Venison Chili

Name: Venison Chili
Ingredients: 1/2 cup peanut oil, plus 1/2 cup; 3 pounds venison shoulder, cut into 3/4-inch cubes; 1 green pepper, diced; 2 cups diced red onion; 3 celery stalks, diced; 3 jalapenos, diced; 4 cloves garlic, minced; 1/4 cup chili powder; 2 tablespoons dried Mexican oregano; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons ground cayenne; 2 tablespoons ground chipotle; 1 teaspoon ground cinnamon; 2 cups veal stock; 1 bottle beer; 1 small can chioptles, pureed; 2 cups cooked black beans; 1 (16-ounce) can peeled and diced tomatoes; Grated manchego, for garnish; Chopped pickled jalapeno, for garnish

21 ingredients

8 steps

Ingredients

1/2 cup peanut oil, plus 1/2 cup
3 pounds venison shoulder, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
3 jalapenos, diced
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cayenne
2 tablespoons ground chipotle
1 teaspoon ground cinnamon
2 cups veal stock
1 bottle beer
1 small can chioptles, pureed
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Grated manchego, for garnish
Chopped pickled jalapeno, for garnish

Directions

1

Add 1/2 cup of oil in a large saucepan and heat.
2

Add the venison and brown, in batches, and set aside.
3

Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
4

Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients.
5

Add the stock, beer, beans, tomatoes, and chipotle puree.
6

Cover and simmer for 2 to 3 hours or until venison is fork tender.
7

Check for seasoning and serve.
8

Serve with grated manchego and pickled jalapeno.