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Venison Chili With Apples




Source of Recipe


From “D’Artagnan’s Glorious Game Cookbook” by Ariane Daguin, George Faison & Joanna Pruess ,Adapted from Waldy Malouf, chef-owner, Beacon, New York City.


List of Ingredients




2 tablespoons vegetable oil
1 1/4 pounds venison stew meat, trimmed, roughly ground or diced
2 medium yellow onions, finely diced
2 tablespoons ground cumin
2 teaspoons chili powder
2 tablespoons chopped garlic
2 jalapenos, seeded and finely chopped
3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
Salt to taste
1 teaspoon black pepper
1 1/2 cups chopped canned tomatoes in juice
1/4 cup tomato paste
1 cup or more chicken broth
1/2 cup red wine
Sourdough baguette, sliced 1/2-inch thick (optional)
Cheddar or Monterey Jack cheese (optional)
Chopped scallions, to garnish (optional)


Recipe



Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients. Add venison and onions, and brown for approximately 5 minutes.
Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer.
Stir in tomatoes, tomato paste, chicken broth and red wine. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry. Taste to adjust seasonings, and serve.
As an hors d’oeuvre, top each bread slice with a little sharp cheddar or Monterey Jack cheese, and melt. Spoon on some chili and chopped scallions, and serve.
Serves 4 as a lunch or casual supper.