Perfect Venison Chili Recipe

Posted by admin On January - 19 - 2011

Just in case you’re one of those lucky hunters who went out and got some venison this year and you’re in the odd quandary of not knowing what to do with all of it, we have decided to print what we like to think of as the perfect spicy venison chili recipe.

Of course, chili is one of those dishes that really depends on taste. For us, having too much spice (like a three-alarm chili) simply drowns out the flavor of one of our favorite meats. Too little spice? Well, then it’s really not chili, is it? So this recipe is right in the middle. Not too much heat but still enough to make you sweat a tad bit while you’re enjoying a bowl.

Here’s what you’re going to need:

- 1 cup peanut oil, split into two 1/2-cup portions

- 3 pounds venison shoulder, cut into 3/4-inch cubes

- 1 green pepper, diced

- 2 cups diced red onion

- 3 celery stalks, diced

- 3 jalapenos, diced (keep the seeds for more heat or ditch them for less)

- 4 cloves garlic, minced

- 1/4 cup chili powder

- 2 tablespoons dried oregano

- 2 tablespoons ground coriander

- 2 tablespoons ground cumin

- 2 tablespoons ground cayenne

- 2 tablespoons ground chipotle

- 1 teaspoon ground cinnamon

- 2 cups chicken stock

- 1 bottle beer (your favorite beer is best)

- 1 small can chioptles, pureed

- 2 cups cooked black beans

- 16-ounce can peeled and diced tomatoes

If your mouth isn’t watering by the time you’re done getting the ingredients ready, then you’re a better man than we are. Start by taking a 12 cup of the oil in a large saucepan and heat over medium-high. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and sauté over a low heat until they are tender.

Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.

Everything should really be smelling pretty darn delicious right now. Reduce heat and cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Toss a little bit of shredded cheddar or raw diced onions on top if you want to make it look fancier. If not, just toss in a spoon and start eating.

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