| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili, Venison |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Venison burger, made with |
|
|
80% venison 20% beef fat |
| 3 |
lb |
Venison sirloin, cut in |
|
|
large chunks about 1-inch |
| 2 |
T |
Oil, up to 4 |
| 2 |
|
Garlic, minced fine |
| 1 |
|
Onion, chopped |
| 2 |
|
29-oz chopped tomatoes |
| 6 |
T |
Chili powder |
| 1 |
T |
Cumin |
| 1 |
T |
Kosher salt |
| 1/2 |
T |
Black pepper |
| 1 |
t |
Smoked habanero powder |
|
|
Chipotles, smoked jalapenos |
|
|
Smoked habanero chiles |
INSTRUCTIONS
To make smoked habanero powder: Smoke ripe red jalapenos and ripe
habaneros for up to 24 hours until they are all shriveled and fairly
dry. Completely dry in a dehydrator. Grind to a fine powder in a
coffee grinder. BEWARE of the fumes while grinding! In a large pot,
saute venison in oil until no pink remains. Add onion and garlic and
sauce until onion is wilted. Add tomatoes, undrained. Add remaining
spices except habanero powder. Simmer on low for about 3 hours,
stirring occasionally. Just prior to serving, sprinkle habanero powder
over chili and stir until mixed. This is the 1998 First Place winner
in the annual Chili Cook-Off.
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