Venison Mole Chili

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Venison Mole Chili Yum
lbs meat
lbs meat
  1. In a large pot, brown two pounds of venison, green pepper, green onions (complete with tops), and chili peppers on low to medium heat.
  2. When browned, drain off any fat, add a chili seasoning packet and continue to cook for another five minutes.
  3. Add a can of chili beans, a can of black beans, Worcestershire sauce and a quarter cup of water.
  4. Stir in tomatoes and tomato sauce and raise the heat.
  5. Grate one double square of semi-sweet chocolate over the chili or more for a smoother flavor and stir it in.
  6. Bring the chili to a mild boil, reduce the heat, cover, and let it simmer for 30 to 45 minutes.
Recipe Notes

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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