This chili will warm you up in more ways than one. This is for those that like just a little heat in theirs.
This week, the Sunday Supper team has girded their loins, pulled themselves up by their bootstraps, and rolled up their sleeves… we are taking on new ingredients, new dishes or new cooking techniques we have always wanted to try – or dare to attempt!
Now at first glance, you would probably think that when it comes to my Caribou Andouille Chili – the adventure for me would be the wild caribou meat. But believe it or not, you would be mistaken!
With this chili, the Andouille sausage and chipotle peppers were the challenge for me! This was the first time I had ever used both of these seemingly commonplace ingredients.
I know not everyone has access to caribou meat, and before moving to Alaska, neither did we. Since coming to Alaska, there have been many things that we have adventurously tried for the first time. Dall sheep, caribou, moose (which became our “beef”), jelly made fireweed flowers, wild caught-ourselves halibut and salmon…yes many new things. But I must say that there is one thing that really, really stands out as a uniquely Alaskan food adventure. We went to a potluck picnic, and someone brought THIS…
Now, I’m not going to tell you what this one was quite yet. I’d love for you to take a guess!!
On to my dish! Those of you that aren’t quite brave enough to try this with caribou (wild reindeer) – or more likely don’t have access to it – You can make this with venison or beef instead.
In a bowl, combine a quarter cup of Chili Powder and a tablespoon each of Oregano and Cumin. Set it aside.
Dice up a Red Bell Pepper, an Orange Bell Pepper, a large red Onion, and mince 5 cloves of Garlic.
In a skillet, heat 2 tablespoons of oil over medium heat. Sauté the peppers, onion and garlic until tender, and just beginning to get a little color.
Stir in your spices.
Next, mince up 3 Chipotle Peppers in adobo sauce.
Then split & slice 12 ounces of Andouille Sausage.
In your slow-cooker, start with a quart of Chicken Broth, and 2 1/2 cups of water. Add in 2 1/2 cup of dry navy beans that have been sorted and rinsed.
Add in your sausage, chipotle peppers and a pound of stew meat…whether that is caribou, venison, moose or beef. The stew meat should be cut into about 1 1/2 inch pieces.
To this, stir in a tablespoon of Brown Sugar, two tablespoons Soy sauce, and a teaspoon of Liquid Smoke.
Add in two bay leaves. My bay leaves come from the land of giants, so I only added one.
Finally, here comes those sautéed goodies.
Stir this all together with some salt & pepper.
Cook this in your crockpot for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender. Serve it with some cooked rice. Enjoy!
- 1 lb Stew Meat (Caribou, Moose, Venison or Beef), cut into 1½ inch pieces
- 12 ounces Andouille Sausage, split and sliced into ½ inch pieces
- ¼ cup Chili Powder
- 1 Tb Cumin
- 1 Tb Oregano
- 1 red Bell Pepper, diced
- 1 orange Bell Pepper, diced
- 1 large Red Onion, diced
- 5 cloves Garlic, minced
- 2 Tb oil
- 1-3 Chipotle Peppers in Adobo Sauce, minced (according to taste)
- 1 quart Chicken Broth
- 2½ cups water
- 2½ cups dry Navy Beans, sorted & rinsed
- 1 Tb Brown Sugar
- 2 Tb Soy Sauce
- 1 tsp Liquid Smoke
- 2 bay leaves
- 1 tsp Salt
- 1 tsp Black Pepper
- Cooked Rice
- In a bowl, combine the chili powder, oregano and cumin. Set that aside for now.
- In a skillet, heat your oil over medium heat. Sauté the bell peppers, onion and garlic until tender, with just a little bit of golden edges. Stir in the spices.
- In your slow-cooker, combine all of the ingredients except the rice. Stir it all together.
- Cook this in your for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender.
- Serve it with the cooked rice.
Now I’m not the only adventurous person out there, our Sunday Supper team is braving the elements, facing their fears, and running the gauntlet for you this week! Check out all of these goodies that were personal challenges for our team members!
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grilled Asian Snap Peas and Peppers from Neighborfood
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference
Because someone actually correctly guessed, here is the answer to the mystery food…
And no, I didn’t try it. When I went back up to get a piece, it was already gone! It was the first dish to vanish from the picnic.