Texas Venison Chili

Total : 2hour50min
Active: 45min
Yield: 8 servings

Ingredients:
Chili Puree:
1 8oz jar ancho pepper in adobo with or without roasted tomato
1 4oz can hatch chili peppers with juice
1 1/2 cup chicken stock
3 corn tortillas, quartered

Chili:
6 Tablespoons ghee or lard
2 pounds ground venison
1 large onion, diced
4 cloves garlic, minced
2 Tablespoons ground cumin
1 1/2 cup dark beer (Guinness stout)
4 cups chicken stock
8 sprigs fresh cilantro
1 cinnamon stick
Salt & Pepper

For serving:
Fresh Lime Juice
Tortilla Chips

Directions:
1. For the chili puree, combine the ancho peppers, hatch chilies, corn tortilla and stock into a blender and puree until smooth.
2. In a dutch oven heat the ghee over medium high heat. Add the venison and cook, stirring twice until just brown, about 5-10 minutes.
3. Remove the venison.
3. Cut the onions and cook in the fat until translucent.
4. Add the garlic and cumin and cook for 1 minute, stirring.
6. Add the chili puree. Stir frequently to keep from scorching, about 7 minutes.
7. Add the venison and beer.
5. Add the chicken stock to the chili puree in the blender and blend to get all of it from the sides.
6. Pour into the saute pan, stirring to scrape the bottom.
8. Lower the heat to a simmer, uncovered, about 1 hour, until the chili is thick and reduced by half.
9. Toss the cilantro and cinnamon stick into the middle of the chili, push it into the bottom of the pan and turn off the heat. Let it stand, without stirring for 30 minutes.
10. Remove the cinnamon and cilantro. Let it stand for another 15 minutes without stirring.
11. Add fresh lime juice and season with salt and pepper prior to serving.
12. Enjoy with tortilla chips or use as an enchilada filling.

I did this recipe recently for the Super Bowl and instead of using 2 full pounds of venison I did 1.5 pounds venison and .5 pounds of pork. I forgot how lean venison it, so yes you really need 6 tablespoons of ghee. I made this the night before and after removing the cinnamon and cilantro, I put it right into the fridge and then reheated it the next day. I also used a 6-quart Dutch oven so I only had to deal with one pot, which I carried over my friends. It’s guaranteed to go!

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