Venison: Game-Day Venison Chili
Source of Recipe
From "A Southern Gentleman's Kitchen" by Matt Moore
Recipe Introduction
"Surrounded by plenty of cold beer, college football, and friends�I can honestly say that I'm in paradise when I'm eating a bowl of warm venison chili. If you don't have a freezer full of venison, don't fret! You can simply sub lean ground beef, turkey, or even bison, which can be found at major supermarkets. I like to make up a big pot of this chili to share; refrigerate any leftovers in an airtight container, and heat them up for a tasty lunch on a busy workday. This recipe is delicious served with Fat Bottom American Ale, brewed in Nashville."
List of Ingredients
◦� 2 tablespoons extra virgin olive oil
◦� 1 large Vidalia or sweet onion, finely diced (about 2 cups)
◦� 1 green bell pepper, finely diced (about 1 � cups)
◦� 4 cloves garlic, minced
◦� 2 jalape�o peppers, seeded and finely diced
◦� 2 pounds ground venison
◦� 3 tablespoons chili powder
◦� 2 tablespoons plus 1 � teaspoons ground cumin
◦� 1 tablespoon kosher salt
◦� 1 teaspoon freshly ground black pepper
◦� 1 cup amber beer
◦� 1 (28-ounce) can tomato sauce
◦� 1 (28-ounce) can petite diced tomatoes
◦� 1 (14-ounce) can dark red kidney beans, drained and rinsed
◦� 1 (14-ounce) can black beans, drained and rinsed
◦� Toppings: shredded sharp Cheddar cheese, sour cream, finely chopped green onions
Recipe
Heat a Dutch oven over medium heat 1 minute or until hot; add oil. Add onion and bell pepper; saut� 8 minutes. Add garlic and jalape�o; saut� 2 minutes or just until fragrant.
Add venison and next four ingredients, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Add beer, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of Dutch oven, 2 minutes.
Stir in tomato sauce and next three ingredients; reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 30 minutes. Remove from heat, and serve with desired toppings.
Serves 8 to 10
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