Thursday, December 15, 2011

The Best Chili Ever, I'm sure of it.

Yes, that's what I said.  The best chili ever.

My husband is an awesome hunter and brings home the best free-range, organic protein any carnivorous girl could ask for.  This fabulous protein typically includes salmon, crab, elk and venison.

A friend passed this recipe along to us (thank you Grace).  It is from Field & Stream Magazine.

Field and Stream Editor's Venison Chili Recipe

Makes 12 servings

A spicy chili made with venison. A sure winner in a chili cookoff!

2 lbs venison
1/4 lb bacon, diced
2 medium yellow onions, diced
1 medium red onion, diced
2 jalapeno peppers, seeded and diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 green pepper, seeded and diced
2 oz canned chipotle chilis in adobo sauce , seeded and chopped fine
3 cloves garlic, minced
1/4 cup balsamic vinegar
4 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1 tbsp salt
1 tbsp black pepper
1 tbsp cinnamon
1/4 cup honey
1 tbsp molasses
1 pint Guinness or other stout beer
1/2 cup red wine
1 1/2 c whole plum tomatoes , or 1 whole can
350 g crushed tomatoes or 1 whole can
650 g black beans or 2 whole cans
  1. In large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
  2. In a large pot with a heavy bottom, saute bacon over medium heat until it's brown and has given up its fat. Remove and set aside.
  3. Saute onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about three minutes. Add venison and bacon. Stir well and cook for one minute.
  4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, adjust heat to low.
  5. Cook at a slow simmer, uncovered, for about an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotle chillies if you want more heat.
  6. Add beans and cook for another hour, continuing to stir. The chili is done when it's thick enough to your liking.
  7. Garnish with chopped cilantro.
Notes from the cook:
This was a fantastic recipe. In mine and my husband's opinion it really is the best chili we've ever had!

This recipe can also be made with ground beef, turkey etc. if you do not have access to venison.

I used my crock pot.  If you would like to do the same, transfer the venison to your slow cooker after step one.  Continue as directed through step 4. Transfer veggies to crock pot and simmer for an hour or two before adding the beans in step 6.

This has such an interesting combination of heat and flavors from the chipotle chilis, honey, molasses and cinnamon to the Guinness and red wine.  Delicious.

A big crusty loaf of bread is the perfect compliment to this fantastic chili.



1 comment:

Florence said...

That sounds really good! I just tried one from The Farmer's almanac, it was delicious! We got our deer too! We are two very blessed women! Hugs! Florence