Venison Chili- Revised.

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 is you are not a bean-lover like me.

I like to experiment with a different type of bean every time I make chili. For this recipe, I have used both cannellini (white kidney) and black beans, each offering a different texture and flavor. Experiment to find your favorite.

I was fortunate to receive ground venison from a friend. I've never tasted better chili. Venison adds an incredible depth of flavor.

Like beef, venison is rich in protein, iron, and many B vitamins. However, venison tends to be lower in fat, especially saturated fat. Many of the vitamins and minerals found in venison are those we commonly lack in our American diets.

For example, a 4oz. serving of cooked venison provides 11% of the recommended daily value of potassium, essential for regulating blood pressure and maintaining proper fluid balance in our body. All this an more according to the World's Healthiest Foods.

And now, without further adieu...

2 notes: You can easily substitute ground beef. The chili tastes better the second day, making it an ideal "make-ahead" dish.

Ingredients

- 2 Tbsp. vegetable oil
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 6 cloves garlic, minced
- 2 lb ground venison
- 2 jalapeno chiles, minced or to taste: Remove ribs and seeds to decrease heat. Only use 1 if you prefer mild.
- 1 Tbsp plus 1 tsp. chile powder, or to taste
- 3/4 tsp cayenne pepper- I use 1/4 tsp because we actually want to taste our food. 1/4tsp=mild, 1/2 medium-hot, 3/4 tsp for "RED HOT" as this recipe is called.
- 2 1/2 tsp ground cumin. I toast cumin whole, in a frying pan, then grind in a mortal and pestle. The aroma and flavor can not be beat!
- 1 Tbsp dried oregano
- 1 15 1/2oz can beans: recommendations: red kidney, cannellini, black beans. Last time I made this I used black
beans and it was my favorite so far
- 1 28oz can crushed tomatoes
- 1 6oz can tomato paste
- 3/1/2 cups beef stock- I use homemade and believe it adds depth of flavor, I'm sure 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 about 2 hours. Stir occasionally. Adjust the seasonings.

Please salt as you go, building the flavor all along the way. If you flavor while you are sweating the onion and pepper, you don't need all the salt to be added at the end. Adjust the seasoning accordingly. Let your tongue be the judge of how much salt you need.

If you've not cooked venison before, do not be alarmed by its deep red, almost purple appearance.

We have 2 favorite chili sides/preparations: homemade fry bread, and a variety of toppings: onion, bell pepper, shredded cheddar cheese, sour cream, avocados- if you really want to treat yourself, put your chili, and toppings, on a pile of fritos or right into the frito bag (cut sideways) and you make another Texas favorite- FRITO PIE!

ENJOY!