If you don’t like the thought of a dish with wild game, don’t even want to see it, or have aversions to eating deer, please skip this post. I’ll totally understand. However, if you don’t mind any of the above, please read on.
This is hands down one of the best bowls of chili I’ve ever eaten in my life. And I’ve eaten it often. First, as a kid in my parent’s home, and now, as an adult in my own home. There is absolutely nothing special about the seasonings. Just two packs of chili seasoning you buy at the grocery store, some diced onion, couple of cloves of minced garlic, and a bit of diced bell pepper if you are so inclined.
What makes this chili so spectacular, at least to my frame of mind, is the meat used. It is deer meat. My father enjoys to hunt and fish, something quite common in my area of the country. They don’t call Louisiana Sportsman’s Paradise for nothing. I can remember my father hunting for deer as a child and using that meat to help feed his family. It is considered a special item to have, like really great, fresh 20/25 shrimp. And it makes a better chili than anything else.
So, when my parents offered me a 2, 2-lb packages of unseasoned deer meat, I thanked them profusely, brought it home carefully, and reverently placed them in my freezer. The first pack was taken out that weekend, made into chili and consumed the following week in culinary bliss.
The second pack I saved for a few weeks, thinking I’d use it only when just the right occassion hit. And it hit this week. Cooler temperatures and chilly weather returned to Louisiana meaning a need for chili!
Two pounds of any type of meat (or beans if you are so inclined) makes alot of chili. I have two small containers of chili for lunch today and tomorrow along with 3 larger containers sitting in my freezer, ready to come out at a moment’s notice…ready to defrost…ready to make a spectacular bento.
Today’s chili is topped with shredded cheddar cheese. When it is reheated in the microwave…whoa momma. (Or maybe I should say thank you mom….and dad!)
When I’m not enjoying chili ontop of a bed of corn chips, I like it straight like this, as though it is a really hearty, thick soup. Topped with cheese, and eaten with oyster crackers…that’s my other favorite way to eat chili. I also have some nice and healthy veggies to go along with today’s bento: roasted broccoli and steamed carrots.
Be the bento everyone! I hope you enjoy your bento as much as I am going to enjoy mine today.