25
Jan
'14

I learned to make chili from the Foodie Handbook. It calls for beans and plenty paprika. We like beans in our chili. And get your paprika from the good guys, that brown stuff from Robertson is useless.

So while digging through the freezer, I found a hunk of meat labelled “silverside”. I thought it was eland but when I started working with it I realised it’s gemsbok. Half of it went into a tomato bredie with the other half earmarked for a curry of some sort. Put it in a bowl, covered it with buttermilk, left it in the freezer overnight.

Found this recipe for venison chili (the one halfway down with the “crab bake” which I don’t have and didn’t use). Adapted it a bit.

Olive oil + butter in the flat bottom black pot, shake most of the buttermilk off the meat, fry the meat in batches and remove. Fry two chopped onions, one green pepper, about a tablespoon of garlic. Add the meat back in, add a tin of chopped tomatoes, a tin of kidney beans, a tin of borlotti beans and a tin of red beans (that’s what I had in the cupboard). I used less chili powder than the recipe calls for, small people in the house. Three four heaped tablespoons paprika, tin of tomato paste, heaped teaspoon cayenne. Some mixed spice and a tablespoon chicken stock powder. And some herbs, can’t remember what, probably rosemary. Add fresh (well, fresh from the freezer in this case) danja right at the end, serve with creme fraiche if you have (we didn’t, used normal cream).

It could have cooked for longer but we were hungry. That’s also why there are no pictures.



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