Christmas Venison Chili
Video for this recipe coming soon.
1 Pound Ground Elk or Deer Meat
1 Pound Cubed Lean Elk or Deer Meat
1/2 Pound Canada Goose Sausage (opt.)
2 Tablespoons Olive Oil
2 Pablamo Peppers
1 Green Bell Pepper
1 Red Bell Pepper
2 Banana Peppers
2 Jalepeno Peppers
1 Sweet Onion (Diced)
2 Celery Stalks (Diced)
4 Spring Onions Bottoms (Diced)
8-10 Fresh Tomatillos
1 28 Oz. Can Diced Tomatoes
1 10 Oz. Can Rotel Original or Chunky
1 14 Oz. Can Dark Red Kidney Beans
1 14 Oz. Can Black Beans
1 14 Oz. Can Great Northern/Pinto Beans
10 Cloves Fresh Garlic (Minced)
2-3 Dry Bay Leaves
2 Tablespoons Paprika
2 Teaspoons Ground Cumin
1/2 Teaspoon Ground Cinnimon
1 Teaspoon Adobo Seasoining
1 Teaspoon Fajita Seasoning
1/2 Teaspoon Granulated Garlic
2 Tablespoons Sugar
Sea Salt & Fresh Cracked Pepper To Taste
1 Lime (Juiced)
1/2 Cup Fresh Chopped Cilantro
Extra Sharp White Cheddar (Grated)
4 Spring Onion Tops (Diced)
2 Cups Steamed Basmati Rice
White Corn Tortillas
Yellow Corn Tortillas
First, make sure that your cubed venison is trimmed well from all fat and sinew. Cuts you may want to consider can be trimmings from processing the shoulders, hams, or loins. Or any full cut you desire.
For this recipe you will be using both meat chunks and ground.
Season the cubed meat with sea salt & fresh cracked pepper.
In a heavy 7 to 10 quart pot, with lid, over medium-high heat, add about two tablespoons olive oil, and heat to a nice shimmer. Brown half of the cubed meat on all sides.Sprinkle with the Adobo and
Fajita seasoning. Remove to a plate, and then do the same with the other half. If you try to brown all of the venison at once, you will be more likely steaming it, and this is not what you want. Remove the second half of browned, seasoned, cubed venison to the same plate.
Flatten the ground venison like a burger, season with sea salt & fresh cracked pepper. Brown the ground venison on one side, flip like a big burger to brown the other side. Break the "burger" into 3/4" chunks as it browns, sprinkling with Adobo and Fajita seasonings. This process will yeild nice, meaty morsels rather than scattered bits of ground venison. Remove browned ground venison to a plate.
If you are using Canada goose sausage, Cut into slices and halve the slices. Brown it last and remove to plate.
Remove the seeds along with core, and dice all of the peppers, except the jalapenos, into 1/2" to 3/4" inch pieces. Remove seeds and core, and mince 1 of the jalapenos into small pieces. Dice 1 1/2 of the celery stalks, reserving 1/2. Dice the sweet onion and the bottom halves of the spring onion. Add another tablespoon olive oil to the pot and saute all of these ingredients together over medium-high heat for 5 minutes, deglazing the pot of the browned meat bits remaining.
Add quartered tomatillos (paper husks removed), and minced garlic cloves to the pepper mixture, blend together, and saute covered for an additional 5 minutes.
Add all the meat to the tomatillo and pepper mixture. Blend in the paprika, cumin, cinnimon, granulted garlic, bay leaves, and the
RoTel. Cover with lid and simmer over low heat for 15 minutes.
Add the diced tomatoes along with the sugar. Cover and continue to simmer for an additional 45 minutes.