Venison Chili
Venison Chili
  1. If using dry beans (not canned) soak beans in water or stock overnight. For same-day, pour boiling water over beans and soak for 4 hours, changing the water after 2 hours.
  2. Rinse the chilis to clean. Break up and seed the chiles (wear gloves if they’re hot) Cover with boiling water and let stand an hour.
  3. Dice the meat into roughly half inch cubes (smaller than stew meat).
  4. Add half the salt to the venison and mix.
  5. Use a blender, immersion blender or food processor to puree rehydrated peppers and chipotles in adobo to the consistency of gravy, adding the coffee and enough of the pepper soaking water to achieve that consistency.
  6. Fry chorizo over medium heat until browned. Set aside.
  7. Brown venison quickly over high heat and set aside. Do batches small enough not to crowd the pan. watch carefully but don’t stir constantly — let some good browning happen.
  8. Reduce heat to medium and add onion to the pot. Cook 5 minutes, stirring often. Add garlic and cook 1 minute.
  9. Return chorizo and venison to the pot.
  10. If you soaked dry beans, drain and add them now. If canned, hold off.
  11. Add paprika, cumin, coriander, chipotle powder and remaining salt one at a time, stirring to combine each.
  12. Add chile puree, tomato paste and half the diced tomatoes. Stir to combine well.
  13. Add the molasses and stock and mix. Should be fairly thin. Simmer slowly, partially covered with lid. Stir occasionally. Cook until reduced to a thick consistency — about 3 hours.
  14. If using canned beans, rinse and add them now.
  15. Add the remaining half of the diced tomatoes and stir. Simmer 10 more minutes.
Recipe Notes

For uses where the chili is an ingredient rather than the main dish (like chili dogs or omelets) consider using ground instead of diced meat. Maybe even omitting the beans.

Some folks (::cough:: Texans ::cough::) feel beans are an affront to proper chili. I enjoy it both with and without.

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