Green Tomato Venison Chili

This recipe offers a great way to make use of green tomatoes, as well as a variety of other herbs and vegetables.  The ground venison can be exchanged for beef, bison, moose, or whatever.


5 or 6 medium-large green tomatoes, very finely chopped

butter – enough to get things cooking
1 or 2 red ripe tomato (or 1 1/2 cup tomato paste or sauce – good thing you froze or canned some tomatoes when they were coming like gangbusters!)
1/4 cup paprika
1 or two hot peppers – traditionally chili peppers would be used but I`ve had great results with jalepeno, habenero, hungarian hot wax and others
2 or 3 big onions (chopped)

celery – 4 good sized stocks, chopped

garlic – the more the better
1 lb venison steak (cubed) – optional
1 lb ground venison
if you like beans you can add 1 1/2 cups beans or chickpeas
1/2 oz apple cider vinegar

black pepper to taste – at least a few large pinches, maybe even a few spoonfuls

1 tablespoon fresh parsley


1 Sweat off onions in pot with butter, as they start to turn golden add chopped garlic & celery, keeping a close eye as not to let things stick & burn – slow and low is the key to cooking this recipe!
2 In the meantime, chop up green tomatoes and, if using ripe tomatoes, chop those up also.
3 Add the cubed steak to the pot and sear until it is just pink in the center.
4 Cook ground meat.

5 Add chopped green & red (or yellow or purple or striped…) tomatoes to pot & mix

6 Add the cooked ground venison & any remaining ingredients (hot pepper, black pepper, vinegar)

7. Once the contents are thoroughly hot add the beans (if you want). If they are not canned you should cook them thoroughly first.  Cooking this for a while can really bring out the complex flavours, as well as thicken the chili, if that is what you like.

Serve with fresh parsley garnish on top


Borago officinalis

This week baskets include: Carrots (I know what a suprise, but really, they`re in their prime, so we might as well enjoy them whole-heartedly), golden beets, onions, garlic, shallots, butternut squash, curly parsley, green tomatoes (hence the recipe above), and a choice of either parsnips, leeks or root parsley!

Here is a link to a video of some of the hens here, out and about, prowling for bugs – this was taken before all of the intense rain & snow landed here.  The brave ones are still venturing outside each day, wading in the cold mud and having a time of it – the rest stay cozy in the warm & dry coop.

Chickens on the Prowl

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