Deer Chili | Fit to Eat | MPB

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at Well hello, I’m
Chef Rob Stinson and this is Fit to Eat,
a new series about eating healthy
and living better. Deer hunting is one of
Mississippi’s biggest hobbies and deer meat is
healthy and lean. One three-ounce
serving of deer meat contains only 2.7 grams of
fat and 26 grams of protein. With me today is my
friend Dennis Trochesset and we will be making
his deer chili. Let me tell you,
he is the expert. As always, you
can find all of our recipes with
the nutritional information on
our website:. This one
especially is a little bit out
of my element so I had to call in
reinforcements. That’s me. I think what’s
really cool about this is everybody
I know has got deer meat in their
refrigerator. Somebody
in the family is a hunter or they are
friends of a hunter. Or they get given
it as a gift. Exactly,
like myself. At that point, what
do you do with it? Here is going
to be a great healthy version
of what we can do with it. I want to show
people out there. Take a look at
this incredible tenderloin
of deer. That is a
beautiful piece of lean meat. You were talking
three ounces with the amount of
protein that it has. That’ s a three ounce
portion right there. It has one-third
the saturated fat that beef does. So you are
eating much healthier by
eating venison. Isn’t
that great. We’ve got a lot
of work on this dish because
there are tons of ingredients. Plus we are also
going to show you a heart
healthy version of coleslaw to go
along with this. And then we’re
going to do some seared sweet
potato chips. Sweet
potato chips? Curry-crusted sweet
potato chips. So it should be a
good complement, I hope,
to your chili. Where do
we start? First thing we
want to do is get our skillet
nice and hot because we are
going to try to brown this
deer meat. Remember, it
is very lean, has very little
fat to add to the recipe. So we want to get
as much flavor by searing the outside
of it as we can. Over there,
we have about 24 ounces
of deer meat which was beautiful
tenderloin. We cubed it up and
made sure they were all about the
same size pieces. You want
everything to cook about the
same speed so it has even doneness all
the way throughout. We will just
spread these apart in the pan
so there is a lot of room. It’s beautiful. As you can tell,
venison is a different color. It has a different
texture than beef. It is a lot finer
of a texture. I look at
that rich, kind of ruby
color and gosh it has a great
look already. It is full
of flavor, it really is. It’s funny,
venison is a lot like our other
cultured meats. The flavor
tends to vary depending on
the diet of the venison itself. And this is
good Mississippi grown venison. One of
the things, and we are going
to be talking a lot about that
as we go through these
ingredients, remember your
farmers markets out there where
you can get a great pesticide-
free product. All of this
is homegrown. So support your
local merchant. Eat healthier. It’s a great
win-win. Win-win
all the way. Everybody
benefits from it and its
healthy guys. It’s much
better for you. Myself, I could
stand to lose a good 20 pounds,
and this is a good way for me
to have one of my favorite
comfort foods and do it
the right way, which is healthy
without sacrificing. The other thing
about this is there are so
many ingredients going into this,
nobody out there is going to remember
them all. So remember
our website: All of this will
be online so that you can
take it and walk through this
recipe at home as if you
were the pro. That is
half the fun. Dennis and I
have done dozens of dinner parties
together. Love those
dinner parties. One of the
fun things in cooking
something like this is it’s in
everyone who is from here’s
comfort zone. But most people
would never think to use
it for chili. Not at all, and
that’s a shame. You just don’t. You don’t
see it often. I think this
has some great uniqueness
to it. I know Dennis
is dying to put some coarse pepper
over there. You know I love
my pepper and my seasonings,
and that’s also a great way to
attain a lot of flavor out
of what you’re cooking and
still be healthy is by using
ingenious ways to season it. Most spices are
relatively healthy. They really are. I’ve been
talking about making up your own
seasoning mix and if you go
to the website, you can find a recipe
for that there. But one of the
nice things when you go to
the store, make sure what
you’re buying is a garlic powder,
not a garlic salt. It makes all
the difference in the world. Right now, that meat
is looking wonderful. We are going to
kind of trick everybody today. We’re going to
have everything seared off
in this pan, then add it into the
large stock pot. Just as a
time constraint. That way, they
can see what we’re doing
as we do it, it works out
well. You could do this in
one pot at home. You don’t have
to do the two stages like
we are doing. We thought it would
be a lot more fun for you to
be able to see each one of
these because once the pan is
done and he pops it in there,
everything keeps going into the
same pan to sear it all and
get all of that flavor from that
