I usually make chili using beef. It doesn’t occur to me until recently that venison chili is also very awesome too!
The venison came from one of friend who loves hunting. She hunts every year and is really good at it. She sent me one bag of ground venison which I make venison chili with, and another bag of chunky meat which I am planning to grill.
1 pound of ground venison
2 to 3 tablespoons vegetable oil
3 cloves of garlic, peeled and minced
1 large or 2 small size onions, peeled and diced
2 to 3 jalapeño peppers, chopped
3 tablespoons chili powder
1 to 2 tablespoons ground cayenne pepper
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1 can diced tomatoes / tomato sauce
2 tablespoons tomato paste
1 can cooked kidney beans
2 to 3 cups chicken stock
freshly ground black pepper
salt to taste
Heat a cast iron pot over heat. Add minced garlic, chopped onion and jalapeno peppers. I use 4 1/4 quarts Le Creuset soup pot which is perfect for stewing.
Sautee until the onion becomes semi-transparent. Add ground venison. Continue to sautee for a couple minutes.
I grind chili peppers, cayenne peppers, coriander seeds and cumin seeds together with a coffee/ spice grinder
Add ground spices and black pepper
Mix well with a wooden spoon
Add diced tomato/ tomato sauce and tomato paste.
I make my own dice tomato which is thicker and more flavorful.
Add chicken stock and salt. Cook over high heat until the mixture boils. Reduce to simmer for about 2 hours.
Stir with a wooden spoon occasionally to prevent burning on the bottom.
Drain cooked kidney beans
Add the beans and continue to simmer for about 20 minutes.
Serve hot immediately.
That is why I love to cook and serve with Le Creuset cast iron cookware. Not only it looks good on table but also keep the food hot for a really long time.
These thin naan bread goes really well with hot chili.
Come pull up a seat and have a bowl of hot spicy venison chili! O(∩_∩)O~