So, you could totally use beef for this, but since Tyler is a hunter, we always have venison.
I created this recipe for a chili contest at work. I don’t think I won, but it was well-liked! 🙂
The method is important here: sauteeing veggies, blooming the spices in the oil, a balance of flavors with salt/fat/acid. It’s different, but it’s good!
Chipotle Honey Venison Chili
Ingredients
- 1 T chili powder
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 2 tsp salt (divided)
- 1 tsp instant coffee
- 1 tsp beef boullion powder
- 1 T tomato paste
- 2 T neutral oil
- 1 diced onion
- 1 diced red pepper
- 1 can diced tomatoes
- 1 can rotel
- 1 can fire roasted tomatoes
- 1/2-1 cup water
- 1-2 lbs ground venison (or lean beef or bison)
- 1-3 chipotle peppers
- 4 T honey
- 1 T balsamic vinegar
- Chili fixings (sour cream, cheese, chives, crackers, etc.)
Directions
- Start by sautéing the onion and pepper in the oil over medium heat. You don’t want too much color, but you want everything soft and starting to slightly brown.
- Add the beef and break apart into crumbles as it cooks. Shouldn’t make too much fat. If you have more than a tablespoon or so, pour it off.
- Mix in the seasonings (chili, garlic, oregano, smoked paprika, pepper and 1 tsp salt) into the meat/veggies and fat and cook on medium, stirring frequently, for a few minutes (until things are very fragrant).
- In a blender, blend the can of diced tomatoes, the chipotle peppers (for us, one pepper is Remi’s level of heat, 2 is great for the adults and 3 is VERY spicy), and 1 tsp salt until smooth.
- Add the cans of rotel, fire roasted tomatoes, blended mixture, instant coffee, bouillon, and water (to your thickness liking) to the meat mixture and bring to a boil.
- Once it’s your desired thickness, add the honey and stir well to combine.
- RIGHT before serving, mix in the tablespoon of balsamic.
- Top with chili fixings and enjoy!
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