Rich in golden deer on the golden ground, abundant vegetables and a homemade salty seasoning, this deer pepper on the ground with a little is ready in an hour!
Kilos of deer with a little
This deer pepper on the ground is all that you love classic chili pepper, with a rich and salty touch. Made in a single pot, it is full of deer deer on the golden ground, abundant vegetables, tender beans and a mixture of bold seasoning at home. It is smoked, spicy, fleshy and that warms the soul, all the things that a good chilli pepper should be.
If you have a deer full freezer, this is the perfect way to use it. The deer on the ground cooks quickly, so this chili pepper meets quickly (ready in about an hour!), But it has a flavor as if it had simmer all day. Whether you are feeding on a crowd on the game day, I’m warming you after a long hunt or that you just need a solid dinner of the week, this chili pepper adapts to the account. It is a deer variation of my classic ground beef pepper and if you are looking for something more streamlined, take a look also at the version of the turkey on the ground.
Does the chilli pepper have beans?
If you want the short answer: sometimes.
Purists kilos, especially in Texas, will tell you that the real chili pepper never includes beans. If this is your style, take a look at my kilos with Texas -style meat (with Nary a bean in sight). But if you like your dense pepper, abundant and full of consistency, beans are an absolute must. I say go with what has you best. This recipe uses beans, but you can exchange them with a different bean or leave them completely out.
Ingredients for this recipe
This chili pepper uses simple and daily ingredients that come together for a great flavor. Here’s what you want at hand when you are ready to do it:
- 2 pounds Earth deer meat
- 1 tablespoon butter
- 1 yellow onion (diced)
- 1 red pepper (sown and diced)
- 4 cloves garlic (chopped)
- 2 cups beef broth
- 2 cans of 15.5 ounces beans (drained and rinsed)
- 1 6 ounce can Tomato paste
- 1 15 ounces can tomato sauce
- 1 15 ounces can diced tomatoes
- 1 teaspoon Worcestershire sauce
- ¼ cup Homemade pepper space
- 2 tablespoons brown sugar
Homemade pepper space
This mixture adds that flavor of deep chili pepper with a nice calcium, then mix a lot to keep at hand!
- 1 tablespoon chilli powder
- 2 teaspoons Smoked paprika
- 2 teaspoons Kosher salt
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon Mexican Oregano
- 1 teaspoon garlic
- 1 teaspoon onion powder
- ½ teaspoon Cayenne pepper
- ½ teaspoon pepper bows
My rubbing of Fiesta also works incredibly well for the chili pepper, if you don’t feel ready to make your seasoning.
How to prepare deer chilli pepper
Now that you know what’s inside, it’s time to create your deer pepper. I did not do this on my smoker, but these indications also work on your hob.
- Brunio the deer of earth. First of all, you want to preheat your butter in a cast iron pan or large -bottomed large pot over medium heat on yours favorite smoker or hob. He throws the deer of the earth, then cook for a few minutes, mixing to make sure that everything becomes a good golden.
- Add the aromatic. It is here that it starts to build layers of flavor while filling the courtyard or cuisine of sweet and savory aromas. First, give the onions and pepper 4-5 minutes, then add the chopped garlic. From 1-2 minutes or until the mouth starts to water from the perfume.
- Add the wet ingredients. Pour the beef broth into the pan, then use the flat edge of the wooden spatula to scrape and lift the golden pieces from the bottom of the pan into the broth. After that, mix the beans, the tomato paste, the tomato sauce and diced tomatoes. You want to wait to add them until it scrapes the pot so as not to act too much beans.
- Add the dry ingredients and cook over low heat. Add the brown sugar and your homemade chilli dressing. Give a last one, good compound, then cover with the lid and simmer for 30-45 minutes. Mix every now and then to avoid burning, but let it simmer as much as possible.
- Serve. Remove the chili pepper from the fire and serve in bowls with your favorite condiments and some homemade corn bread muffins or favorite sides.
Tips to prepare the chilli at home
This recipe is already almost perfect, but here are some professional advice to help you bring your chilli game to the next level:
- First brown the meat. Do not jump this step, because Brunoenison adds flavor and gives the chili pepper a thicker and stronger consistency. Salvalo for when you want a thin and hot dog style.
- Customize the heat. This recipe has a mild to medium -sized kick, but it is possible to compose the jalapeño or using more bows of cayenna and chilli pepper.
