Last night we had Venison Beer Chili for dinner with corn bread and it was so good, but the problem is every time my husband makes chili its never the same because he never writes down what he put in it or what he did to make it taste so good.
I can tell you most of what is in it and how he prepared most of it, but I honesty was not helping much or paying any attention to what he did.
Also we cook this in a dutch oven on the stove top, so it takes a few hours from start to finish.
Ingredients (that I know of):
- Ground Venison 2-3 pounds, we process our own deer so this is just venison, no beef or pork fat added.
- 1 – 28 oz can of diced tomatoes
- 2 cans of dark kidney beans
- 1 onion diced
- 2 small yellow summer squash
- 1 – 2 oz container of dried Guajillo Chili peppers
- 1 red bell pepper
- Salt and pepper to taste
- Ground Cumin
- Fennel Seed
- Smoked Paprika
- Red pepper flakes
- Corn Meal
- Olive Oil
- Beer, we used Sam Adams IPA
- All measurements are to taste
You have to reconstitute the dried Guajillo Chili peppers, you do this by steeping them in water on the stove top. We did not use the stems or seeds, just the flesh went into the chili.
In a food processor, or blender, add half of your onion, all of the red bell pepper, squash, reconstituted Guajillo Chili peppers, and diced tomatoes and blend until almost smooth. Add some of the water you reconstituted the dried Guajillo Chili peppers to thin out the blended veggies. Set aside. You can skip this if you’d like your chili more chunky.
In your dutch oven on medium heat, add some olive oil and let the oil warm up before adding the rest of your onion. Add salt and pepper to your onions and let them cook until they are translucent, add a few table spoons of corn meal to make a rue, then add your ground meat and let your meat brown, add more olive oil if needed to keep the meat from sticking.
After your meat has browned to your liking add the spices and mix in well before adding the ingredients you blended together in the food processor. Bring it to a boil then turn down to a simmer. Let this cook for about an hour or so, stirring it so nothing sticks to the bottom of the pan. Taste it throughout to make sure there is enough salt and pepper and heat to your liking. Cumin will make your chili taste like chili. If it is too hot you can add more diced tomatoes.
This is already a think chili so you may want to put the lid partially on. this will also keep your stove top from getting splatter all over.
20-30 minutes before your chili is done add your beans. When your beans are warm and cooked your chili is ready to serve.
We eat our chili with grated cheddar cheese on top.
For the corn bread we used boxed this time but we have used the recipe on the bag of corn meal also. Or you can buy it already, made your choice.
Let your chili cool in the bowl before eating. Dutch ovens keep food hot for a long time after the heat has been turned off.