Warm up with a hearty bowl of Chili Con Carne with Venison. This recipe combines tender venison with a rich blend of spices, creating a flavorful and satisfying dish that's perfect for any occasion.
Ingredients
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2 Tbsp tomato paste
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2 Tbsp ground cumin
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1 Tbsp ancho powder
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1 ½ tsp smoked paprika
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½ tsp ground coriander
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1 tsp dried oregano
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1 Tbsp water
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1 jalapeño pepper, seeded, thinly sliced
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1 Tbsp granulated sugar
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1 Tbsp white wine vinegar
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2 lbs Silver Fern Venison Diced
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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2 Tbsp extra-virgin olive oil
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1 large yellow onion, small diced, plus more for garnish
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1 poblano pepper, small diced
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1 jalapeño pepper, seeded, minced
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4 garlic cloves, minced
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1 Tbsp brown sugar
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½ oz bittersweet chocolate
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1 ½ Tbsp Worcestershire sauce
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4 cups beef stock
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1 14-oz can tomato sauce
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Cilantro sprigs, for garnish
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Tortilla chips, for garnish
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Crema, for garnish
Chili paste:
Sugar-cured jalapeños:
Chili:
Method
Step 1
To make the chili paste: In a small bowl, combine the tomato paste, cumin, ancho powder, paprika, coriander, oregano and water. Stir to combine, and set aside.
Step 2
To make the sugar-cured jalapeños: In a small bowl, combine the jalapeños, sugar and vinegar, and stir to coat. Cover with plastic wrap and set aside.
Step 3
To make the chili: In a medium bowl, season the diced venison meat with the salt and pepper, and toss to coat.
Step 4
In a 4-quart Dutch oven, heat the olive oil over medium-high heat until it shimmers. Working in 3 batches, sear the meat until crispy and caramelized on all sides, about 5 minutes per batch. Transfer the seared meat to a plate.
Step 5
Lower the heat to medium and add the onions, poblano, jalapeños and garlic. Sauté until the onions are translucent and very fragrant, 7 to 10 minutes.
Step 6
Stir in the chili paste, coating all of the vegetables, and continue to sauté for another 5 minutes, or until the paste is brick red.
Step 7
Add the venison and stir to coat the meat in the chili paste.
Step 8
Add the brown sugar and chocolate, and stir until melted. Then pour in the Worcestershire sauce, beef stock and tomato sauce, and bring to a rapid simmer.
Step 9
Reduce the heat to low and simmer for 2 ½ to 3 hours or until the venison is tender and pulls apart with a fork.
Step 10
Garnish with sugar-cured jalapeños, diced onions, cilantro sprigs, tortilla chips and crema, and serve hot.
Recommended Product
Top Sale Product
Diced Venison
Restaurant-quality cuts of New Zealand.
Description
A favorite to cook low and slow, our Diced Venison is a winter warmer that is simple and easy to prepare. Delicious and delicate, this cut melts in your mouth and is the perfect for creating one-pot-wonders. Be inspired by the passion and patience of slow cooking and let the aromas of Diced Venison fill your kitchen.
Pasture-raised Venison. No Added Hormones EVER. Ships Frozen.
$16.59
/ 16.0 oz
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