By: Kirstie Pike- CEO Prois Hunting & Field Apparel for Women
It’s big game hunting preparation month at Prois. As we started discussing content for this month, it occurred to me that one thing I was personally focusing on was clearing out some of the remnants from last years hunts. Like most of you, we have devoured a good portion of our prime cuts of differing game. When I open my freezer I see a metric ton of burger and a variety of odds and ends that I need to put to fast use.
With that…we will be offering up some great recipes to help you clear your freezer! Some recipes will be our own, some will be tried and true recipes from others! Feel free to contribute anytime at firstname.lastname@example.org!
I tried this recipe for venison chile by Hank Shaw, who is easily the finest wild game chef. Check him out sometime at http://honest-food.net/. You will be hooked!
Photo and Recipe Credit: Hank Shaw – Hunter Angler Gardener Cook
Serves 8 to 10.
Prep Time: 1 hour
Cook Time: 3 hours
- 1 pound pinto or black beans (optional)
- 4 each, dried ancho, guajillo, pasilla, cascabel, mirasol or mulato chiles. ( I personally have very limited access to these where I live…so I use any sort of chiles that are available.) Also…for me- pickled jalapenos add a nice flavor here too.
- 1/2 pound Mexican chorizo or bacon. (We actually use venison chorizo which works nicely here!)
- 2 to 3 pounds venison, ground or diced
- 1 large onion, diced
- 6 to 8 cloves garlic, chopped
- 2 tablespoons sweet or smoked paprika
- 2 tablespoons cumin
- 1 tablespoon ground coriander
- 1 tablespoon chipotle powder (optional)- I have used ancho powder before and it blends nicely if you can’t get chipotle powder.
- 2 or 3 tablespoons tomato paste
- 1 cup of black coffee
- 3 tablespoons molasses (The molasses adds a great flavor here!)
- Beef or venison broth (have a quart ready)
- At least 2 tablespoons salt
- Cilantro and shredded cheese to garnish
- I personally use canned beans for this…but if you prefer dried beans soak beans in water overnight. If you have forgotten this, pour boiling water over them and soak for 4 hours, changing the water after 2 hours. Break up and seed the chiles and cover with boiling water. Let stand for an hour or so. Grind to a puree with the consistency of gravy, adding about 1 cup of the soaking water and the coffee to do so.
- Break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot. Once the chorizo has browned or the bacon is crispy, remove it and set aside. Add the venison and brown over high heat. You want the highest heat on your most powerful burner here, because the meat will want to steam and stew and not brown. If you are doing a big pot of chili, brown the meat in batches. Stir occasionally as it browns. Salt it as it cooks.
- Once all the meat is ready, add the onion to the pot and cook for 4 minutes, stirring often. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now. Add the garlic, stir and cook for 1 minute. Add the beans, paprika, cumin, coriander, chipotle powder and salt one at a time, stirring to combine each time.
- Add chile puree and tomato paste and stir to combine well. Add the molasses and enough beef broth to cover everything – you want it to be thin like a soup. I typically need at least a pint of broth, sometimes a quart. Stir to combine all this well, bring to a bare simmer and cook gently for 3 hours or so, stirring occasionally. Put the lid halfway over the pot as it cooks. You want it to eventually cook down and be thick.
- Once the beans are tender, you’re good to go. If you are using canned beans, now’s the time to add them. Return the bacon to the chili if you’re using it. Serve the chili with rice or cornbread, and top with cilantro, cheese and maybe some pickled onions.