THUNDER BAY – LIVING – Venison Chili – Come in from the outdoors and enjoy a steaming bowl of this hearty, smoky venison chili smothered with all the great toppings. Serve with crusty bread or more preferable, home-made bannock.
While many people consider venison to be deer meat, the reality is it is moose, elk, caribou, and deer. You could substitute buffalo, or if worst comes to worst, beef.
Preparation Time: 30 minutes
Cooking Time: 2 to 2-1/2 hours
Serves 6
Seasoning Mix:
2 tbsp (25 mL) each ground cumin and chili powder
1 tbsp (15 mL) dried oregano leaves
2 tsp (10 mL) salt
1 tsp (5 mL) each cayenne pepper and smoked paprika
Chili:
1/4 cup (50 mL) vegetable oil
1-1/2 lb (750 g) Ontario Venison Shoulder, cut into 1/2-inch (1 cm) cubes
8 oz (250 g) ground Ontario Venison
6 cloves garlic, minced
2 to 3 hot chili peppers, minced
1 tablespoon of cinnamon
1 large Ontario Onion, diced
1 each large sweet red and green pepper, diced
1 can (540 mL) diced tomatoes, drained
1 cup (250 mL) Root Beer
1-1/2 cups (375 mL) tomato sauce
1/2 cup (125 mL) smoky barbecue sauce
Hot sauce
Salt and freshly ground black pepper
Toppings:
1/2 cup (125 mL) Ontario Sour Cream
1/2 cup (125 mL) chopped green onions
1 cup (250 mL) shredded smoked Ontario Gouda Cheese
1/2 cup (125 mL) chopped fresh Ontario Cilantro
Seasoning Mix: In small bowl, combine cumin, chili powder, oregano, salt, cayenne pepper and smoked paprika. Set aside.
Chili: In heavy bottomed large pot, heat 2 tbsp (25 mL) of the oil over high heat, for 2 for 3 minutes or until you start to see a wisp of smoke coming from the pot. Cook diced and ground venison in small batches, until meat is browned; transfer to large bowl; set aside.
Add remaining oil and heat over medium heat. Add garlic, hot chili peppers and onion; cook for 1 to 2 minutes or until starting to soften. Stir in reserved seasoning mix; cook for 2 minutes. Stir in red and green peppers; cook for 1 minute. Stir in reserved venison and diced tomatoes.
Increase heat to high, stir in beer and deglaze the pot. Stir in tomato and barbecue sauces; cook stirring occasionally, until chili comes to a low boil. Reduce heat to medium-low and simmer gently for 1-1/2 to 2 hours, stirring occasionally, until venison is tender and chili is saucy and thick. Season to taste, with hot sauce, salt and pepper.
Toppings: To serve, ladle chili into bowls and garnish with sour cream, green onions, cheese and cilantro. Serve immediately.
Nutritional Information:
1 Serving (with toppings):
PROTEIN: 43 grams
FAT: 20 grams
CARBOHYDRATE: 23 grams
CALORIES: 458
FIBRE: 3 grams
SODIUM: 1820