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venison chili

(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

There must be a bazillion different versions of venison chilie. I found this one recently and was blown away by the complexity of the flavors. This recipe makes my mouth water and my trigger finger itch.

(1 rating)
yield 8 -10
prep time 4 Hr
cook time 3 Hr
method Stove Top

Ingredients For venison chili

  • 4
    each, dried ancho, guajillo, cascabel and chipotle, seeded
  • 3 lg
    fresh pablano, seeded and chopped
  • 5 lg
    fresh jalapenos
  • 1
    habanero pepper, fresh
  • 2 can
    pinto beans, 15 ounce, drained and washed
  • 1/2 lb
    bacon, thick sliced, peppered
  • 1 lg
    yellow onion, diced
  • 8 clove
    garlic, chopped
  • 2 lb
    venison, ground (course ground preferred)
  • 1 lb
    venison sausage, skin removed and crumbled
  • 2 Tbsp
    smoked paprika
  • 2 Tbsp
  • 1 Tbsp
    coriander, ground
  • 2 Tbsp
    tomato paste
  • 2 lg
    tomatoes, seeded and chopped
  • 1 c
  • 3 Tbsp
  • 1 qt
    beef stock (see recipe in "the basics")
  • salt and pepper
  • cilantro and sharp cheddar for serving

How To Make venison chili

  • 1
    Break up and de-seed dried chilies and cover with boiling water. Let stand for 4 hours.
  • 2
    Add reconstituted dried chiles, coffee and about 1 cup of the soaking water to food processor and process for about 2 minutes.
  • 3
    In large Dutch oven, brown diced bacon until crisp and set aside.
  • 4
    Add all of the meat and brown in bacon fat over high heat.
  • 5
    Add onion and fresh diced peppers cook for 3-4 minutes.
  • 6
    Add half of the cooked bacon and garlic to the pot and cook for about 2 minutes until garlic is very fragrant.
  • 7
    Add the pinto beans, paprika, cumin, coriander and salt and pepper stirring between each ingredient.
  • 8
    Add the dried chile mixture and tomatoe paste and mix well.
  • 9
    Add the chopped tomatoes, molasses and just enough beef broth to cover mixture.
  • 10
    Cover with lid and simmer for at least 1 1/2 hours sritting occasionally.
  • 11
    Remove lid and check consistency. The chile should be stew like rather than soupy. Add whole habanero simmer uncovered for another 30 minutes to an hour to achieve desired consistency stirring occasionally. Be careful not to break the habanero or the chile may be too hot for some.
  • 12
    Serve with crackers or bread, diced onion, cilantro, the remaining crispy bacon and a good sharp cheddar cheese.

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