Tuesday, January 22, 2013

VENISON CHILI


 

A few years ago my Grandpa mailed me this chili recipe from Field and Stream. It looked pretty interesting so I thought I would give it a try. So far I have made it twice and I love the complexity of the flavors. As all good cooks do, I have my own modifications. If you are looking for something new to warm you up this winter try this one out.

 

Ingredients:

2 lbs venison
1/4 lb bacon, diced
2 medium yellow onions, diced
1 medium red onion, diced
2 jalapeno peppers, seeded and diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 green pepper, seeded and diced
2 oz canned chipotle chilies in adobo sauce , seeded and chopped fine
3 cloves garlic, minced
1/4 cup balsamic vinegar
4 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1 tbsp salt
1 tbsp black pepper
1 tbsp cinnamon
1/4 cup honey
1 tbsp molasses
1 pint Guinness or other stout beer
1/2 cup red wine
1 1/2 c whole plum tomatoes , or 1 whole can
1 can crushed tomatoes
2 cans black beans

Recipe Directions for Field and Stream Editor's Venison Chili

  1. In large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
  2. In a large pot with a heavy bottom, saute bacon over medium heat until it's brown and has given up its fat. Remove and set aside.
  3. Saute onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about three minutes. Add venison and bacon. Stir well and cook for one minute.
  4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, adjust heat to low.
  5. Cook at a slow simmer, uncovered, for about an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotle chillies if you want more heat.
  6. Add beans and cook for another hour, continuing to stir. The chili is done when it's thick enough to your liking.
  7. Garnish with chopped cilantro.
Makes 12 servings - and don't forget the cornbread!

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