Equipment: Iron Skillet, Brazier Skillet, Chef knife, Measuring Utensils, Spatula, China Cap
½ cup Olive Oil Blend
5 pounds Venison Chili Meat- ½"grind
½ cup Fresh Garlic, minced
3 cups Yellow Onion, diced ¼ x ¼
½ cup Ancho Chile, ground to powder
½ cup Chipotle Chile, ground to powder
¾ tblspns Cumin Seed, toasted & ground
2 tblspns Smoked Paprika
½ cup Hunt's Whole Peeled Tomatoes, drained*
¾ cup Hunt's Tomato Paste
2 quarts Beef Stock or Aujus
½ tblspn Fresh Ground Black Pepper
2 cups *Reserved Juice from Tomatoes/water
¼ cup Dark Chocolate Sauce
1. Heat oil in Iron Skillet. Brown the venison in small batches to insure the meat is seared evenly. Remove from the skillet and drain excess fat using a china cap perforated pan set-up.
Reserve the renderings to sauté onion and garlic.
2. Sauté onion and garlic until tender, set aside with the venison. Combine the ground chile, paprika, ground cumin, black bepper, *tomato juices (seeds strained), beef stock/aujus and tomatoes in the tilt skillet and cook for 15
minutes stirring often.
3. Reduce heat and add venison with sautéed vegetables. Simmer for 30 to 45 minutes stirring occasionally. Chili will thicken and Venison will be tender. Use spatula to stir and not break up the meat as it gets tender. Remove from heat and stir in Chocolate Sauce.
4. Best to store chili refrigerated for a day to allow the flavors to infuse before for heating to serve
Garnish each bowl chili with one tablespoon sharp cheddar cheese and one tablespoon pico de gallo or red onion on top of the cheese.
Venison Chili Pie: Garnish with ½ cup crushed frito's corn chips in bottom of bowl, one tablespoon sharp cheddar cheese and one tablespoon diced red onions ( ¼x¼' ) on top of the cheese and a few more fritos corn chips on top.
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