Happy #SundaySupper!
This week the #SundaySupper group has a very special guest, Lee Woodruff, the author of Those We Love Most and a CBS This Morning contributor. This week’s theme is all about comfort food, and who doesn’t enjoy some good old soul soothing food?
For me, comfort food is nostalgic. It warms your heart and evokes memories of childhood, loved ones, past events, triumphs, and “the good ol’ days.” It’s the spaghetti pie my great-grandmother used to make, my mom’s pot roast, or my Grandmom’s sugar cookies. It’s all the food I grew with as a child and still look forward to as an adult.
My brother recently murdered his very first deer. I know, “murdered” sounds harsh, but either way you look at it, the deer is dead. Personally, I don’t have the heart to kill Bambi. One look from those big doe eyes, and I’m no more good. The deer would end up with a hug and a pat on its fluffy little deer tail. What can I say, I’m a lover.
In honor of my brother’s first deer, I made smoky venison chili. This chili is hearty. This chili is smoky. This chili is, to quote my brother, “Amazing!”
This chili screams comfort food. It’s full of tender chunks of venison, smoky chipotle peppers, smoked paprika, creamy kidney beans, and a generous helping of bell peppers and onions.
I may not suit up and go all caveman-style and fetch my own food, however, I will let my little brother do the dirty work for me. Eh, that’s what boys are for, right? My job is to cook the food and feed the hungry. That’s it. Besides, stilettos and mud don’t mix.
Ready for the best part? This chili is made in the slow-cooker. All you have to do is brown the venison, then dump all the ingredients in the crockpot. Viola, delicious chili made easy.
Enjoy!
Make sure you visit the other #SundaySupper members for more comfort food dishes:
Comfort Food/Soups
- Cream of Broccoli Cheese Soup by Damn Delicious
- Loaded Baked Potato Soup by Supper for a Steal
- Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
- Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
- Chicken Noodle Soup by My Catholic Kitchen
- Thai’d up chicken noodle soup by I Run For Wine
- Ditalini Italian Soup by Mangiamo!
- Spicy Black Bean Soup by Mama’s Blissful Bites
- Chicken Chowder by Pippis in the Kitchen Again
Comfort Food/Main Dishes
- Sausage Gravy and Biscuits by Big Bear’s Wife
- Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
- Pumpkin Alfredo Tortellini Bake by The Meltaways
- Old Fashioned Mac and Cheese by Flour on My Face
- Lasagna Roll Ups by Cindy’s Recipes and Writings
- Green Plantain Hash by Basic n Delicious
- Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
- Winter Chicken Stew by Mrs. Mama Hen
- Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
- Baked Oysters and Apples by Pescetarian Journal
- Individual Chicken Pot Pies by Noshing With The Nolands
- Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
- Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
- Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
- Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
- Chicken a la King by Girlichef
- Creamy Chicken & Dumplings by La Cocina de Leslie
- Spaghetti Squash Gratins by She likes ruffles, he likes truffles
- Creamy Chicken Enchiladas by Home Cooking Memories
- Savory Slow-Cooked Pork Stew by Daddy Knows Less
- Chicken Roasted with White Wine and Garlic by Webicurean
- Shepherd’s Pie by Small Wallet Big Appetite
- One Skillet Pumpkin Lasagna by The Realistic Nutritionist
- Chicken “Pot Pie” by Diabetic Foodie
- Gluten Free Cornish Pasty by Maroc Mama
- Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
- Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
- Comforting Mashed Potatoes by Momma’s Meals
- Chunky Chili Beans by Mama Mommy Mom
- Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
- Feijoada Portuguese Bean Stew by Family Foodie
Comfort Food/Desserts
- Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
- Sour Cream Pound Cake by Mom’s Test Kitchen
- Chocolate Layer Cake by Magnolia Days
- Cinnamon Rice Pudding by Vintage Kitchen Notes
- Smores Hot Cocoa by Chocolate Moosey
- Sweet Red Bean Pie by What Smells So Good
- Pistachio Cake Cookies by The Cookie A Day Challenge
- Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
- Dark Chocolate Caramel Brownies by Daily Dish Recipes
- Nutella Shortbread Bars by Baker Street
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog
Join us on Twitter throughout the day for delicious comfort food recipes using the #SundaySupper hashtag. We’ll be meeting at 7 p.m. EST for our weekly #SundaySupper live chat with Lee Woodruff, where we’ll be giving away copies of her new book and discussing our favorite comfort food recipes.
- Marinade:
- 2 cloves garlic, chopped
- ¼ cup canola oil
- ¼ cup red wine vinegar
- 1 tbs. worcestershire sauce
- 2 tbs. chipotle in adobo (see note)
- ½ tsp. smoked paprika
- ½ tsp. ancho chili powder
- ½ tsp. kosher salt
- ¼ tsp. pepper
- Chili:
- 2½ lbs. venison or beef, cut into chunks
- 28-oz. can crushed tomatoes
- 40.5 oz. can kidney beans
- 4 tbs. tomato paste
- 14-oz. can diced tomatoes with chiles
- 2 tbs. chipotle in adobo
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 tbs. worcestershire sauce
- 2 tbs. chili powder
- 1 tsp. smoked paprika
- 1 tsp. ancho chili powder
- 1 tsp. cumin
- ½ tsp. cayenne pepper
- few dashes Tobasco
- salt & pepper
- Marinade:
- In a large bowl, whisk together garlic, canola oil, vinegar, worcestershire sauce, chipotle in adobo, smoked paprika, and ancho chili powder.
- Add venison or beef and toss in the marinade. Cover with plastic wrap and refrigerate overnight.
- Chili:
- Add a few tablespoons of canola oil to a large sauté pan and heat over medium-high heat. Add the venison or beef and brown on each side.
- Add the browned meat to the crockpot, then add the remaining chili ingredients to the pot. Stir to combine.
- Cook on low for 8 hours. If you want a thicker chili, add more tomato paste. Season with salt and pepper to taste.
- Note: Place an entire can of chipotle in adobo in the food processor and pulse to create a paste. Store in an airtight container in the refrigerator for up to 1 month.
Hi and welcome to my flour-dusted kitchen! The name's Jennie. I'm a lover of cupcakes, an avid spatula licker, and a huge fan of sprinkles. Baking is my passion, but you'll find some savory dishes scattered amongst copious amounts of frosting and chocolate. I love hearing from ya, so feel free to leave me some love. Thanks for stopping by my little piece of the interweb.
