January 16, 2020–The spouse of my good friend KSR always has extra venison and duck from his hunting trips. I normally make meatballs with the ground venison but since it is winter I decided I would do a chili instead. Although it is 3 meats there were actually four since I also made a combined venison/ground beef mixture. This is your basic chili recipe: onions, peppers, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, black pepper, salt, and minced garlic.
The meats…ground venison, ground beef, and ground turkey,
I combined all of the dry ingredients and mixed half of the ground beef and venison.
In a separate bowl I combined fire roasted diced tomatoes with green chilies and some green chilis.
Sauté the onions, peppers, and spices until softened.
Everything goes pretty fast at this point so I set up my mise en place.
Once the vegetables were soft, I cooked the meats, breaking up the clumps with a spoon, until there was no pink. To the meat mixture I added drained kidney beans.
Next came the tomato mixture, tomato puree, and a couple of guajillo chilis that I had laying around. Bring everything to a simmer, cover, and cook for about 30 minutes.
Remove the lid and allow to simmer for another 30 minutes.
Season to taste with salt and pepper. Serve with your preferred toppings. I like cheddar cheese, sour cream, and scallions.
