of her Grandpa deer hunting, and dressing the dead deer in his garage; using her mom's expensive cookie sheets to hold the meat. Needless to say, those cookie sheets were never used again once the deer was sent off to the butcher. 

But the best thing about deer hunting season is of course the venison meat! Kevin in the Wisconsin Test Kitchen was gifted with a few pounds of ground venison; and after Sawyer tried venison chili at a friend's house, she was hooked. So, venison chili it was! 

This is a great game day recipe: you can prep the chili early and leave it in the slow cooker to simmer all day. Plus, it yields a TON of chili, perfect for feeding a crowd of people.


Cool Dads Venison Chili

Recipe modified from: http://www.pipandebby.com/pip-ebby/2014/2/15/the-best-chili-on-earth.html

2 pounds ground venison
4 tablespoons extra-virgin olive oil
1 yellow or white onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
4 stalks celery, chopped
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Shredded cheese and sour cream, for topping

Instructions
In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using). Cook, stirring occasionally, until onions are soft and fragrant, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Now, time for some Football Friday picks! Tristan now has a 1 point lead over Sawyer, with 25 correct picks! Now, here's our week 8 picks!

New England vs. Miami
Sawyer: Dolphins
Tristan: Patriots

Detroit vs. Kansas City
Sawyer: Lions
Tristan: Lions

San Diego vs. Baltimore
Sawyer: Ravens
Tristan: Ravens

Cincinnati vs. Pittsburgh
Sawyer: Bengals
Tristan: Bengals

Houston vs. Tennessee
Sawyer: Titans
Tristan: Titans

Minnesota vs. Chicago
Sawyer: Vikings
Tristan: Bears

Tampa Bay vs. Atlanta
Sawyer: Falcons
Tristan: Falcons

NYG vs. New Orleans
Sawyer: Giants
Tristan: Saints

San Francisco vs. St. Louis
Sawyer: Rams
Tristan: Rams

Arizona vs. Cleveland
Sawyer: Cardinals
Tristan: Cardinals

NYJ vs. Oakland
Sawyer: Raiders
Tristan: Jets

Seattle vs. Dallas
Sawyer: Cowboys
Tristan: Seahawks

Green Bay vs. Denver
Sawyer: Packers
Tristan: Broncos

Carolina vs. Indy
Sawyer: Panthers
Tristan: Panthers

Have a great weekend full of football, family and fun!

Stay Cool,
The Cool Dads Crew