- 2 lb venison — Minced, pulled or ground (see notes)
- 1 tsp chili peppers — (add notes re: dried or fresh)
- 1 oz chili seasoning — (from packet... certainly we can do better)
- 12 green onions
- 1 cup diced & seeded fresh pepper — Poblano, ancho, banana, or Jalapeño. Bell if you must.
- 12 oz chili beans — Canned is fine. Skip if you're serving Texans (don't ask).
- 12 oz black beans — ditto
- 3 lbs tomatoes — diced
- 29 oz tomato sauce
- 1 Tbso Worcestershire sauce
- 1 double square semi-sweet chocolate — (check traditional mole recipes for detail)
- In a large pot, brown two pounds of venison, green pepper, green onions (complete with tops), and chili peppers on low to medium heat.
- When browned, drain off any fat, add a chili seasoning packet and continue to cook for another five minutes.
- Add a can of chili beans, a can of black beans, Worcestershire sauce and a quarter cup of water.
- Stir in tomatoes and tomato sauce and raise the heat.
- Grate one double square of semi-sweet chocolate over the chili or more for a smoother flavor and stir it in.
- Bring the chili to a mild boil, reduce the heat, cover, and let it simmer for 30 to 45 minutes.
If ground, recommend browning first flattened very thin then chunked - much better maillard affect.
Or consider dicing into ~ 1/2" chunks instead of grinding.
Or slow-cook then pull/shred then brown.
But best of all might be smoke a couple hours than finish slow (sous vide might be nice) then pull/shred. (smoke 2.5 hours @ 225, then sous vide 14-18 hours @ 180)
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