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Four-Bean Venison Chili




Source of Recipe


Field & Stream


Recipe Introduction


harlie Trotter's complex venison chili is the culinary equivalent of a symphony orchestra playing around a campfire. Over the top? Absolutely. But it's worth the trouble, and truth be told, it's not all that much trouble. As long as you've got enough pans and stove-eyes to go around, the four individual batches of beans can be prepared simultaneously. If you can't find rice beans (they're like miniature white beans), substitute any other kind of bean. Black Diamond is a Canadian cheese company whose distinctive, blade-sharp cheddar can be purchased in 10-pound wedges on Amazon.com, but any decent extra-sharp cheddar will suffice. This recipe is adapted from Workin': More Kitchen Sessions With Charlie Trotter (Ten Speed Press).


List of Ingredients




Beans:
1 cup chopped yellow onion
4 tablespoons butter
1/2 cup black beans, 1/2 cup pinto beans, 1/2 cup Great Northern beans, and 1/2 cup rice beans, each soaked in water overnight and drained
1 tablespoon cumin seeds
2 halved jalapeño chiles
2 dried chipotle chiles
1/4 cup loosely packed fresh cilantro leaves
8 cups water
Salt and freshly ground black pepper
Chili:
21/2 pounds ground venison
2 minced garlic cloves
11/2 cups diced red onion
1 ancho chile, soaked in warm water and chopped
1/4 cup chili powder
1/2 cup tomato paste
3 large diced tomatoes
3 finely crushed juniper berries
2 bay leaves
3 tablespoons crushed cumin seeds
11/2 tablespoons red wine vinegar
4 ounces chopped bittersweet chocolate
2 cups bean cooking liquid (see below)
Salt and freshly ground black pepper
Garnish:
11/2 cups grated Black Diamond white cheddar
1/4 cup minced red onion
1/4 cup finely chopped fresh cilantro
1/3 cup chopped scallion tops

Recipe



# 1 To prepare all four types of beans, do this separately for each batch: In a medium saucepan over medium-high heat, sauté 1/4 cup of the onions in 1 tablespoon of the butter until translucent, about 5 minutes. Add the beans and their seasonings (black turtle beans with the cumin; pintos with the jalapeños; Great Northerns with the chipotles; rice beans with cilantro) and 2 cups of water; bring to a slow simmer. Cook the beans over low heat for 2 hours or until tender. Discard the jalapeños and chipotles. Drain the excess liquid into a single bowl and reserve it, keep all beans separate, and season to taste with salt and pepper.
# 2 To prepare the chili: In a large saucepan over medium-high heat, brown the ground venison with the garlic and onion (about 10 minutes). Drain off any excess fat and add the ancho chile, chili powder, tomato paste, tomatoes, juniper berries, bay leaves, cumin, vinegar, chocolate, and 2 cups reserved bean cooking liquid. Simmer the chili slowly for 30 minutes or until all the flavors have melded. Season to taste with salt and pepper.
# 3 To serve: Place the beans at four different points in a shallow bowl. Ladle the venison chili over the beans and sprinkle with the garnish.