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    Ritz Carlton Venison Chili


    Source of Recipe


    chron

    List of Ingredients




    5 pounds venison or other wild game meat
    1 pound apple-smoked bacon
    1� large or 2 medium-size sweet white onions, diced
    1 each, seeded and diced: red, yellow and green bell peppers
    1 large garlic clove, minced
    3 large tomatoes, seeded and cut into large dice
    3 chipotle peppers (dried, smoked jalape�os), rehydrated
    2 dried Anaheim chilies, rehydrated
    2 jalape�os
    1 tablespoon crushed red pepper flakes
    � cup ground cumin (cominos)
    � cup chili powder
    2 tablespoons each: salt and freshly ground black pepper
    � cup tomato paste
    1� quarts game or chicken stock, divided
    � bunch cilantro
    3 sprigs rosemary
    1 cup sun-dried cherries
    3 cups shiitake mushrooms
    3 tablespoons balsamic vinegar
    3 ounces bourbon
    6 corn tortillas, julienned and fried crisp
    3 ounces goat cheese

    Recipe



    Grind venison with bacon, then place in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, garlic, tomatoes, chipotles, anaheims, jalape�os, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste and 4 cups stock. Simmer 1 hour.

    Meanwhile, remove and discard stems from cilantro and rosemary; chop leaves. Stir chopped cilantro and rosemary into chili, along with cherries, mushrooms, vinegar and bourbon. Simmer 30 minutes more.

    Add remaining 2 cups stock, and simmer 20 minutes, or until thick. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving. Makes 15 (1-cup) portions.


 

 

 


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