- Your do it. Exchange the beans for black beans or Pinto beans. Add corn or mix some chipotle peppers. This recipe is perfect for when you want to add your lap.
What to serve with chilli pepper
The chilli is a whole meal in a bowl, but we are honest, half of the fun is to load it with condiments and serve it together with something more. Whether you are hosting a crowd or simply feeding the family, sides and condiments transform ordinary chilli into a comfort classic.
Serve with a warm slice of corn bread or a large ball of Mac and smoked cheese for the food combo for maximum comfort. If you feel bold, try to exchange this chilli pepper on an oven potato or use it to overcome a pile of crunchy chips. It is quite abundant alone, but the possibilities are infinite when it comes to mixing and combining sides.
Our favorite condiments include:
And if you have leftovers, this chili pepper is incredible on the kilos dogs, in tacos that walk or filled in a burrito. I advise you to make a big lot in order to have it for topping and condiments for the whole week.
How to keep the remaining chilli
This chilli pepper has an even better flavor the next day, therefore prepared for the leftovers of a lifetime. Leave the extra chilli chilli completely cool, then keep it in an airtight container in the refrigerator for a maximum of 4 days. For a longer memorization, transfer it to freezer bags with zip and freeze for a maximum of 3 months.
To heat, defrost if frozen, then heat it gently on the medium-low heat stove, stirring occasionally until he warmed up. Add your seasonings and, just like that, you have a fresh chilli to have fun again.
Easier pepper recipes
Once you see how easy and tasty this deer chilli pepper is, you will try to make all types of chillies. Fortunately for you, I have an entire range of recipes for any type of meat and mood. From smoky and spicy dense and abundant, I have a recipe to try in the HEY GRILL Hey app. For now, here are some favorite fans to start:
Cervo chilli pepper recipe
This is deer pepper on the ground is so comforting that you would like it to be the deer season all year round. After trying this easy recipe, I want to hear everything! Take a photo and tag mine Instagram OR Facebook page. Of course, you can always leave a comment below together with a 5 -star evaluation. (If you feel the impulse, no pressure.)
When you are ready to bring your barbecue game to the next level, watch my video tutorials on mine YouTube channelor join The grid team For in -depth courses and subsequent level suggestions. Now go to do this chili pepper and become the hero of the barbecue in the courtyard you were born.
Brown the deer. Preheat the butter in a large pan with a heavy bottom over medium heat on your smoker or on the hob. Add the land deer and cook, breaking in smaller pieces. Cook 4-5 minutes until all deer is golden.
2 deer pounds on the ground, 1 tablespoon of butter
Add the aromatic. Mix the onion and diced cooking pepper. Cook, stirring often, for 4-5 minutes until softened and fragrant. Add the chopped garlic and cook for another 1-2 minutes.
1 yellow onion, 1 red pepper, 4 cloves garlic
Add the wet ingredients. Pour the beef broth into the pan. Make sure to scrape the bottom of the pan with the flat edge of the wooden spatula to capture any deer that could be blocked. Mix the beans, tomato paste, tomato sauce, cubic tomatoes. and Worcestershire sauce.
4 cups of beef broth, 2 from 15.5 ounce the cans of beans, 1 6 Once tomato can, 1 15 Once tomato sauce can, 1 15 Once diced diced can, 1 teaspoon of Worcestershire sauce
Add the dry ingredients. Add the homemade chilli dressing and brown sugar. Make a good agitation, then cover with the lid.
1/4 cup of homemade chilli condimento, 2 tablespoons of brown sugar
Let it simmer. Reduce the low heat, then cook over low heat for 30-45 minutes, stirring every 4-5 minutes to avoid combustion.
Serve and have fun. At the top of the chilli pepper with your favorite mixes, serve and have fun.
sour cream, medium keddar cheese, green onions
Hey Grill Hey Fiesta Rub
Calories: 239Kcal | Carbohydrates: 9G | Protein: 28G | Fat: 10G | Saturated fat: 5G | Polynsaturo fat: 1G | Monolysatuine fat: 2G | Trans fat: 0.1G | Cholesterol: 94mg | Sodium: 340mg | Potassium: 738mg | Fiber: 2G | Sugar: 5G | Vitamin A: 2175Iu | Vitamin C: 21mg | Soccer: 40mg | Iron: 5mg
Nutritional information is calculated automatically, so they should be used only as approximation.
