We were enjoying sunny days and 40 degree temperatures, but alas, it has cooled down. No reason to complain as my parents in South Dakota are experiencing their 37th (or something close to that….) blizzard of the 2013-2014 winter season! Plus, Jethro doesn’t get coated with mud when everything freezes..
With the cooler temperatures, it was time to break out a new stew recipe. Our freezer was getting full as I spent an afternoon awhile back cooking large batches of dry beans and freezing them in serving-size baggies (Much cheaper than the cans and they taste fresher, too!). So to make some room, I figured we could use some of the chickpeas. And chickpeas instantly reminded me of a Moroccan-inspired stew.
We are in the middle of hunting season here in Montana, and our freezer has been filled with a deer, antelope, and elk!
One thing I love about fall and winter is that it also equals hearty stew season! (At least here in Montana where we have cool and even frigid seasons!) The daylight hours are more precious and temperatures are below freezing, making it a perfect time to hunker down in the evenings, have a glass of wine, and make and enjoy some chili.
When I first told Roy that I was going to make us a sweet potato chili with some ground deer meat, I got the crinkled nose look from him. He was skeptical.