RED-HOT VENISON CHILI.....my way

Proclaimed the state dish by the Texas legislature in 1977, it is one of the most famous local preparations and the topic of many heated conversations over ingredients and whether beans or tomatoes should be included. Recipes for chili date back to the mid-1800s, when a "bowl of red" was basic fare. Today, it can be a passion. Also called chili con carne, this is a variation of the thick soup traditionally made with highly seasoned ground beef and chiles. I have been told that the original chili recipe did not include beans, so simply omit them if you are not a bean-lover like me. I like to experiment with a different type of bean each time I make chili. For this recipe, I have used both cannellini (white kidney) and black- both offer different flavor and texture. Experiment to find your own favorite. I was fortunate to have actual venison, from a friend of mine, for this recipe, but I'm sure beef would be fine. Venison adds incredible depth of flavor. Like beef, venison is rich in protein, iron and many B vitamins. However, venison meat tends to be more lean and lower in fat, especially saturated fat. Many of the vitamins and minerals found in venison are those that we commonly lack in our American diets. For example, a 4 oz serving of cooked venison provides 11% of the recommended daily value of potassium, essential for regulating blood pressure and maintaining proper fluid balance in your body. All this and more according to the World's Healthiest Foods..... And now, without further adieu, Chili Ingredients: Serves @ 8 INGREDIENTS - 2 Tbsp. vegetable oil - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 6 garlic cloves, minced - 2 lb ground venison - 2 jalapeno chiles, minced (Remove ribs and seeds to decrease heat, only use one if you prefer more mild). - 1 Tbsp plus 1 tsp. chile powder (amount can also be decreased per taste) - 3/4 tsp cayenne pepper- I used 1/4 tsp because we actually want to taste our food, I'd say 1/4 for mild-med, 1/2 for hot and 3/4 tsp for "RED-HOT" as the recipe is called - 2 1/2 tsp ground cumin (I toast mine whole in a frying pan first, then crush them with mortal and pestle), the flavor difference is incredible! - 1 Tbsp dried oregano - 1 15 1/2 oz can red kidney beans, drained Note: Black beans are very tasty - 1 28-oz can crushed tomatoes - 1 6-oz can tomato paste - 3 1/2 cups beef stock-homemade, or store-bought is fine - 1 1/2 tsp salt Technique: Heat the oil in a skillet over medium-high heat. Saute the onion, bell pepper, and garlic until tender. Add the venison and cook through, breaking up the ground meat. Drain any liquid. Stir in the remaining ingredients. Bring to a boil, reduce the heat, and simmer, uncovered for at least 2 hours. Stir occasionally. Adjust seasoning. Please salt as you go, building the flavor all along the way. If you flavor while you're sweating the onion and pepper, you don't need all the salt added at the end- adjust accordingly. Let your tongue be the judge of how much salt you need. If you've not cooked with ground venison, don't be alarmed by it's deep red, almost purple, appearance. This chili will also taste even better the next day- so make it ahead if you have the time. Sides: Many options here. Our 2 favorites are homemade fry bread and a variety of toppings: onion, bell pepper, shredded cheddar cheese, sour cream, maybe some avocado. If you REALLY want to treat yourself, put your chili along with the toppings on top of a pile of fritos- or right into the bag of opened fritos- and there you will have another Texas favorite- Frito Pie! Enjoy!