| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Venison, Chili |
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 |
tb |
Oil; up to 4 |
| 2 |
cl |
Garlic; minced fine |
| 1 |
lg |
Onion; chopped |
| 2 |
cn |
(29-oz) chopped tomatoes |
| 6 |
tb |
Chili powder |
| 1 |
tb |
Cumin |
| 1 |
tb |
Kosher salt |
| 1/2 |
tb |
Black pepper |
| 1 |
ts |
Smoked habanero powder |
|
|
Chipotles (smoked jalapenos) |
|
|
Smoked habanero chiles |
INSTRUCTIONS
SMOKED HABANERO POWDER
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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