The Best You'll Ever Taste
January 06, 2013 at 2:54pm
Rosemary’s Deer Chili
with Black, Red & Pinto Beans
Ingredients (4 to 6 large servings):
4 tablespoons olive oil
2 pounds deer meat, ½ ground & ½ rough chopped (or all one way or the other)
6 or 8 garlic cloves, chopped
1 medium or large onion, chopped
1 or 2 jalapeno peppers, seeded & chopped
4 tablespoons ancho chili powder
2 chipotle peppers in adobo, chopped (look in Mexican section of market. A small 6 oz. can will have more than enough.)
1 can chopped/diced tomatoes (14.5 oz. can)
2 tablespoons ground cumin
2 quarts chicken stock (You may end up needing only one, but have two on hand to be
sure to have enough to keep chili covered during entire cooking process.)
1 12-ounce bottle dark beer (Michelob Amber Bock is good. Get a six-pack and drink the other
1 cup (6 oz.) dried black beans
1 cup (6 oz.) dried pinto beans
1 cup (6 oz,) dried red (kidney) beans
1 or 2 ears fresh corn, cut off cob (or a cup or three of frozen whole kernel corn)
1 tablespoon chopped fresh cilantro (optional for topping at end of cooking process)
Heat the oil in a heavy pot until lightly smoking.
Add venison, garlic, onion, and jalapeno.
Cook over medium heat until meat has browned.
Add the ancho chili powder, chipotles, tomatoes, and cumin and cook for ten minutes longer.
Add the corn, beer and chicken stock to cover, and bring to a boil.
Reduce heat and add beans.
Simmer for 3 to 4 hours, or until meat and beans are tender, stirring occasionally.
Add stock as necessary during simmer to keep meat and beans covered.
Salt & pepper to taste (salt and pepper should not be added before this point)
Adjust taste with additional chili powder as desired, and add cilantro if desired.
Optional toppings when served: Sour cream, Feta cheese, Goat cheese, Mexican cheese, chopped/sliced jalapenos, chopped/sliced black olives, chopped fresh tomatoes, chopped fresh cilantro, chopped red, white or green onions, etc.