Time flies when you're busy and I sure have been. Of course that doesn't mean I haven't been cooking; I just haven't been taking much photos (maybe it hasn't been very pretty) or writing about it. This chilli is one of the recipes I tried recently, after discovering it, I can't remember how. Check out the video recipe by the amazing BBQ Pit Boys. Hats off to the attitude these guys have.
I spent Christmas in my native Finland, and as you may know we have reindeer in the north. As venison is just deer meat, why not reindeer? Some may think it's quite macabre to eat Rudolph, especially around Christmas, but we don't see a problem with it.
Bloggers always write about something being 'the best' while actually meaning just 'really nice'. I don't do that. This chilli really is the best I've had. I also had beef chilli recently but now that just pales in comparison. I was blind but now I see.
There's a couple substitutes I made to the original recipe, due to dietary restriction or unavailability of ingredients, or just because I happened to have something I wanted to use. You should really watch the video but below is an illustration of what I used.
Here we have the salami. Finns will recognise this instantly. You can use whatever salami that has a strong meat flavour.And just to write it out to you. Measurements aren't that important here.
Venison
American-style bacon
Russian-style salami (to substitute Italian hot sausage)
Pickled jalapenos
Onions
Garlic
Tinned tomatoes
Tomato purée
Fresh tomatoes
Green pepper
Mushrooms
Kidney beans
Dry apple cider (to substitute beer)
Cajun seasoning
Oregano
Cumin
Chipotle powder (dried, smoked chilli, to substitute the smoking)
Paprika powder
Cayenne pepper
Salt
Black treacle
Also pepper, I think
Easy: Fry meat, add other stuff, stir. Let simmer for a couple of hours.
To serve:
Tortilla chips
Blue cheese
Mild cheese
Pickled jalapenos
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