Sweet and Spicy Venison Chili {and more Gretna Fest 2013}

Halloween is about the Three Cs.
Candy (You saw that coming).
Costumes (That one too).
And Chili.

 

I'm not sure why I associate chili with Halloween since we don't eat chili on Halloween.  I didn't grow up eating chili on Halloween either.

That's just the kinda gal I am.
And that would be one who makes no sense at all.

When I make chili, there are a few recipes I rotate.  He-Man Chili (another Halloween post, coincidentally) is The Husband's favorite.  But I think I like this Sweet & Spicy Chili more.


Now about those costumes...and making no sense...
These aren't Halloween costumes.

These are Mardi Gras Indians.

I came across the Creole Wild West Mardi Gras Indians at Gretna Fest a few weeks ago.  In all the years I lived in New Orleans, I never once saw Mardi Gras Indians.

There are Uptown tribes and Downtown tribes that parade through the back streets of New Orleans on Mardi Gras day, with seemingly no set route.  They are elusive.
Like Sasquatch.
Only prettier.

Their costumes are elaborate--meticulously planned, created, and hand sewn by the Indians.  These costumes are so ornately crafted they typically take an entire year to create.  Starting right after Mardi Gras and working right up to the next.

The headdresses are huge and I imagine very heavy.  I thought it was tough running around in my Cajun style costume, capuchon, and mask all day chasing chickens.

Can't imagine walking the streets trying to hold these up all day.

Chief Monk Boudreaux and the Wild Magnolias Gretna Fest 2013



More Chief Monk Boudreaux and the Wild Magnolias
More Gretna Fest

Print It!

Sweet & Spicy Venison Chili

Olive oil
2 ½ c chopped onion
2 ribs celery, chopped
1 green bell pepper, chopped
2 lbs ground venison (or beef)
5 cloves garlic
2 chipotle peppers in adobo, minced (or to taste)
2 tsp adobo sauce from chipotles
1 (8 oz) can tomato paste
2 T chili powder (or to taste)
3 tsp ground cumin
1 tsp oregano
1-2 heaping Tbsp brown sugar
1 bay leaf
1 tsp Cajun seasoning
Salt and black pepper to taste
1 (28 oz) can diced tomatoes, do not drain
Water
Parsley, green onion, chopped red onion, and/or cheese for top

Pour olive oil in large pot to cover the bottom.  Heat oil.  Sauté onion, celery, and bell pepper until soft.  Add ground venison (or beef), garlic, and chipotle peppers and brown.  Drain excess grease if needed.  Add adobo sauce, tomato paste, and seasonings.  Sauté until fragrant (a few minutes), stirring.  Add diced tomatoes (undrained) and enough water to cover the meat mixture.  Simmer about 2 hours, adding water if needed.  Skim grease from pot.  Serve, adding desired toppings to individual bowls.

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