Bust out your 2019 venison because Don walks you through his take on his awesome “AWESOME” venison chili recipe – but not without a BIG accident. His recipe is easy to make, but complex in flavor. This recipe is perfect for impressing your family and friends at the next fall cookout, tailgate, or even a meal prep. But don’t start thinking this is a healthy chili as Don does not sacrifice taste for anything. Comment your questions below.
AWESOME AWESOME Venison Chili
1# – ground venison (Sub 80/20 beef if you do not have venison)
1# – bacon, cubed (real bacon from the butcher)
2 – Carrots, Large, diced
1 – White or Yellow Onion, Large, diced
2 – 15oz cans of chili beans with juice
2 – Jalapeños, diced removing seeds and spines (more if you want!)
1 – 28oz can tomatoes with juices (diced or crushed)
1/2 – Can of Brown Ale Beer or Lager
1 – 12oz can of tomato paste (for thickening only)
1 – Better than Bouillon Vegetable Base (use in lieu of salting the chili)
1/3 – Can of Chipotle Peppers in Adobo, chopped
8 – Garlic Cloves, minced
1.5 tbsp Oregano
1.5 tbsp Cumin
1.5 tbsp Mexican Chili Powder (regular chili powder will work too)
1 tbsp Garlic Powder
1 tbsp Smoked Paprika
Extra Virgin Olive Oil
1. In large pan, brown venison (or beef) over oil with medium heat, lightly salt & pepper. Lightly brown, do not overcook. Drain when done and set aside.
2. In stockpot or dutch oven, cook cubed bacon over oil with medium heat. When almost crisped, either remove or leave in pot. LEAVE THE BACON FAT IN THE POT!
3. To the bacon fat, add carrots, onions, and beer. Bring to a simmer and cook until onions & carrots start to soften. ~15-20 minutes
4. Add tomatoes with juice, beans with juice, jalapeños, chipotle peppers, garlic, and seasonings.. Bring it to a simmer and let the ingredients meld together. ~1 hour
* Add better than bouillon as needed to taste, 1 tsp at a time, every 10-15 min.
5. Add venison (or beef) to the flavor explosion mix. Let cook until desired thickening & flavor is achieved. ~1 hour
* Add better than bouillon as needed to taste, 1 tsp at a time, every 10-15 min.
* Add tomato pasta as needed to taste, 1 tbsp at a time, every 10-15 min.
* Add chipotle peppers & adobo sauce as needed to add spice and smokiness.
6. Spoon over Fritos, add diced jalapeños, giant dollop of real sour cream, shredded cheddar cheese, scallions.
Pro tip: Let chili get to room temperature, store fridge overnight, reheat over stove. This allows the chili to thicken and the flavor to mix in a way you could never imagine.
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