Venison chili

I’m in the process of cooking a venison chili. I took the recipe from Hudson’s and made it my own.

It goes something like this:

    1.5 lb venison roast (I had a bitch of a time cleaning it) – 1/4″ cubed
    1.5 yellow onions minced
    8-10 cloves garlic minced
    1/4 lb. bacon
    8 tbl. San Antonio chili powder blend (Central Market)
    3 tbl. cumin
    1 tbl. cinnamon
    1 bay leaf
    14.5 oz. crushed tomatoes
    2 C. veal stock
    1 lime
    2 tbl. brown sugar
    6 Ancho chilis pureed with veal stock
    1 Chipotle chili pureed with veal stock
    2 Poblano chilis diced (officially my favorite chili)
    2 celery stocks diced
    Salt & pepper to taste
    6-pack of Houson Texas’ Saint Arnold Spring Bock (one for chili – 5 for you)

Chop bacon and render fat in a large pot. Reserve cooked bacon. Brown venison in small quantities in bacon drippings (crank your stove up to afterburner – you don’t want grey meat). Set browned venison aside. Remove 3/4 juice.

Sautee garlic, Poblano, celery, onion and cooked bacon. Add stock/Ancho/Chipotle puree. Add bay leaf, lime, brown sugar, cinnamon, chili powder & cumin.

Bring to a boil then down to a simmer.

Add browned meat and let it hang out for a few hours uncovered. Add beer as chili becomes thick.

2 Replies to “Venison chili”

  1. nice recipe. i’m gonna try it if i can get my hands on some “pre-cleaned” venison. also, good poem. regardless of the subject manner or tone… i always agree with getting off a little poem here or there.

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