Archive for December 2014

Texas Snakebite Chili


2 pounds ground venison
1 – 14½ oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 -15 oz can Tomato Sauce (thick and zesty kind the best)
½ cup chili pepper
½ Tbsp. Paprika
½ Tbsp. comino (cumin)
½ Tbsp. oregano – ground finely
½ Tbsp. salt
½ Tbsp. dried onion flakes or ¼ cup finely chopped fresh onion
½ Tbsp. garlic powder
2 tsp. of red pepper (½ Tbsp. if you want to fire it up!)
2 tbsp. of masa flour
¼ cup warm water
1 – 15 oz can of pinto beans (if desired)


Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flow-able mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired. Serve with a sprinkle of Monterey jack cheese.

One Pan Meatballs

1 pound lean ground beef (or turkey)
1 egg, slightly beaten
1/4 cup panko breadcrumbs
1 T. worcestershire
1 clove garlic, minced
1 t. dried basil
3/4 t. dried oregano
1/2 t. kosher salt
1/4 t. black pepper
4 ounces mozzarella cheese, cut into 1/2 inch cubes
1/2 cup mozzarella cheese, shredded
3 cups marinara sauce



In a large bowl combine the ground turkey, egg, panko, Worcestershire, garlic, basil, oregano, salt and pepper with your hands.

Using a small ice cream scoop, scoop the meatball mixture.

Take one of the pieces of cubed mozzarella and stuff it into the center of the meatball, making sure to cover the cheese completely with meat.

Repeat the process until all of the meat mixture is gone.

Heat a large skillet over medium high heat and spray it generously with cooking spray.

Place the meatballs in the skillet and brown them for 2 minutes on each side.

Pour the marinara sauce evenly into the skillet and turn the heat down to medium low.

Cover the skillet with a lid and simmer the meatballs for 10 minutes.

Top the meatballs with the shredded mozzarella and serve

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