Chili Con Carne With Venison

Chili Con Carne With Venison
Preparation time: 30M
Cooking time: 3.5H
Serves: 4-6
Difficulty:

Ingredients

Chili paste:

  • 2 Tbsp tomato paste
  • 2 Tbsp ground cumin
  • 1 Tbsp ancho powder
  • 1 ½ tsp smoked paprika
  • ½ tsp ground coriander
  • 1 tsp dried oregano
  • 1 Tbsp water

Sugar-cured jalapeños:

  • 1 jalapeño pepper, seeded, thinly sliced
  • 1 Tbsp granulated sugar
  • 1 Tbsp white wine vinegar

Chili:

  • 2 lbs Silver Fern Venison Diced
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp extra-virgin olive oil
  • 1 large yellow onion, small diced, plus more for garnish
  • 1 poblano pepper, small diced
  • 1 jalapeño pepper, seeded, minced
  • 4 garlic cloves, minced
  • 1 Tbsp brown sugar
  • ½ oz bittersweet chocolate
  • 1 ½ Tbsp Worcestershire sauce
  • 4 cups beef stock
  • 1 14-oz can tomato sauce
  • Cilantro sprigs, for garnish
  • Tortilla chips, for garnish
  • Crema, for garnish



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 cut
Diced Venison
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 Ad...
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