It is now officially cold outside. With snow in the forecast for tonight and tomorrow, I wanted to share my own version of chili. This was also a request in the comment of a friend in my very first cooking post!
While home for the holidays, my dad helped to load me up with fresh venison – the first critical ingredient for my chili. I’ve made chili with beef and turkey, but none of it can compare to the venison. It is so flavorful and lean. You don’t have to drain any fat off of the meat because there isn’t any. I begin with 2 lbs. of venison and brown it.
While the venison is browning, chop two bunches of tomatoes ripened on the vine. I like my chili to be chunky, so these are slightly larger than diced.
I combine the venison and tomatoes into a large pot. I use the same pan where I browned the venison to sautee 2 chili pepper, 2 jalapenos, 1 onion, and 1 green pepper in a little olive oil.
Next, I add 2 cans of hot chili beans. You can choose mild or original if you don’t like as much heat in your chili.
Then, I add 2 packets of original chili seasoning. Maybe one day I’ll try making my own. This is the one place where I don’t go “hot” so that I can balance out the other hot ingredients and multiple peppers.
When you mix this all together, it will look very thick. Too thick.
However, as it simmers, the tomatoes release enough water to reduce the thickness.
I let it simmer for 5-6 hours. Top it off with sour cream and shredded cheddar!