Chili is a great way to use that venison from hunting camp. Fresh venison, dried chilies, and just a touch of tomato create a full-flavored chili that will keep you warm this winter season.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 2 Qts.
- 10 Dried chiles 2 of each ancho, pasilla, cascabel, morita, chipotle
- 1 cup Hot coffee
- 1 cup Hot water
- 1/2 lb. Bacon diced
- 1 1/2 lbs. Ground venison or venison stew meat
- 1 Med. onion diced
- 4 cloves Garlic minced
- 1 Tbsp. Smoked paprika
- 1 Tbsp. Cumin
- 1/4 tsp. Cinnamon ground
- 2 tsp. Kosher salt
- 1 tsp. Fresh ground black pepper
- 3 Tbsp. Tomato paste
- 1 Tbsp. Molasses
- 1 Tbsp. Agave nectar
- 1 qt. Beef broth
- 1 ea. Bay leaf
- 1 can Pinto beans rinsed and drained
- Garnishes: sour cream, jalapeño slices, cilantro, corn chips, tortilla chips, onions, cheese
In a large bowl, combine chiles, hot coffee and hot water. Cover with plastic wrap. Let sit for 30 minutes to an hour. Add mixture to a blender. Cover and blend on high until smooth. Set mixture aside while cooking bacon.
In a large saucepan, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 2 tbsp. of bacon grease in the saucepan.
Brown venison meat in remaining bacon grease over medium high heat until cooked well browned. Add onion and next 6 ingredients. Reduce heat to medium. Cook for 3-5 minutes or until onion is softened.
Stir in pureed Chile mixture and remaining ingredients except garnish. Cover and cook on low for 1 hour, stirring about every 15 minutes. Adjust salt and pepper to liking and serve with desired garnishes.