We love chili! I mean seriously, who doesn’t? In the freezing Northeast section of the United States, especially this winter, it has been a decided advantage. Warming oneself from the inside out! My husband hunts in the fall. Early in our marriage, I learned to use venison in lots of recipes that formerly, I would have used beef. There are many advantages to substituting venison for the beef in recipes. Venison has 160 less calories per pound than beef. Also, venison has 4 grams of Saturated fat as opposed to 12 grams in Beef. As a result, venison is much healthier than beef!
Brown Chorizo in a large dutch oven, over high heat. Remove to slow cooker.
Brown ground beef in the same pan.
Remove to slow cooker.
While Chorizo and beef are browning, trim venison leg roast.
Cut roast into chunks about an inch and a half square.
Brown in the same pan.
Remove to slow cooker.
Dice onion and garlic.
Turn heat down to medium low. Don’t worry if your pan seems really brown. That’s where all of your flavor resides. Brown onions in same pan, scraping up bits. When the onions are starting to brown, add garlic.
Dice about 1 tablespoon jalapeno. In this case, I was out of fresh jalapeno so I always have pickled jalapeno in the pantry.
Add jalapeno to the onions and garlic.
I used a mixture of yellow cherry tomatoes and red cherry tomatoes that I froze last summer. You could use any tomatoes, in their own juice, you have on hand.
Add some of the tomatoes to the pan with the onion, garlic and jalapenos. Make sure you scrape all of the nice browned bits from the bottom of the pan.
Use about half of a can of Chipotles in Adobo. (Freeze the rest of the can for another use.) Dice them up.
Once you’ve scraped all of the browned bits from the bottom of the dutch oven that the meats were browned in, add the contents of the dutch oven and all of the rest of the tomatoes to the crockpot.
Add the chipotles and kidney beans or black beans to the crockpot. You can substitute almost any canned bean you have in the pantry, black eyed peas, white beans, pinto beans, black beans, dark or light kidney beans, etc.
Add all your spices. In this case; salt, pepper, cumin, coriander, chili powder, and oregano.
Fast forward…. I start the slow cooker on high until the mixture is coming to a slow boil. Then lower heat to low and cook for a few more hours. Timing isn’t that crucial but I usually let it go for at least 2 hours. Let the chili cool to room temperature and refrigerate overnight. Scrape off the accumulated fat from the top of the chili and then repeat the heating process. Turn on high until it comes to a slow boil, it usually takes at least an hour when cold. Lower heat to low and cook along for at least 5 more hours. This will render the meats melt in your mouth tender. Add about half cup of corn meal about half an hour before serving. It will thicken it nicely and add a great flavor.
Adjust spices just before serving.
Serve with a slice of cornbread and some veges or a side salad.
Triple Delight Chili
Great for those chilly winter days to warm you from the inside out!
- 1 Tbsp . Extra virgin olive oil , plus more, if required.
- 2 links fresh Chorizo. removed from casings
- 3/4 lbs . Venison stew meat
- 1 1/4 lb . ground beef
- 2 c . onion , chopped
- 6-8 cloves garlic , minced
- 1 Tbsp . pickled jalapenos or 1 small fresh jalapeno chili , minced
- 1/2 can (7 oz.) chipotle in adobo - chopped
- 1 large can (27 oz.) dark red kidney beans
- 14 c . crushed tomatoes
- 1 Tbsp . chili powder
- 1 Tbsp . cumin
- 1 Tbsp . coriander
- 2 tsp . oregano
- 1 Tbsp . salt
- 1 Tbsp . pepper
- 1/2 c . corn meal
- Brown chorizo in a large heavy bottom frying pan with olive oil over medium high heat.. Break up and stir chotizo until nicely browned. Remove to Crockpot.
- Add more olive oil, if pan seems dry.
- Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
- Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker when browned.
- Turn heat down to medium low heat. Saute' onion until translucent.
- Add garlic and saute' for a few more minutes.
- Add jalapenos, chipotles and a few cups of tomatoes.
- Let the tomatoes loosen the fond (the brown stuff) from the bottom of the pan. It should take 5 to 10 minutes on medium heat,
- Meanwhile, add the rest of the tomatoes, and all the spices to the slow cooker.
- When the bottom of the dutch oven is clean, transfer all of the ingredients to the slow cooker.
- Heat the chili on high until the mixture comes to a low bubble, then reduce heat to low. Cook for a few hours on low, then cool to room temperature and refrigerate overnight. This is an important step. If you have to have it for dinner the same night, it won't be as good!
- The next morning scrape off the accumulated fat off the top and discard. Return to slow cooker for about an hour until the chili comes to a slow boil.
- Reduce heat to low and cook for another 5 hours or more. 8 hours won't hurt it.
- About 1/2 hour before serving, remove lid and stir in corn meal.
- Serve hot with cornbread and a side salad, if desired.
Originally Published 2/27/2015