Always make sure that your venison is dry and the skillet is super-hot before you brown the meat. Browning enhances the flavor of the dish by giving it more depth of flavor. The “secret ingredient” in this award-winning chili is the yellow corn mix; Jiffy Corn Mix is my favorite. It gives the perfect earthiness to this dish. By the way, to make this dish go further, serve over rice.
- 1 16-ounce can of tomatoes, diced
- 3 teaspoons minced canned chipotle peppers in adobo sauce
- 5 slices bacon, finely chopped
- 3 pounds venison stew meat or beef chuck, cut into 1/2-inch cubes
- 3 pounds ground beef
- Kosher salt
- pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 can kidney beans
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons oregano
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 tablespoon packed brown sugar
- 2 tablespoons yellow corn mix
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to a bowl and repeat.
Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture, and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
Ladle 1 cup chili liquid into a medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and Jalapeño Cornbread.
