Venison Chili

Serves 10

I was delighted to discover the subtle quality farm-raised venison brings to chili, the meat’s gently gamy flavor taking the place of the more pronounced flavor of ground beef.

If you’ve never made venison, this is a good way to introduce it in your kitchen because it’s difficult to overcook it here. (There’s a fine line between perfectly cooked and overcooked venison, which makes grilling venison chops or steaks a daunting task for some home cooks.) If you are unable to find venison, this recipe is also delicious made with coarsely ground, lean beef. This makes a deliberately large batch of chili; people seem unable to resist seconds, and it’s a favorite for leftovers.

Serve this over brown rice.

 

2 pounds boneless venison leg meat, coarsely ground

Coarse salt

Freshly ground black pepper

7 cloves garlic, peeled and minced

2 tablespoons olive oil

1 large carrot, cut into small dice

1 medium Spanish onion, cut into small dice

2 stalks celery, cut into small dice

1 tablespoon chopped fresh thyme leaves

¹/₄ cup distilled white vinegar

¹/₄ cup tomato paste

1 cup dark beer

One 14¹/₂-ounce can stewed tomatoes

4 plum tomatoes, chopped

Half a 7-ounce can chipotle chiles in adobo (about 5 peppers), finely chopped

1 cup store-bought, reduced-sodium beef broth

1 teaspoon ground cumin

1 teaspoon ground coriander

¹/₄ teaspoon cayenne pepper

1 teaspoon sugar

1 bay leaf

Two 15-ounce cans red kidney beans, drained and rinsed

¹/₂ cup sour cream, optional

3 scallions, thinly sliced, optional

 

1. Put the venison in a bowl and season with 5 teaspoons salt, 2 teaspoons black pepper, and half of the garlic. Set aside for 30 minutes.

2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the venison and cook, stirring, until browned, 3 to 5 minutes.

3. Add the carrot, onion, and celery, season with salt and pepper, and cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the remaining garlic and the thyme and cook for 5 minutes. Add the vinegar to the pot and bring to a boil, scraping the bottom of the pot to loosen any browned bits. Add the tomato paste and 1 tablespoon salt and cook for 2 minutes, stirring to coat the other ingredients with the paste and integrate all the flavors.

4. Add the beer, raise the heat until the mixture boils, then lower the heat and simmer until the beer is reduced by half, about 4 minutes. Add the tomatoes, chipotle peppers, broth, cumin, coriander, cayenne pepper, sugar, bay leaf, and 1 tablespoon salt to the pot, stir, and let simmer gently for 45 minutes.

5. Add the kidney beans to the pot and cook for another 15 minutes, or until the chili is thickened.

6. Pick out and discard the thyme sprigs and bay leaf. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.

7. To serve, divide the chili among 10 bowls and garnish with the sour cream and scallion, if desired.