Being that hunting season is almost upon us I found this to be appropriate.
Venison Chili
1 dried chipolte pepper (dried smoked red chili)
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes
1 1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
4 teaspoons chili powder
2 tablespoons sugar (to balance out the acidity of the tomatoes)
two 14 1/2-ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water (optional)
1 16 oz. Canned kidney beans (substitute any beans you like)
Preparation:
Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft & translucent. Set aside. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water.
Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.
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If you want to really go for the huge win! Try this corn bread recipe on for size.
Chorizo Cornbread
This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens. If you don’t know or cannot get Anaheim chiles, no worries use what kind of chile you prefer. You can even use a smoke Habenero or Chipolte if you deem appropriate.
1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeño chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese
Preheat the oven to 350°.
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.