Mountainman Chili

Name: Mountainman Chili
Ingredients: 2 lbs venison, ground; 1 lb beef, ground; 1 1/2 quarts beef broth; 2 medium onions, diced; 1 lb roma tomato, diced; 1 1/2 teaspoons allspice; 1 1/2 teaspoons ground coriander; 2 bay leaves; 1/2 teaspoon crushed red pepper flakes; 4 garlic cloves, minced; 2 tablespoons cider vinegar; 1 1/2 teaspoons ground cumin; 6 tablespoons chili powder; 3 teaspoons salt; 2 teaspoons pepper; 1/2 teaspoon cinnamon; 1/2 ounce unsweetened baking chocolate

17 ingredients

9 steps

Ingredients

2 lbs venison, ground
1 lb beef, ground
1 1/2 quarts beef broth
2 medium onions, diced
1 lb roma tomato, diced
1 1/2 teaspoons allspice
1 1/2 teaspoons ground coriander
2 bay leaves
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 tablespoons cider vinegar
1 1/2 teaspoons ground cumin
6 tablespoons chili powder
3 teaspoons salt
2 teaspoons pepper
1/2 teaspoon cinnamon
1/2 ounce unsweetened baking chocolate

Directions

1

In a large Dutch oven, cook venison and beef until brown and crumbly.
2

Add broth and boil slowly for 30 minutes, uncovered.
3

Add all of the remaining ingredients, stir to blend and bring to a full boil.
4

Reduce heat and simmer slowly uncovered for 3-6 hours, uncovered. Mixture will thicken as it reduces.
5

Add more beef broth if necessary to keep meat barely covered.
6

Remove bay leaves.
7

Serve with sides of sour cream, shredded mild cheddar cheese,and diced onion.
8

Also good over steamed rice, or add chili beans if you wish.
9

NOTE: This recipe is best if prepared and then cooled overnight, reheating and simmer the following day; the longer it simmers, the better it tastes.