Travel Reference
In-Depth Information
68
68
Venison Chili with Black Beans
and Honey-Spiced Onion Crisps
In a 12-quart saucepan, heat oil and brown the meat.
Add jalapeño-garlic mixture, onions, and spices through
bay leaf. Cook for 5 minutes.
VENISON CHILI
¹/
8
cup cooking oil
1½ pounds ground venison meat
(large grind)
1¼ pounds ground pork
(large grind)
2 cloves garlic and 1 whole
jalapeño, pureed in blender
with ¹/
8
cup oil
1½ cups yellow onions, sliced
1 tablespoon chili powder
¾ tablespoon ground cumin
1 teaspoon dried thyme
½ teaspoon each dried oregano,
celery seed, paprika,
black pepper
¹/
8
teaspoon each anise seed, chili
flakes, cayenne pepper
Small pinch of ground cloves
¾ teaspoon salt
1 bay leaf
1½ 10-ounce bottles chili sauce
(such as Heinz)
1 28-ounce can of diced tomatoes
in juice
¹/
³
cup tomato paste
2 cups chicken broth
Add tomato products and stock. Stir until well com-
bined. Bring to a boil and then simmer for about 2
hours. Add more chicken stock if mixture becomes too
thick.
PLATING
Ladle chili into bowls. Top each bowl with a few table-
spoons of cooked black beans (optional). Sprinkle with
cheese and place under broiler or in microwave briefly
to melt cheese. Top with onion crisps and serve.
.
YIELD
,
Yields 2 quarts
PLATING
3 cups cooked black beans (home
prepared or canned)
3 cups white sharp cheddar
cheese, shredded
1 recipe Honey-Spiced Onion
Crisps (recipe follows)
