One of the blessings of living in South Dakota is a relatively abundant supply of venison, sometimes known as “speed beef.” We’ll be having some for our main meal today. Since I’m trying a new recipe for that, I’ll not post it (since I haven’t assembled the recipe, if you know what I mean). However, I’ve put together the following recipe for venison chili. It is tried, true and tasty, particularly at this time of year.
Five Pepper Venison Chili
- 2 lb venison, diced
- 16 oz can white hominy
- 12 oz can black beans
- 24 oz can tomatoes, diced
- 48 oz jar tomato/vegetable juice, spicy
- 1 large fresh bell pepper, diced
- 1 large fresh jalapeno pepper, diced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1 tsp garlic powder
- 1 T chili powder (up to 3 if you desire more chili flavor)
- 2 T olive oil
- 1/4 tsp cumin
- 1/4 cup red wine vinegar
- 1/4 cup all-purpose flour
- 1/2 cup water
- 3 T Worcestershire sauce
- 1 6-quart saucepan
- 1 medium iron skillet
- Assorted cups and spoons for measuring
Skillet: Combine venison, olive oil and garlic powder in skillet. Brown at medium to high heat. Stir in chili powder, salt and black and white pepper. Cover and simmer for one hour.
Saucepan: Drain the hominy and add it to the saucepan with the black beans, tomatoes, tomato juice, and jalapeno and bell peppers. Stir in the cumin, vinegar and Worcestershire sauce. Bring to a low boil and then back off the heat and let it simmer for one hour.
Together: Stir contents of skillet into the saucepan. Mix flour into water to create a paste. Stir paste into saucepan to thicken. Simmer for an additional half-hour or so until the bell peppers are at the preferred softness.
NOTE: Makes about a dozen bowls of chili, or enough for 4-6 hungry adults. I prefer using backstrap for the venison, but other, lesser cuts would probably work as well. While the name might suggest it, this is not a particularly hot chili. It would probably fall somewhere between the mild and medium on the scale–though I realize the scale is relative. You may, of course, kick it up a notch by using habanero chili powder instead of the regular or by including more jalapenos and doing away with the bell pepper, etc. Of course, if you do away with the bell pepper, then you would need to change the name to Four Pepper Venison Chili. Enjoy.