wonderful deer meat. And the deer
meat is getting pretty close. I have a little bit
of red left to it. Once it is
seared on all of the sides, I
will go ahead and transfer it
to the pot and we will start
on our veggies, our aromatics. That’s really
where we are going to build a
lot of character of the flavor
of the chili. And it’s all
healthy stuff. Speaking
of healthy, chili peppers
are really healthy for you
in many ways. They help
with diabetic neuropathy,
they help with circulation
in your limbs, they’re good
for headaches. If you have
a horrible headache,
grab a jalapeno. Try this
at home. It may light you
up a little bit, but it will
relieve a lot of the tension
in your head. That is a neat
little tidbit. A couple of little
tricks for sure. I want to
flip it. Let’s have a little
fun with this. What,
no flames? We are being
careful, here. Let’s go ahead and
move on with that. Going to turn
that pan on and move
it over. We’ve got a nice
coating here. Still had a
little oil in the pan we don’t
have to add any more,
which is good. Keeps it nice
and healthy. Diced
yellow onions. That’s
about two cups. A lot of the
flavor will come from these
yellow onions. So we had a
pound and a half of the
deer meat, about two cups
of onion and we are going to add
to that another cup of garlic. And remember,
all of these aromatics at
different levels of flavor and
intensity all through
your sauce. Just a
hair more. And realize
in this entire recipe, there’s only
two ounces of oil. That is a
decrease in fat. And we are using
olive oil which is the best
to cook with, the healthiest
for you. So remember,
that is a big focus in this
dish is that we are using
leaner meats, less fat and
all healthy, homegrown
products. That way you can
have the comfort foods that you
love guilt free. We’re going to
see how well Dennis can
flip a skillet. I talked about
it while we’re on the show–
he’s a pro. I wouldn’t
go that far. I can’t get him. A little bit
of mileage. And look at
the colors. They are
starting to build
themselves. And you know
what is nice when you smell these
aromatics cooking? The reason why
they call them aromatics is
that wonderful smell and that
savory aroma that fills
the room. Isn’t that
incredible? Oh man, I’m
getting excited just thinking
about it! Let’s go ahead
and throw a little bit of our
spice in there. A little of
our seasoning? A little
bit of what? Looks like a
little coriander? A little
coriander. Coriander is
basically the seed of the
cilantro plant. If you get them
whole and you toast them
yourself in a skillet at home,
put them in a coffee grinder
like Rob did, I’m sure, and
toss them in, it’s an
incredible balance
of flavor. And I love
cilantro. Myself included. And it’s part
of the Tex-Mex. Anyone who’s
ever made their own chili mix
from scratch knows coriander
and cumin. I like to
rehydrate chili peppers
which we already rehydrated some
of your chili peppers
over there. I see them
over there. It’s a good
way to build the flavor without
building the fat. That’s what we are
trying to achieve. That’s what it
is all about. Talk to me about
these smoked chili peppers. I have some
smoked anchoes in there, I have
some poblanoes, waheeloes,
and pasilloes. These you can
find in any normal
supermarket around
your house. Just find the
dried peppers and look
for them. They are all
different levels of intensity and
flavor and heat. I tried to find
the ones that were more
neutral or more palatable so you
don’t have too spicy of
the chili. I tell you what,
he’s going over a lot of
details. Don’t forget
our website: That’s where you will
find this recipe. And in the
recipe online, I believe it has
serrano peppers and jalapeno
peppers. We have some of
those chopped up over there. Just happened to,
imagine that. And look at the
color that is going into
this dish. Whenever you
think about healthy food, the more
color, the better. There is
no doubt. I really believe
that people feel if they have
suffered in trying to
eat healthy, and they don’t
have something that looks good,
they are not getting what they
really want. And this dish,
let me tell you, you could take
this dish and let it simmer
and cook for 2 to 3 hours and
it only gets better
with time. That beef is basically
done right now. These veggies
will go into it. It’s going to be
done in no time at all to
where you could actually eat it
in a 25 to 30 minute time
frame or take your time
and cook it, let it simmer
while you’ve got guests over at
your house and you got a
great product no matter when you take
it off the heat. Think about it
this way, too, if you have a busy
day at work ahead of you, you can start up
by browning your meat and then
adding all the ingredients at
the same time on top of your
slow cooker, come home, your house
will smell great. You will have
chili waiting for you and everything
will be done. I was never that
fond of deer meat until I tried
your chili. This is
incredible. You have to
build the flavors from
the ground up. You start
with great, local,
wild- farmed. Let’s go ahead
and throw that in the pot
and will start adding a little
bit more of this on the side. That sounds
