Venison Chili
Ingredients
- 4 pounds ground venison
- 1 1/2 pound of ½" cubes of venison steak or loin
- cooking oil
- 4 large chopped onions
- 4 minced cloves garlic
- 4 cans 7oz. mild diced green chilies (drained)
- 1 can crushed or diced tomatoes
- 2 tsp salt
- 1 tsp Accent
- 3 chopped bell peppers
- 2 tsp chili powder
- 1 tsp red pepper flakes
- 1 tsp dried basil
- 1/2 minced jalapeno
- cornstarch & flour
- 1/2 cup black flour
- 1 1/2 cup water or 1 can beer
- Beans optional
- Tabasco Sauce
- Worcestershire sauce
- brown sugar
- 1 cup coffee
Step-by-Step Instructions
- Boil the ground venison in water until it separates into small pieces, drain and chop into finer pieces. In a Dutch oven lightly flour the cubes and brown in oil over medium-high heat; add onion and garlic and cook until onions are clear, about 5-7 minutes. Add ground meat, coffee and water. Bring to a slow boil, add chilies, bell pepper, tomatoes, jalapeno, salt, chili powder and red pepper flakes. Cover and simmer for 30 minutes; add the remaining spices and liquid. Cook slowly for one and one-half hours, stirring occasionally.
- At this stage, taste and add a little of what you think it needs to fit your taste - such as vinegar, Tabasco sauce, Worcestershire sauce, liquid smoke, bar-b-q sauce, brown sugar, and wine. If you want to add beans, just add whatever kind you like and slow cook for as long as you want. The beans will thicken the chili up; if you do not want beans and the chili is too soupy for you, bring it to a fast simmer and stir in a tablespoon of cornstarch dissolved in 1/3 cup of water - chili will tighten up quickly.
- Important: stir frequently to prevent burning. If you cook in a Dutch oven in your oven, set temp at 275-300 degrees and your chance of burning is substantially reduced.
Common Problems and Solutions
Q: Why do I need to boil the ground venison first?
A: Venison is much leaner than beef and can be tough if not prepared properly. Boiling it first helps tenderize the meat and breaks it into smaller pieces that will absorb the chili flavors better during the long simmer.
Q: Can I skip the coffee?
A: The coffee adds depth and richness to the chili without making it taste like coffee. However, you can substitute with additional water or beef broth if preferred. The final flavor will be slightly less complex.
Q: My chili is too thin - what should I do?
A: You have two options: add beans which will naturally thicken it as they cook, or dissolve 1 tablespoon of cornstarch in 1/3 cup water and stir it in while simmering. The cornstarch method works quickly.
Tips and Techniques
For the best flavor, make this chili a day ahead and refrigerate overnight - the flavors will meld and deepen. When reheating, you may need to add a little water or broth as it will thicken considerably. The ’taste and adjust’ step in the second part of cooking is crucial - venison can vary in gaminess, so customize your seasonings accordingly.
Ingredient Substitutions
- ground venison: ground beef (80/20) or ground turkey
- venison steak cubes: beef chuck roast cut into ½" cubes
- Accent (MSG): an additional 1/2 tsp salt or 1 tsp soy sauce
- black flour (dark roux): 2 tablespoons regular chili powder or skip entirely
Equipment Needed
- Dutch oven (6-8 quart)
- Large pot for boiling venison
- Wooden spoon for stirring
Historical Context
Venison chili has long been a staple for Southern hunters looking to use their deer harvest in hearty, crowd-pleasing dishes. This recipe’s technique of boiling ground venison before adding it to the chili reflects old-school wild game cooking methods designed to tenderize lean meat.
