When I was a wee one, our big holiday celebration took place on Christmas Eve. Friends and family came over, we exchanged gifts, and generally just hung out and had a good time. When I was old enough (8? 9?) I took over present wrapping, and would spend all day holed up in my dad’s study, wrapping presents for all guests who weren’t me and listening to the local radio station’s holiday musical selections. I didn’t discover until I was an adult that most people do gifting on Christmas Day rather than Christmas Eve, and it still feels weird to me. (For those wondering about Santa, yes, Santa came to my house and there were gifts by the fireplace Christmas morning. He left unwrapped presents, usually gifts that were large or oddly shaped and would have been difficult for my parents to wrap.)
While I was matching up ribbons and paper, my dad was downstairs making his annual venison chili. He wasn’t a hunter, really, but he did go on a deer hunting trip every year with a few friends, and usually one or the other of them would take a deer, and they would share the meat out amongst the group. So most years, there was venison in the chili, which gives it a slightly different flavor profile from just beef and pork.
I loved the chili, and I loved that my dad was so protective of it. It was served with flour tortillas on the side (to cut the heat), and add-ons like cheese and sour cream were strongly discouraged, but might be grudgingly provided to a particularly insistent guest (usually, this would be a +1 – the regulars knew better). Someone asked for ketchup once. No one ever asked for ketchup again, and the incident was spoken of in hushed tones at subsequent Christmas Eve gatherings.
The chili was served in disposable paper bowls, until the year my uncle stumbled on his way to the table, sending his bowl of chili flying onto the dining room’s off-white carpet, installed a mere 6 months earlier. Then we got some nice crockery with handles, and my uncle was served at the table in future years.
I miss my dad a lot, and every time I make any variation of this chili, I am flooded with warm, happy memories. And also delicious chili.
Dad’s Christmas Eve Special Venison Chili
Print Recipe
If you can't find venison (or don't want to eat Bambi), use 1.5lb each of beef and pork. This chili recipe calls for chunked meat, but makes a great base for ground meat as well, if that's your preference. I do recommend using both pork and beef if you do ground, as the pork gives it a little more depth of flavor.
If you can't find venison (or don't want to eat Bambi), use 1.5lb each of beef and pork. This chili recipe calls for chunked meat, but makes a great base for ground meat as well, if that's your preference. I do recommend using both pork and beef if you do ground, as the pork gives it a little more depth of flavor.
In a large pan, brown sirloin tips, then pork, then venison (leave the fat in the pan to use when browning the venison).
When finishing up the venison, toss in the garlic & onion to soften.
Drain meat, if needed.
Puree tomatoes - leave them as chunky as you like.
Transfer meat, garlic, and onions to a large stockpot over medium-high heat.
Add beans.
Sprinkle chili powder & paprika over meat and beans.
Add tomatoes, tomato paste, and broth to the pot.
Toss in herbs.
Bring to a boil, then reduce to a slow simmer.
Simmer gently over low heat, stirring occasionally, for at least 3-4 hours (the longer the better). If you need to run out for a few minutes, just turn off the heat under the pot and then start it up again when you get back.
Add water if necessary. You want a nice, thick consistency somewhere between soup and stew.
Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!
There are many, many variations on meat sauce. This one is mine.
Every year the company I work for does a big potluck Thanksgiving lunch on the Tuesday before Thanksgiving. A couple of years ago, we had an employee who was very strictly vegan, and he was really concerned that there would be nothing for him to eat. I was planning on bringing my (super delish, if I say so myself) cornbread-sausage dressing, but I thought “How hard can it be to throw together a vegan dressing?” I know enough about vegan rules to avoid the trickier things like honey and gelatin, so I started combing Pinterest. I didn’t find a “vegan” recipe that I liked, but I did find a very simple recipe that was super easy to veganize. It was a huge hit, even with the non-veggies in the crowd.
This year, for my derby team’s annual holiday gathering, I decided to use the same recipe to make little appetizer portions by baking the stuffing in muffin cups. Once again, huge hit. My friend Artichoke Hold asked for the recipe, so here it is!
Stuffin' Muffins*
Print Recipe
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Toast cubes on a baking sheet about 10 minutes (you may need to do this in two batches -- they should be in a single layer). Set aside in a large bowl.
Decrease oven temp to 350°.
Heat 2 Tbsp of the olive oil in a skillet over medium heat.
Sauté onions, garlic, and celery until soft and beginning to caramelize.
Add veggies to the bowl of bread cubes.
Add seasoning. If you like more/different herbs than the recipe calls for, use those.
Stir until well mixed.
Add broth one cup at a time, stirring until well mixed. You want the mixture to be clumping together, but not soggy. (For "muffins" make the mixture a bit moister than you might normally -- you really want them to hold together.)
Bake in a greased baking dish for about 25 minutes OR in lined muffin cups for 18-20 minutes.
Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!