like a plan. Since we have
all of these flavors built up
and caramelized the bottom
of the pan, I’m going to put
it back on the heat and you
can hand be that beef stock and we will
deglaze the pan. You got it. Deglazing is
just a fancy term for getting
the flavor off the bottom. That’s all
it takes. We are going to
throw a little crushed red
pepper so you’ve got a lot of
spice in there. It is slowly
getting done. Do you know
where the word chili
comes from? You know
everyone hears chili this,
chili that. It started back
in the Columbian expedition in
the 1890’s and it began as a
block, a brick. The trail hands
would take it out and it
started with dried chili
peppers and dried suet, which
was dried beef. They hammered
it into a brick. That way when
they were out on the range and
they’re moving cattle, they
take the brick and stick it in
a pot of water and let it boil. Like a
almost. It was a
preservative. It was a way
to preserve the flavor and
the meat. Then after about
three hours of boiling, you would
have a pot of chili. That’s
incredible. Really crazy. Lyndon B. Johnson is
one of the first gentlemen who
was responsible for making
it famous. He had a heart condition
a while back. I think he was
serving on the Senate
committee. His wife and the
doctor prompted him to stop
using the suet, which was the
dried beef. So he preferred
using venison and then he
added our next ingredient which
is the tomatoes and onions
which added an incredible flavor
difference. Go ahead and
pop those in. Beautiful
tomatoes. Marvelous
colors. Now we have a little
bit of paste. I will give you a
spoon and let you. Would you like
to put that in the stock here? Yes, let’s
do that. There we go. We will
mix that in. I added a little
of clove in there. I snuck that in while
you weren’t watching. I saw it was
in your recipe. That’s
all right. The smell is
wonderful. Isn’t that
incredible? It just kind of
dawned on me. Look at that. This will make a
wonderful paste right here. Look at
that color. It is starting
to turn that rich ruby red. We are going to
have a little bit more fun and
add into this the pinto beans. One of my
favorite things in the world to
eat are beans. They are so
healthy for you. Protein, complex
carbohydrates, they are full
of soluble fiber and non-soluble
fibers. And that helps reduce
LDL cholesterol, that’s the bad
cholesterol. So those pinto beans
are fantastic. All beans
are fantastic, but these pintos
are extremely good and
delicious for you. I tell you what,
that is a beautiful variety
of food that has gone
into there. Beautiful, lean
deer meet that is from
Mississippi. Every other
ingredient, you can
easily get. All of this stuff is
readily available. And I really do
like to go to the farmers
markets where you can get them
preservative free, pesticide free. It’s a
better product. It’s less
expensive. And you are
supporting your local
economy, guys. They’ve got them all
over the state, now. You just got to do
a little research. Go online,
check it out, find out where
they are and then go support
them because they need
your support. You’ll be
amazed at the difference
between the flavor of
your fresh farm raised
vegetables, seasonings,
spices compared to the ones
you’ll find that your local
supermarket. What do you
have over there? We are going to
have a little fun. Now it is my turn
to throw one in. Work on it! I like it! This is a great
recipe and it is a beautiful, healthy
version of coleslaw. Get out. Absolutely. Traditionally,
coleslaws are made with
mayonnaise, sour cream,
lemon juice and this
and that. We all know
that mayonnaise, even though it
is one of my personal
favorites, isn’t necessarily
good for you. So we are trying to be
a little healthier. We are going to get
you away from that. When I show you
what’s in this, you will think
I’m kidding you. But it is so
delicious, I think
you’ll enjoy it. We have shredded
red cabbage and we will start
off with the red cabbage and throw
it in the bowl. Nice color. Isn’t
that great? That’s one of the
things about coleslaw. You want to
have a variety. Green cabbage. Not only does
it have a color difference, but
it is a texture difference also when
it is prepared. Absolutely. And don’t
forget, we are throwing
a lot of ingredients
at you. Go to our
website: And you can get
these great recipes. Now, beautiful
crisp fresh shredded
carrots. Another
different color, flavor and
texture. Got those at the
farmers market and that’s
why they are so beautiful
and fresh. We are going to
take a pinch– this looks
like sugar. This is actually
sucralose. It is a sugar
substitute and we’re going to put a
little pinch, not much. And I’ll tell you why
we don’t need much. Because coleslaw
always has a sweetness,
right? Right, it has. This won’t need
much because we are going to use a
fat-free Greek yogurt. It has a hint
of sweetness, and it is a
little thicker. So that’s how
you substitute the mayonnaise
and sour cream is the
Greek yogurt. Right here is
horseradish. Good creamed fresh
natural horseradish. You see that
brown color. We are going to
start tossing this altogether. Sounds like that
is going to have some flavor. Healthy
