CLOUDY?

COLD?

WET?

ICE?

SNOW?

If you are in Texas, you have likely seen at least one of these weather conditions this week.  Personally, I think it is time to open the freezer and make some Venison Chili.

 

Thanks to Adam West, Executive Chef at The Porch Restaurant, we can all enjoy a warm dinner tonight.  If you are not convinced yet, the recipe includes bacon fat and Shiner Bock!

 

RECIPE: ADAM’S TEXAS VENISON CHILI

2 Tbsp.           Veg oil or bacon fat

1 each            Yellow onion, diced Medium

1 each            Jalapeno Peppers, seeded and Diced  fine

1 each            Poblano peppers, seeded, and diced medium

½ head          Garlic, minced

2 tsp.              Salt

1 pound         Venison, Burger Grind

1 pound         Venison, Chili Grind or small diced

2 Tbsp.           Your favorite Chili powder

½ tsp              Cinnamon

1/4 cup           Dark Chocolate Chips

½ tsp             ground cumin

1 bottle           Shiner Bock

1 can              Tomatoes (Crushed with Juice)

1 can              Tomato Juice

1 can              Tomato Paste

 

In a large pot, heat 1 tablespoon oil over medium-high heat. Add the onions and sauté until softened and starting to brown (10 minutes). Add the peppers and garlic, reduce the heat to medium and cook, stirring occasionally, until the peppers soften (another 8 to 10 minutes). Reserve.

Return pot to medium heat and add 1 Tbsp. oil and add meat to pot. Allow to sear for approximately 10 minutes and then stir in order to brown as evenly as possible. Once browned, add seasonings and beer. Allow to cook for 15 minutes before adding the crushed tomatoes, tomato juice, and paste. Allow to simmer for one hour and add Dark chocolate

Check seasoning and adjust as needed. Garnish with Fritos, chopped fresh onion, cheddar, and sour cream.