TEXAS VENISON CHILI
Steps:
- For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
- For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
- Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
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Curt James
[email protected]This recipe was a disaster! The chili was bland and watery, and the meat was tough. I followed the recipe exactly, so I'm not sure what went wrong.
Aime Cesaire
[email protected]This chili is a bit too spicy for my taste, but it's still very good. I would recommend using less chili powder if you don't like spicy food.
Alizain qureshi
[email protected]I love this chili! It's so easy to make, and the flavor is amazing. I always get compliments on it when I serve it at parties.
Salman Riaz
[email protected]This recipe is a great way to use up leftover venison. The chili is hearty and flavorful, and it's perfect for a cold winter day. I made a few minor changes to the recipe, such as using ground venison instead of diced venison, and I added a can of di
Magdalene Eku
[email protected]I've made this chili a few times now, and it's always a winner. The spices are perfectly balanced, and the meat is always fall-apart tender. I like to serve it with a dollop of sour cream and a side of cornbread.
Tonya Ingham
[email protected]This venison chili recipe was a hit at my last potluck! The flavors were rich and complex, and the meat was tender and juicy. I followed the recipe exactly, and it turned out perfectly. I would definitely recommend this recipe to anyone who loves chi