with flavor? It’s so good
and now, look. We are not
talking about much
yogurt at all. Just enough to
give a little creamy nature
to that dish. We are going to stir
it up a little bit. How are you
coming with that chili
over there? Looking great. Remember guys,
the longer it sits, the
better it gets. The flavors
start to slowly marry together. I have a slow
simmer going on. But the nice
part is I still see each
individual color and texture
inside the chili to where
we are not sacrificing. I’m getting such
a great aroma. I love that. Look at that. Great way to
have a comfort food classic
without the guilt. I tell you what. Look at this. That is
some coleslaw. I will have
to try that. Coleslaw is
like the chili. It gets better
over time. So the longer
this sits and it blends in that
yogurt with the cabbage, it will
actually take that cabbage and
soften it a little bit. But you really
need to mix it well and that’s
what we are doing right now. This is one
of my absolute favorite
versions of something that
I love that I really didn’t
eat when I started to
eat healthy. You know what
else is nice with this chili? If you omit the
beans and you make it a
chili con carne, which is
chili with beef, or chili
with venison, you can take
it the next day when it is
left over. You can put it
on an omelet. You can take and
make homemade tamales and put
it in a tamale. My wife’s
favorite: a chili cheese
omelet. Oh my goodness,
that is heaven! I brought
a treat. Knowing you are
making a healthy version and I’ve got
this sitting in front. We are going to
bring it over so we can get
into it. That doesn’t look
too healthy, but. That is fat-free
shredded cheese. We’ve got fat-free
sour cream and fresh chopped
green onion. So you don’t
have to sacrifice. I’m going
to tell you, when you see
your chili going in the bowl, you
are going to say wow, that looks
exactly the same as someone who’s
eating a product that’s got a
lot of fat. But it is
guilt free. Totally
guilt free. Totally healthy. That coleslaw
has great color. Isn’t that
awesome? I can’t wait for
you to try this. Do you know how I
really like coleslaw? On a barbecued pulled
pork sandwich. Oh goodness,
that crunch! I love my
food, folks. That’s the
beautiful thing about being here
in Mississippi. We’ve got a lot
of pig farms. We do actually
use some pork in the recipes in
limited amounts. We’ve got
great egg farms. All the
available deer and
venison here, and then all the
beautiful produce. I brought a
variety of colors just to show
what is in there between
the jalapenos and serano
peppers, tomatoes, green
bell peppers. Look at the variety
of color and flavor. They are all
found in your local
farmers market. Absolutely. And we have
some of the best seafood in the
world on the Mississippi
Gulf Coast. We’ve got one
other trick. I am going to have you
heat up this skillet. I think we have
a nice searing going on here. Let’s pull that
off the heat. Are these the sweet
potato chips you were telling
me about? Yes. I’m excited
to see this. This is a little
bit of a trick. But slide these
over and move some other
product appear for you to see. Are those regular
sweet potatoes? Guess where
the sweet potato capital of
the world is? I don’t know,
but I’m sure you’re going
to tell me. I have a
sneaking suspicion I’ve
got to get that to you
right now. It’s right here
in Mississippi. And everybody
out there knows it is Vardaman,
Mississippi. Sweet potatoes,
it is literally the capital
of the world. It’s beautiful
to use a great local ingredient
like sweet potato. I like to use
them in as many of the recipes
as I can. Really
healthy, too. Everybody is
saying that sweet potatoes really
aren’t that healthy. When you
load them with butter- or sugar,
or marshmallows. All the things
that most people want to
put on them, they are
not healthy. So what we
are going to do today is take
them and crust them with a
little garlic in a little curry
figuring the curry kind of goes well
with your chili. It does. It is a
different spice, but it
blends well. We are going to
sprinkle some fresh
chopped parsley, and then we are
going to sear them. You may think we are
back to the oil and the fats. No. We are going
to use this beautiful nonstick
skillet. We’re going to
take a zero fat spray so we can
brown them and have something
that’s healthy. Did you do
anything to the sweet potato
beforehand? My only trick and
you hear me say. There is
always a trick. You’ve
got to ask. It’s my trocha. As Cheero, the
chef I trained with in Italy,
would say you always have
a trocha. That was his trick
of the trade. The trick on
these is all you do is par boil your
sweet potato. So let’s say
you are having a dinner party and
you want to do this when your
guests are there because they
really need to come right off
the pan hot for them to
enjoy them. Get that par
boiling done ahead of time. How long would
you boil them? Just until the
water steams up? About
seven minutes. Seven to
ten minutes depending on how
high and what a rolling boil and if
it is submerged. And the size
of the potato. So let’s go
ahead and sprinkle a
little bit of this
garlic powder. Remember, garlic
