Tuesday, August 08, 2006

Venison Chili Recipe

1 1/2 cups diced onion (I use the pre-chopped frozen kind)
2 lbs of ground venison (or 2 lbs of any combination of venison and
any other meat)
1 Tblsp ground chipotle pepper (this is for the freezer, where heat
intensifies. If you like it hotter and will be eating it fresh, double
this amount)
2 - 15 oz cans organic beans ( I used 1 can red, 1 can mixed chili
beans) If you are from Texas, just leave out the beans, eh?
2 - 28 oz cans of Dei Fratelli chopped tomatoes (seasoned is good

I normally would add some cumin to chili, but I think the earthiness
of the venison is enough, and the cumin seems to fight with that.

Cook until it reaches the consistency you like best. Oscar likes his
very thick, almost thick enough to rollerskate on.
Just before serving/putting in freezer containers, salt to taste and
add a squeeze or two of lime juice, and a shot of tequila. You can use
whisky instead, if its Scottish Chili.

Makes enough to fill my dutch oven.

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