Secret Recipe Club: A Tribute Post

The online world can be a rollercoaster. There are lots of negative people or people who hide behind their computers bullying other people or just being vicious for the "fun" of it. The blogging community can be competitive and at times, be full of drama, however, one place I have always found to be really peaceful is Secret Recipe Club.

Secret Recipe Club is full of members who are from all different ages, races, and walks of life. It's amazing to be a part of such a diverse group - especially one that is such a positive force. I don't think I've ever seen anyone be catty or rude.

A few weeks ago, we found out that one of the members had passed away. Daniel Saraga of The Herring and the Haggis was always helping anyone with a question (especially when it was a techy question) and so very polite. My thoughts go out to his wife, 2 boys, and little one on the way and all of his family and friends. It's clear that he was very well loved and such a great guy. His wife posted her eulogy on their blog [view it here] and again, he was so very well loved!

April and my fellow group hostesses decided to do a tribute day to honor Daniel and his love of cooking. Today, you can visit many other SRC bloggers and see their The Haggis & The Herring dishes.

I instantly went with Daniel's Deer Beer Pumpkinhead Chili. I've been wanting to make deer chili for the longest time and try pumpkin in a savory dish. This was an unbelievably perfect autumn meal.

Deer Beer Pumpkinhead Chili
(Print)
What you need:

• 3 Tbsp. canola or olive oil [divided]
• 1/2 lb. ground venison - I used a full pound
• 2 onions, finely chopped
• 2 potatoes, peeled and diced
• 8 cloves garlic, minced
• 1 to 2 jalapeno peppers, chopped
• 1 bottle beer - we used Hoegaarden (a wheat beer)
• 1 Tbsp. paprika
• 1 Tbsp. cumin
• 2 tsp. cinnamon
• 1/2 tsp. cayenne
• 1 tsp. sea salt
• 1 1/2 cups pumpkin puree
• 1 (6 oz.) can tomato paste
• 3 cups chicken stock
• 1 (28 oz.) can diced tomatoes
• 1 can romano beans - I used navy beans    

Directions:

1. Use 1 Tbsp of the oil and heat over medium-high in a Dutch oven. Brown venison. Remove from pot and set aside.
2. Add other 2 Tbsp oil to pot and add onion and potato. Cook until onions are soft, about 8 minutes.
3. Add garlic and cook for another minute.
4. Deglaze pot with beer and reduce for 10 minutes.
5. Add jalapeno, paprika, cumin, cinnamon, cayenne, salt, pumpkin puree, and tomato paste. Simmer for a minute.
6. Add venison, chicken stock, and beans. Bring to a boil, then turn down to medium-low and simmer for 1 1/2 hours. Stir every so often! 

Recipe from The Haggis & The Herring

{Click here to see what blog hops I participate in}