Sunday, November 14, 2010

Hunting Homecooking

My Mighty Hunter

Well, it's finally here, opening day of gun season for our deer hunters!  Every year around this time I think of chili and chex mix, both of which I made yesterday for my hunting folk.  My homemade chili is easy and just takes a little time to simmer on the stove top.

My basic chili recipe

1lb ground round
1T extra-virgin olive oil
1 onion chopped
2 stalks of celery
8 oz fresh mushrooms, chunked
2 cloves garlic, minced
2 qt jar of canned tomatoes (or 28oz can of crushed or stewed tomatoes depending on how chunky you like it)
1 15oz can of kidney beans (drained)
1 10oz can Rotel diced tomatoes and green chilies (lightly drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mrs. dash
1/2 tsp pepper
1/2 tsp salt
1/4 tsp cumin
1/2 tsp red pepper flake
1/2 tsp oregano
1-2 Tablespoon chili powder
dash of cinnamon
more S & P to taste

Brown ground round in dutch oven, drain.  Saute onions, celery, mushrooms, & garlic in same dutch oven with 1T EVOO with a dash of S&P until veggies are tender.  Return meat to pot, add tomatoes, beans, Rotel, and all other seasoning.  Let simmer covered on low a minimum of 1/2 hour.  If watery, let simmer 15 min. longer with cover off to boil off some of the water.  Makes about 4 servings.

Next up, chex mix.  The guys always need some goodies to take with them so I always have chex mix and cookies on hand.  I make a variation of the traditional chex mix recipe on the General Mills cereal boxes but kick it up a notch by adding some hot sauce.  I use about 2 1/2 T of Sriracha hot chili sauce and 1 T red hot, however that may be a bit too spicy for some.  In addition, I substitute worcestershire sauce with a combination of soy sauce and steak sauce because it contains sardines. (Greg's allergic)  This is what I use for my basic recipe...

                                        Chex Mix

6T salted butter
1T soy sauce
1T steak sauce (like A-1)
1 1/2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp onion powder
3C rice chex
3C wheat chex
3C corn chex
1C deluxe mixed nuts
1C rye chips
1C butter snap pretzels (or 1C flavored snyder's pretzel bits for variety)

Heat oven to 250 degress, melt butter in large roasting pan in oven while it's heating up.  Add all seasonings (and hot sauce if you want it spicy) to butter and stir to combine. (I use a heat proof scooped spatula).  Add all other ingredients trying to do so in rows so all chex mix items have an even amount of surface touching the spicy butter in the bottom of the pan.  That helps the seasoning to be more even.  Stir to coat and place in over for an hour, stirring every 15 minutes.  Remove from oven and spread on paper towel until cool.  Store in air tight container or zip-top baggy.

1 comment:

  1. That chili looks good! You should come make it for me.