Ingredients
-
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
-
1 jalapeño pepper, seeded, thinly sliced
-
1 Tbsp granulated sugar
-
1 Tbsp white wine vinegar
-
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
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.
Our Beef
Our Best Beef Recipes
This is a carousel. Use Next and Previous buttons to navigate, drag to slide, or jump to a slide with the slide dots.
Beef
