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Venison Chili with Pepper Jack..




Source of Recipe


Cool River Cafe


Recipe Introduction


...and Tomatillo Salsa


List of Ingredients




2 cups


Olive Oil Blend

20 pounds


80/20 Venison Chili Meat- ½”grind

1½ cups


Fresh Garlic, minced

3 quarts


Yellow Onion, diced º x º

3 cups


Ancho Chile Concentrate

2 cups


Chipotle Chile Concentrate

3 tablespoons


Cumin Seed, toasted & ground

1½ gallons


Hunt’s Peeled Tomatoes, drained*

2½ cups


Hunt’s Tomato Paste

1 gallon
Aujus

3 tablespoons


Café Black Pepper

1 gallon


*Reserved Juice from Tomatoes

1½ cup


Dark Chocolate Sauce

For Service:


Per 10oz serving

1 tablespoon


Grated Pepper Jack

1 tablespoon


Tomatillo Salsa

Recipe



1) Heat Oil in Iron Skillet. Brown the Venison in small batches to insure the meat is seared evenly. Remove from the skillet and drain excess fat using a perforated hotel pan set-up. Reserve 3 tablespoons of the renderings to sauté Onion and Garlic.

2) Sauté Onion and Garlic until tender, set aside with the Venison. Combine the Chile Purees, Ground Cumin, Black Pepper, *Tomato juices (seeds strained), Aujus and Tomatoes in the tilt skillet and cook for 15 minutes stirring often.

3) Reduce heat and add Venison with sautéed vegetables. Simmer for 30 to 45 minutes stirring occasionally. Chili will thicken and Venison will be tender. Use spatula to stir and not break up the meat as it gets tender. Remove from heat and stir in Chocolate Sauce. Store in walk-in until heated for service in the steamer.

*Garnish each bowl chili with one one tablespoon Pepperjack Cheese and One tablespoon Tomatillo Salsa on top of the cheese.

3 gallons