Victory Chili + Whole Wheat Butternut Biscuits
This chili is a celebratory meal. It’s the kind of dinner that calls for a toast. We’ll raise our glasses and give thanks for the delicious farm to table ingredients. We’ll toast to the nourishment that comes with each lovely spoonful. And most importantly, we’ll give our deepest gratitude to our dear friend for gifting us with the best present a couple of farmers with a deer problem could ask for. A few pounds of ground venison followed by the most restful nights sleep we’ve had in ages. We are living large!
If you’ve been reading this blog for a while than you already know the devastation the deer have caused Tumbleweed this year. In the heart of the summer we had to cancel 6 of our wholesale lettuce accounts because the deer decimated over six thousands heads of lettuce in a matter of just a few nights. Not only have they cost us money but the amount of time, sleepless nights and emotional toll has been crazy this year. This evening our glasses are raised a little higher than usual and this chili sure hits the spot on a snowy night at the farm.
For my vegetarian friends out there you can still make this chili and leave the meat out of the dish (I’d suggest adding more beans and roasted winter squash for good measure.) The butternut biscuits where a huge hit and are ironically vegan. With that being said, they taste best when dunked into a bowl of this venison chili. Folks who cannot get their hands on venison can substitute with good quality ground beef instead.
I’d recommend serving this dish with a pint of your favorite beer and a side salad (that the deer haven’t had a chance to eat yet!) If you make this chili please let me know and I hope you enjoy the rich and comforting flavors as much as we do.
Cheers to good food, great friends and one less predator at Tumbleweed Farm.
Victory Stew + Butternut Squash Biscuits
Prep Time: 25 minutes Cook Time: 1 hour Serves: 4-6
Chili- 2 Tablespoons olive oil
- 1 pound ground venison
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 1 large green bell pepper, seeded and roughly chopped
- 1 jalapeño pepper, seeded and diced
- 2 Tablespoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 (14.5 ounce) jar of diced tomatoes, undrained
- 1 Tablespoon tomato paste
- 1 (12 ounce) bottle of beer, a pale ale works best here
- 1/2 cup water + more to thin if necessary
- 2 cups cooked red kidney beans (if from the can rinsed and drained)
- salt + pepper to taste
- Cilantro for serving
-
- 1/3 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup cooked butternut squash puree
- 2 Tablespoons walnut oil + extra for brushing the biscuits (can sub with grapeseed oil or vegetable oil)
Preparation
- Heat the olive oil in a dutch oven over medium heat. Add the ground venison and cook, stirring often until lightly browned and no longer pink. About 3 minutes. Stir in the onion, garlic and peppers. Cook until the vegetables begin to soften up, about 3 minutes.
- Stir in the spices, salt and sugar and cook until the meat and vegetables are coated in the spice mixture, about 2 minutes. Add the tomatoes, tomato paste, beer, 1/2 cup water and the beans. Bring the mixture to a boil. Reduce heat and simmer on low for 45 minutes or until the chili thickens and becomes fragrant. Add more liquid if necessary.
- While the chili simmers prepare the biscuits. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Combine the milk with the apple cider vinegar and set aside for 3-5 minutes (this will create a dairy free buttermilk)
- In a large mixing bowl whisk together the flour, baking powder, salt, sugar and spices. Stir in the almond milk/vinegar mixture. Make a well in the center of the mixing bowl and stir in the butternut puree and walnut oil. Mix until a dough begins to form being careful not to overmix. Line your counter with a piece of parchment paper lightly dusted with flour. Knead the dough a few times sprinkling with additional flour if it becomes too sticky.
- Using your hands form the dough into a 1 inch thick round. Cut the biscuits using a small biscuit cutter. Place the biscuits on the parchment lined baking sheet and repeat the process until you’ve used all the dough. Brush the tops of the biscuits with additional oil and bake until lightly golden, about 12-15 minutes.
- Serve the chili with minced cilantro, the biscuits and a pint of your favorite beer.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen *Taste test as you go *Have fun in the kitchen
Living in the Seattle area our gardens are continuing visited by deer, I toast you and the lovely addition of venison to your chili : )
loved this. Cheers to one less!
WOW – as I read your post – I was right there – what an amazing experience
the emotional impact of the deer and the lettuce – felt that too
and yet, and yet, moving forward from that – living large, indeed!!!
The perfect celebratory meal. I hope the deer problems are gone once and for all with the new fence! I love those butternut squash biscuits too. That’s a great alternative to cornbread!
I made this last night, although I left out the venison and added mushrooms as a substitute. It was SO good! Probably the best chili I’ve made. 🙂
So happy you made the chili! Love the addition of mushrooms. XO