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
Venison Diced
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Diced is extremely versatile and easy to prepare. Simply slow-cook to enhance the full, delicious flavour.
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