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Venison Chili




Source of Recipe


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List of Ingredients







2 pounds boneless venison leg
meat, coarsely ground
Coarse salt
Freshly ground black pepper
7 cloves garlic, peeled and minced
2 tablespoons olive oil
1 large carrot, cut into small dice
1 medium Spanish onion, cut into
small dice
2 stalks celery, cut in small dice
1 tablespoon chopped fresh thyme
leaves
1/4 cup distilled white vinegar
1/4 cup tomato paste
1 cup dark beer
1 14.5-ounce can stewed tomatoes
4 plum tomatoes, chopped
Half a 7-ounce can chipotle chiles in
adobo (about 5 peppers), finely
chopped
1 cup reduced sodium beef broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1 bay leaf
2 15-ounce cans red kidney beans,
drained and rinsed
1/2 cup sour cream, optional
3 scallions, thinly sliced, optional

Put venison in a bowl and season with 5 teaspoons salt, 2 teaspoons black pepper, and half of the garlic. Set aside for 30 minutes.

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the venison and cook, stirring until browned, about 3 to 5 minutes.

Add carrot, onion, and celery, season with salt and pepper and cook, stirring, until vegetables are softened, about 5 minutes. Stir in remaining garlic and thyme and cook 5 minutes. Add the vinegar to the pot and bring to a boil, scraping the bottom of the pot to loosen any browned bits Add the tomato paste and salt as desired and cook 2 minutes, stirring to coat the other ingredients with paste and integrate the flavor.

Add the beer, raise the heat until the mixture boils, then lower the heat and simmer until the beer is reduced by half, about 4 minutes. Add the tomatoes, chipotle peppers, broth, cumin, coriander, cayenne pepper, sugar, bay leaf, and 1 tablespoon salt to the pot, stir, and let simmer gently for 45 minutes.

Add kidney beans to pot and cook for another 15 minutes, or until chili is thickened. Pick out and discard thyme sprigs and bay leaf. Serve with sour cream and scallions if desired. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.

Yield: 10 servings


Recipe