Shortly after I began my new job the expected “how do you like” queries filtered in from friends. Experience has taught me to be cautious so I answered with “ask me in six months.” I enjoy starting new things and, as jobs go, there’s usually a grace period of easy forgiveness for a few weeks or months as you learn the ropes. It’s after that grace period ends when true attitudes begin to creep forth and you learn just how diligent you must be to watch your back.

I’m two months shy of my six month milestone and I have to say – I’m waiting for the shoe to drop. This job just can’t be that good. But so far, it is. I really like my co-workers. I’m laughing a lot. And I’m learning a lot – in an eager and non-judgmental atmosphere to boot. Sure, there are things to complain about but, really, those things are so minute as to not even be worth mentioning… yet.

So – when it came time for the “birthday pot-luck” I gladly volunteered to add my award-winning chili to the menu. I had planned to document the process, with pics and instructions, but as I got going, I couldn’t manage the logistics (there’s irony there, considering my job-title).

The recipe won me a first-place plaque in a chili cook-off years ago. It’s changed over the years, and is still changing – so it’s open for interpretation and improvisation¹. For instance – the birthday potluck recipe included a couple of roasted chilies my boss bought from a road-side vendor on a trip back from Dallas. I added a poblano and a bell pepper as well. The beef was chuck roast instead of venison or sirloin… So have fun with it and enjoy!

Madre del Bambi Chili

1 lb Italian Sausage
1 lb Regular Sausage (mild or hot – whatever is your taste)
1 lb Venison or Sirloin – cut in small cubes (salt and pat dry before cooking)

3 16 oz cans tomatoes
2 red onions – chopped
4 – 6 bell peppers (or mix your peppers – poblano, etc.) – seeded and chopped
1 – 2 heads of garlic, minced

3 oz cumin
2 oz. chili powder

Improvised – start in small amounts:
Oregano (if fresh, chop a tablespoon first)
Basil (same as above)
Marjoram
Crushed red pepper

Teeny-Tiny – 1/8th to 1/4 tsp. each:
Cinnamon
Nutmeg (fresh grated is best)
Ground Clove

1/2 bottle Worcester Sauce
1 sm. jar Taco Sauce
1 jigger of whiskey (Wellers or Jack Daniels)
Tobasco – to taste (optional if you want to back off the heat)

Pre-heat oven to 350 degrees.

Brown the sausages and drain on paper towels. If needed, add a little oil (veg. or grapeseed) to the pan, brown the venison/beef. Remove the meat and put into a big stew-pot along with the drained sausage. Add a little more oil to saute pan if needed and saute the onion and peppers until soft, add the garlic, cook til garlic is fragrant. Scrape up the sucs (browned bits of cooked meat). Add the veggies to the stew pot.

Add the seasonings, tomatoes, taco sauce, Worcester, Tabasco & whiskey (in short: everything else). Bring the pot to a simmer. Taste frequently and adjust seasonings – salt & pepper, etc. Add liquid if you feel you need it.

Cover and put in the oven for 2 to 4 hours. You’ll know it’s done when you can easily fork shred a piece of the venison/beef.

Cool down the pot quickly in an ice bath (I do this in the sink with ice and water) then refrigerate over night. This is a critical step – the cold bonds the flavor and seasonings.

Reheat in a crock-pot or over the stove. Serve with some luscious corn bread and a hearty beer and your done!