Ground meat tends to become a surplus for hunters throughout the season. Chili is a go to recipe for people when they want to use up that meat. This is a chili recipe that strays away from the traditional. Use this recipe if you’re in the mood for something more flavorful and sophisticated than an old time chili recipe.
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Equipment available from westonsupply.com
- 1/4 cup plus 2 tablespoons vegetable or canola oil, divided
- 2 1/4 lbs ground venison
- Kosher salt and freshly ground black pepper
- 3 large poblanos, stemmed and diced
- 1 large onion, chopped
- 6 cloves garlic, thinly sliced
- 2 tbsp. ancho chile powder, or to taste
- 1 1/2 tbsp. ground cumin
- 1 tsp. dried oregano
- 3 tbsp. minced chipotle peppers in adobo
- 3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
- 2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
- 3 cups beef stock
- Corn chips
- Shredded sharp cheddar or Pepper jack cheese
- Sour cream
- Diced red onions or sliced scallions
- Sliced jalapenos or serrano chiles
- Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
- Add 2 tablespoons of the oil.
- Sprinkle the venison generously with salt and pepper.
- Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
- Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
- Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
- Return to the heat and cook, stirring often, until soft, 8 to 10 minutes.
- Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute.
- Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
- Stir to combine, then bring to a simmer.
Transfer all contents to a slow cooker.
- Cook partially covered, stirring occasionally, until the venison is tender, about 2 hours.
- Add the remaining beans and warm through. Adjust seasonings.
- Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.