powder has no salt. But garlic salt does,
like you said earlier. Be careful. Read your
labels, folks. Take a good look
at them because there’s a
huge difference. The nutritional
value on them labels is very
educational. Not only does it
tell you what’s in it, but the portion
size you should use. That’s the other
thing we are talking about here
on Fit to Eat is trying to
reduce the size and the portion of the
food that you use. We are going to
turn means, now. We’re going to do the
same on both sides. I bet that is going
to complement well. A savory herb
seasoning on the outside sweet
potato with chili and
the coleslaw? You know I had
to have a little surprise
for you. I like it a lot. I’m actually
getting excited. These are things
you haven’t seen at some of our
dinner parties. And that is
half the fun. And I tell you,
you can go to the website: To get
this recipe, to get the
coleslaw recipe, to get Dennis’
famous deer chili recipe,
all of that is going to be
online for you. So don’t forget. So now we have this
coated nicely. You said a
little bit of this zero
trans fat, zero
calorie spray? Take it away
from the flame. Spray it
over here. It is nice
and hot. Now there is
another trick. Let me see it
for a second. Here you are. Oh, spraying the
sweet potatoes. Another
trocha, folks. It helps
it crisp. If I could see those
tongs, please. Now we’re going
to take them and put them face
down in the pan. Ooh, smell
that curry. It instantly
smells great. Isn’t it
amazing? It is
incredible. When you do this
in your house, if no one is
in your house, you are going
to have the neighbors coming
over and seeing what you’ve got
cooking in the kitchen because this
stuff smells delicious. We are going to
keep a little bit of the parsely
on the side so that we can
garnish those when we
pull them off. But you are going
to be surprised. We are going to
peek at those and see because
it really doesn’t take long
for them to brown. They are
starting. We are going to turn
them about two times. Isn’t that aroma
of the curry. That is so good. And that is
so ingenious. I never would’ve
thought to use curry with the
sweet potato, but I bet it
would blend because you
use coconut milk with the
lots of curry. It’s a
sweet element. I think it is
really good. The people that
are out there who’ve never
tried something like this,
par cooking the sweet potato and
then using it this way, it
looks so pretty. It’s almost like
bread, but healthier. But you are not
eating anywhere near as much of
the potato, too. So don’t forget,
one of the things that we
are going to keep harping on
is portion size. How are we
coming with that chili
over there? The chili is
working hard, it is looking good,
smelling great. We are
getting near, so I’m
getting excited. It’s
pretty close. I think we could
be just about ready to start
in a little bit to plate it up. You have a nice
variety going on. We have
this wonderful venison chili
with all of these wonderful
aromatics. You have the
curry encrusted sweet potatoes
and a coleslaw. For some reason,
it doesn’t sound to me like we
are having a healthy meal,
but the way it has been
prepared, it is healthy all
the way around. I’m going to make this
look really pretty. That’s going to
be one of the fun things
as well. Because it has
great colors so we are going to
take the tongs and put one
portion of the coleslaw right on the
side of the plate. We are kind of cheating
here a little bit. I think honestly
if you are going to eat, you want to
make it look pretty. Let’s put that
right back over. You eat with
your eyes and your nose
first, folks. Right about here is
our portion size. That’s
exactly it. Then we cut the
heat down nice and low since
we are going to just let this
boil for a while. That has an
incredible aroma. You can see it
steaming as we are coming
off right now. Beautiful sweet
potatoes. Whoo hoo! I really like
the idea with the sweet
potatoes. I’m excited
to try this. Look at this:
curry-crusted sweet potatoes. Let’s put a
little dollop of fat-free
sour cream, a little dollop
of shredded cheese and
some green onion. A little parsley
over here. That is a
gametime feast without
the guilt. Honestly, I
would love tasting
Dennis’ chili. Thanks so much
for coming on. Thank you
for having me. It’s a
beautiful thing. I am Chef Rob
Stinson here with Fit to Eat. And remember,
you can get all of our
recipes at:. Chef Rob
Stinson. Thanks for watching
Fit to Eat. We are going
to have a great time
enjoying this. I need a spoon. I’m ready. Looks great. Thanks so much. Thanks for
having me. That would
be great at a dinner party. It looks
great, man. ♪♪ This program was made
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to be good stewards of our land and water resources
ensuring a reliable, affordable source of food
well into the future. The farm families
of Mississippi. Support for Fit To
Eat comes from Mississippi Seafood
Marketing, a division of the Department of
Marine Resources. From our waters
to your table, wild-caught, Gulf-
fresh seafood is fresh, local and healthy. Information

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