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Venison: Tex-Mex Venison Chili

Source of Recipe


From "New Orleans Cooking" by Emeril Lagasse



List of Ingredients



• ¼ cup vegetable oil
  
• 1½ pounds boneless venison rump, cut into ½-inch cubes
  
• ½ pound ground venison, or ground pork
  
• 1 Tbsp Essence (recipe follows)
  
• 2 cups chopped yellow onions
  
• 2 Tbsp minced garlic
  
• 2 to 3 large jalapeños, seeded and minced
  
• 3 Tbsp chili powder
  
• 1 Tbsp red pepper flakes
  
• 1 Tbsp paprika
  
• 1 Tbsp ground cumin
  
• 2 tsp dried Mexican oregano
  
• 1 tsp salt
  
• 1 (15½-ounce) can crushed tomatoes and their juices
  
• 1 (12-ounce) bottle beer
  
• 1½ cups beef stock
  
• 2 Tbsp masa harina
  
• ¼ cup water
  
• ¼ cup chopped fresh cilantro leaves
  
• .
  
• Grated Cheddar cheese (Longhorn) and minced yellow onions, for garnish
  






Instructions



1. In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
   
   
2. Add the onions, garlic, jalapeños, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft (about 4 minutes). Add the tomatoes and their juices, beer and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
   
   
3. In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasonings to taste. Ladle into chili bowls.
   Sprinkle with grated cheese and minced onions. Serve with hot cornbread, corn muffins, or garlic bread.
   
   ............
   
   ESSENCE (Emeril's Creole Seasoning)
   
   • 2½ Tbsp paprika
   • 2 Tbsp salt
   • 2 Tbsp garlic powder
   • 1 Tbsp black pepper
   • 1 Tbsp onion powder
   • 1 Tbsp cayenne pepper
   • 1 Tbsp dried leaf oregano
   • 1 Tbsp dried thyme
   
   Combine all ingredients thoroughly, and store in an airtight jar or container.
   
   Makes about 2/3 cup.