Red Lentil (plus some other things) Chili

jalapeno corn recipe to come!

In our effort to make different freezer meals for dad, and ones that are healthy to his standard, I ventured out to find a chili recipe that was more vegetarian than ground beef. I found a wonderful recipe (it turned out) for a red lentil-based chili. Since discovering Big Batch Red Lentil Soup (recipe to come), red lentils have held a near and dear corner of my heart. I don't like the army green color of cooked green lentils, but the bright color of red lentils? That's the best! 

Dad and I first had this for lunch, then, we invited Paul and Marla for dinner the next day. I needed to augment the chili offering, so supplemented it with those delectable jalapeno corn muffins (recipe to come). Dad said he had about a pounds worth of ground venison in his freezer and asked why couldn't that be added to the chili...so we did! Ended up being one of the best chili soups we've ever had! 

This recipe was inspired by a vegetarian/vegan webite recipe. It's called Minimalist Baker, and while none of our family is vegetarian/vegan, we do enjoy recipes and meals from that slant. Even before adding the venison, their recipe is one of the very finest chilis I've ever tasted! Go here for the original. 

It's also the first time I've ever used smoked paprika in a recipe. What a GREAT flavor! The depth it adds is just amazing! 

Here you go - amount as you'd like: 

avocado/olive oil for sauteeing

1 medium onion, chopped

3 - 5 mini sweet peppers, chopped

salt and fresh ground pepper to taste

1 - 2 jalapenos, seeds and all, chopped

4 cloves garlic

3+ T. chili powder

2+ T. ground cumin

2 t.+ smoked paprika (important flavor)

2 15 oz. cans diced tomatoes

3 T. tomato paste (I use the one in the tube)

1 3/4 - 2 or so C. water

1 C. dry red lentils, rinsed and drained (if you want, I didn't)

1 15 oz. can dark kidney beans, not drained of all liquid

1 15 oz. can black beans, not drained of all liquid

1 15 oz. can plain corn, drained

Heat a large pot over medium heat. Add oil, onion and peppers. Season with salt and pepper and saute until onions are becoming opaque. 

If you have a mortar & pestle, place the jalapeno and garlic in it and crush into a rough paste, if not, just chop both very finely. Add to the pot. Add 2 T. chili powder, 1 T. cumin, 2 t. smoked paprika. Bring to a low boil. 

Once boiling, add the lentils and then at a very gentle simmer, cook for about 15 minutes or until lentils are getting tender. As it's cooking, add more water if it's looking too dry and thick and the lentils aren't submerged. 

Add the kidney and black beans, more salt and pepper if needed, and remaining chili powder and cumin. 

Bring to a low simmer and add the corn. Cover and low simmer for about 20 - 30 minutes to meld flavors. Do stir every once in a while.

Taste and adjust seasonings - I added more chili powder, cumin and quite a bit more smoked paprika. 

Serve with jalapeno corn bread muffins (recipe here) and sides of:
Fritos corn chips (a must!)

sour cream

sliced scallions/green onions

shredded cheddar cheese

diced avocados

~~~

To do the meat add-in: 

1 lb. ground venison (or beef)

2 T. butter (for venison as it's not fatty)

In a skillet, melt the butter and add the venison. Brown, stirring and breaking apart until the meat is done. Draining any oil, add to the chili pot and simmer for another 20 minutes or so to blend all the flavors. Taste and correct the seasonings. (Once again, I added more chili powder, cumin and smoked paprika.)

dinner with family and friend is ONLY the best!

~~~

Yum!

'till we feast again!

xoabb

Venison + Blackberries + Sage = Delicious

venison medallions on a blackberry-sage red wine reduction sauce
(adapted from a Moira Hodgson recipe found in the New York Times Food Pages)

As you may know, we've had an alarmingly huge chanterelle and blackberry harvest here in MO this year and have been desperately searching for new ways to use them, and have even considered paying folks to come take some of the harvest off our hands!. So...

I only ever get to have venison when I'm here in COMO (but, in the last year,we've enjoyed it a time or two at home in Norwalk as family friend, Katie, has been sharing the venison her brother hunts, with us), and in my parents freezer was a nice hunk of venison tenderloin that mom said we should have while I was here. So, off to Google I went to find out if venison and blackberries ever even go together. Yup, they do! There were several recipes out there that married the two together, and the one that sounded the very best was the one I found on the New York Times Food Page. That recipe also called for fresh sage, and as mom and dad have a huge sage plant out their side door, the triple pairing was perfect!

The not so much throw 'n go:

To serve 3 folks:

For the sauce:
1 C. dry red wine (we used cabernet sauvignon)
1 medium red onion, chopped
2 C. fresh blackberries (or blueberries)
1 C. strong veal/chicken/beef stock (we used a cup from a roasted chicken - delicious!)
2 T. unsalted (always unsalted) butter
salt & fresh ground black pepper to taste
1 - 2 T. honey
6 - 10 fresh sage leaves

For the medallions: 
1 lb. venison tenderloin, cut into 6 uniform slices/medallions
1 T. grape seed or olive oil
1 T. unsalted butter

The steps:

1. To make the sauce, combine the wine and onion in a saucepan and bring to a boil. Cook until the liquid is reduced to about half a cup. Add the berries and return the liquid to a simmer. Cook, stirring occasionally, until the berries are soft and falling apart, about 15 minutes. Add the stock and bring to a boil. Reduce the heat and cook, stirring occasionally, until the sauce is reduced and coats the back of a spoon, about 15 more minutes.
Strain the sauce and return it to the pan. Whisk in the butter, one tablespoon at a time. Add the salt, pepper and honey and steep for 15 to 20 minutes, or until ready to use - keep warm. (Remove the sage leaves just before serving.)

2. Season the venison medallions with salt and pepper. In a large sauté pan, heat the oil and butter to nearly smoking. Carefully place the medallions in the pan and sauté for 3 minutes, being careful not to crowd the pan. Turn and sauté to medium rare, about 2 more minutes.

3. To serve, spoon sauce onto the center of your serving plate, placing 2 medallions in the center of each plate. Serve your other sides around the medallions. If you have extra sauce, serve it on the side.
YUM!

Our meal:

venison medallions w/a blackberry-sage red wine reduction sauce

basmati rice

sautéed chanterelle mushrooms

green salad w/cucumbers and homemade vinaigrette

homemade bread dipped in the pan juices

Deliciousness all around!

~~~

YUM!

'till we feast again! 

xoabb