Venison Chili

INGREDIENTS

  • For the chili
  • 3 tablespoons canola oil
  • 1 pound venison rump or shoulder meat, cut into 1-inch cubes
  • 4 tablespoons all-purpose flour
  • 2 cups reduced sodium beef stock
  • 2 tablespoons extra-virgin olive oil
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 5 garlic cloves, minced
  • Fine Sea Salt, to taste
  • 1 pound ground venison
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 3 chipotle peppers in adobe sauce, thinly sliced
  • For the toppings
  • 1 cup shredded Cheddar cheese
  • 1 bunch green onion, thinly sliced
  • 1 16-ounce container sour cream
  • 1 cup coarsely chopped cilantro leaves (optional)

DIRECTIONS

  • Make the chili
  • 1. Heat the canola oil in a large soup pot over medium-low heat. Dredge the meat in 2 tablespoons of the flour. Add to the pot and brown on all sides, about 5 minutes. Add the stock and simmer until the venison is almost tender but not falling apart, about 30 minutes.
  • 2. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chili powder, cumin, garlic, and salt, if desired, and cook 1 minute longer.  Add the ground venison to the pan and cook, breaking up the meat with a wooden spoon, until cooked through, about 7 minutes. Spoon the fat from the pan and discard.
  • 3. When the meat has cooked for 30 minutes, add the ground venison and vegetables. Add both kinds of beans, the diced tomatoes and their juices, and the chipotle peppers. Gently simmer on low heat for 45 minutes to meld the flavors. Stir occasionally to make sure the chili doesn’t stick to the bottom of the pot.
  • Assemble the toppings
  • 4. Place all of the toppings in individual bowls to pass at the table. Ladle the chili into bowls or mugs and let everyone help themselves to the toppings.

Recipe adapted from my Game Day Chili recipe in Modern Hospitality cookbook.

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