Cotton Gin Venison Black Bean Chili
Makes one gallon
This recipe makes a
larger batch of chili than you can eat in one serving. But lets
face it, you either have no venison or more than you know what to do with. So
place half of it in the freezer for use on dreary day when some hot chili and
warm cornbread can chase the winter chill away.
Ingredients
3 Tbls salad oil
5 pounds ground venison (chili grind)
1/3 cup salad oil
5 strips bacon, ¼ inch dice
2 cups yellow onion, ¼ inch dice
2 cups poblano peppers,
¼ inch dice
¼ cup fresh jalapenos, minced
2 Tbls fresh garlic,
minced
¼ cup dark chili powder
2 Tbls ground cumino
1 Tbls freshly ground
black pepper
2 tomatoes
3 pasilla chiles
¼ cup flour
¼ cup masa harina
10 cups venison, chicken or beef stock
2 cups cooked black beans
kosher salt
Preparation
Place the salad oil in a large saucepan over medium high heat and add the
venison in two batches, if needed so as not to overcrowd the pan. Brown the meat fully and remove from the pan
to a colander to drain off any excess fat.
Bring the saucepan back up to
medium heat and add the remaining salad oil and bacon.
Cook the bacon stirring
frequently until it begins to brown slightly on its edges.
Add the onions, poblanos, jalapenos and garlic to
the bacon and cook until the vegetables begin to turn translucent. Do not allow
the vegetables to brown.
Meanwhile, remove the cores from the tomatoes and place on a grill or under
a broiler. Cook the tomatoes until the skin begins to blacken and crack. Place
the pasilla chiles with the
tomatoes and toast lightly until they become fragrant.
Remove the tomatoes and pasilla chiles from the grill and
discard the stems and seeds from the chiles.
Place tomatoes and chiles in a food processor
while they are still hot and pulse until well pulverized. Reserve this mixture.
In the sauce pan and the chili powder, cumino,
black pepper, flour and masa harina
and saute with the vegetables briefly until the
mixture becomes fragrant.
Stir in the stock a little at
a time using a whisk to avoid making lumps. Add tomato and chile
mixture.
After all the stock has been added to the saucepan, place the cooked
venison in the pot as well and bring to a to a boil.
Immediately reduce heat and simmer for 40 minutes stirring occasionally.
Add black beans to the pot and
adjust seasoning accordingly with kosher salt.
This recipe is courtesy of Executive Chef Ross Burtwell
of Cotton Gin Restaurant &
Lodging,