Whitetail Venison Chili with Tomatoes & Drunken Jerked Pintos

Whitetail Venison Chili with Tomatoes & Drunken Jerked Pintos

Made from Chili Spice Blend and Drunken Jerked Pintos

    Ingredients

  • 1/2 cup pork lard
  • 3 pounds whitetail venison, ground
  • 6 tablespoons venison chili spice blend
  • 1/2 teaspoon cinnamon, freshly ground
  • 3 cups red onions, stemmed, peeled and chopped
  • 24 ounces dark beer
  • 1/4 cup roasted garlic puree
  • 56 ounces whole plum tomatoes,(or two 28 ounce cans) crushed with their juice
  • 3 tablespoons tomato paste
  • 2-3 ounces semisweet chocolate
  • 2 tablespoons masa harina for garnish drunken jerked pintos corn or flour tortillas sour cream
  • 1 large bay leaf, preferably fresh white cheddar cheese, freshly grated green onions, chopped fresh cilantro, sprigs or chopped fresh limes, wedged into 8ths

    Directions

  • In a large well seasoned cast iron dutch oven (or similar) heat the lard over medium high heat. When the lard is completely melted increase the heat to high and crumble in the ground venison searing it well using a slotted spoon until nicely browned.
  • If your pan isn't large enough you should work in batches (overcrowding the pan will result in the meat steaming making good browning incredibly difficult if not impossible).
  • As best you can, move the browned meat to one side of the pan and stir the “northern heat” chili spice blend and cinnamon into the hot fat and stir until toasted and fragrant.
  • Add the onions and cook, stirring often, until the onions soften, about 8 minutes.
  • Pour in the beer and cook until the foam subsides, about one minute. Add the garlic, tomatoes, tomato paste, bay leaf, beef broth, salt and chocolate to the pot. Bring the mixture to a boil and immediately reduce the heat to a slight simmer for about one and half hours stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  • Every half hour or so stir and taste the chili adjusting the seasonings to suit your tastes.
  • After the first thirty minutes or so begin to thicken the chili with the masa harina, a teaspoon or so at a time sprinkling the corn flour evenly over the surface then stirring it in to blend.
  • Some chili heads feel that a “bowl of red” benefits from a night in the refrigerator allowing the seasonings to “cure.” Another benefit of thorough chilling allows the fat to rise to the top and solidify so it can be easily removed.
  • Serve with the drunken jerked pinto beans and tortillas along with the sour cream, grated cheese, green onions, cilantro and lime wedges as a garnish.
  • Split remaining chili into portion sides and place in VacMaster chamber pouches. Use your chamber machine to vacuum package the pouches. Keep in refrigerator or freezer until you are ready to eat. You will have delicious, ready-to-eat chili in seconds.

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