TEXAS VENISON CHILI
Steps:
- For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
- For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
- Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
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Mina Yadav
[email protected]Overall, this is a great chili recipe. I would definitely recommend it to others.
Mentell Tucker
[email protected]This chili is delicious, but it's a little too spicy for my kids. I'll have to tone it down next time.
Prajwal Tamang
[email protected]I'm not sure what I did wrong, but my chili turned out bland. I'll have to try it again.
Salim Alhassan Guinko
[email protected]This chili is a little too thick for my taste. I'll probably add more liquid next time.
Nicolette Cowdrey
[email protected]I made this chili for a potluck and it was a huge hit. Everyone loved it.
Rrr Ffcy
[email protected]I'm so glad I tried this recipe. It's now my go-to chili recipe.
Muhammad Salmanswati
[email protected]This chili is perfect for a cold winter day. It's hearty, flavorful, and warming.
Sphamandla Ncube
[email protected]I love the unique flavor of this chili. It's unlike any other chili I've ever had.
Munawer Ali
[email protected]This chili is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
alhaj hossain
[email protected]I've never made venison chili before, but this recipe was easy to follow and the results were amazing. I'll definitely be making it again.
Zafar Essani
[email protected]This chili is so flavorful and satisfying. I love the combination of the venison, spices, and vegetables.
Md Rakib Islam
[email protected]I'm not a big fan of venison, but this chili is delicious. The other flavors really balance out the gamey taste.
Juanita
[email protected]This is a great recipe for a crowd. I made it for a party and everyone loved it.
Matovu Matovu
[email protected]I made this chili in my slow cooker and it turned out perfectly. It's so easy and convenient.
Jeremiah Dabney
[email protected]This chili is a little too spicy for my taste, but it's still very good. I'll probably cut back on the chili powder next time.
Tasha Crafton
[email protected]I followed the recipe exactly and it turned out great. I especially liked the addition of the chocolate and coffee.
Ahmed Nour
[email protected]This is the best venison chili I've ever had. It's hearty, flavorful, and perfect for a cold winter day.
Blessings Phiri
[email protected]I love the rich flavor of this chili. The venison gives it a unique and delicious taste.
Mo Mo
[email protected]This chili is amazing! I've made it twice now and it's always a hit.