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Welcome to CookIN' Gone Wild. Today we'll be cooking a venison pumpkin chili. The first
step to our venison pumpking chili is the venison. I've already browned it on the stove.
I just added a few spices, a little bit of season salt, garlic and some crushed red pepper
if you like a little spice. Here it is and I'm just going to put everything in the crock
pot and that makes everything really easy. That was a pound of ground venison. And we're
just going to add in all of the ingredients, stir, and let it cook. the first thing we
have is vegetable juice, and this is a cup and a quarter. Next we're going to add some
chili tomatoes and these are already chili seasoned. That was two full cans. Now i'm
going to add in some chopped onion, this is almost a full large-sized onion, just a little
less. Here we have one orange pepper and one yellow pepper. I'm going to stir this around
before I keep adding. As you can see, it's really thick right now so we are going to
add in some water here - after we get everything else in. Here's one can of black beans. One
can of hot chili beans. If you don't like hot, just go ahead and use the mild, I like
everything a little spicy. And before we add in the spices, I'm going to add in a little
bit of water. Add in about two cups. Stir that around. Now here is our secret ingredient.
It is pumpkin. When you go to buy canned pumpkin, you don't want the pumpkin pie filling, you
just want the regular pumpkin. This is going to make it nice and thick and rich and give
it a little earthy flavor. And that is about a whole small-sized can of pumpkin. And here
we have some pickled jalapenos. You can see they're still in the juice, I'm going to add
in the juice and the jalapenos. This is chili powder, garlic powder, cumin, season salt,
and hot sauce. Perfect. We're going to mix this around. I'm going to add some cilantro
to mine, I think it adds a nice fresh flavor. I just use a clean pair of scissors. It's
the easiest way to do it. Just chop the cilantro in there. I like to add some to the top when
I'm done. In my opinion you can never have enough cilantro. If you don't like it you
can leave it out. And that is it. It's that simple - put all of this in here, put the
lid on, let it cook for a few hours, I'll come and stir it a few times and make sure
the hotness level is where I want it. If you want it a little hotter, you can always add
cayenne or some crushed red pepper. Now, this chili I plan on entering in the DNR chili
cook-off this coming week. So we will see how good my recipe is compared to the others.
We've cooked our venison pumpkin chili and now we're at the DNR chili cook-off. As you
can see we have eight contenders, the venison pumpkin chili being one. So hopefully I'll
win, but you just never know, so you'll just have to see what people say.
>> I can taste the pumpkin. It's very good. Not very spicy, but good flavor.
>> I liked this one better than the other venison down there. This one is just more
full-bodied in flavor. >> It was really good, you can taste the pumpkin.
There was a little bit of a cook, just enough. Good flavor.
>> Make sure to vote for your favorite. Over there just write the number of your favorite
and stick it in. >>14 sixes, 8 fives.
>> Did I just win? >> Yes.
>> Ha ha ha ha! That's good! Yay! So, I think number 8 got second. It was a stiff competition
all of them are really good. It was close. If you take a look in here you can see there's
not much left. Luckily I got myself a bowl before we were done because I'm starving now
- I'm ready to eat some. I can't believe I won, I'm so excited! So, we will see you next
time on CookIN' Gone Wild. If you want the whole recipe for yourself, you can go to our
website!