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Extreme Chili - Venison

For the pepper heads here this may be tame but this was made for public consumption at a charity event. I make my own much hotter!


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Extreme Chili with 15 pepper blend

For this recipe I used a mix of frozen peppers from the previous seasons harvest and our 15 pepper blend. This also contains venison and you can substitute that ingredient with ground chuck for those who dare not eat or cannot acquire venison. It just happened that I had fresh venison on hand and wanted to use a very lean meat since the chorizo already offers plenty of fat for flavor.

This will produce 4 to 5 quarts.
  • 4 tablespoons olive oil
  • 1 large yellow or orange bell pepper, diced
  • 1 large red bell pepper, diced
  • 2 medium Vidalia onion, diced
  • 6 garlic cloves, minced
  • 3 hot peppers, minced – I use a mix depending on heat level I wish to achieve
  • 6 tablespoons ground cumin
  • 4 tablespoons dried oregano
  • 2 tablespoons chili powder
  • 2 tablespoon ground cinnamon
  • 2 teaspoons 15 pepper blend
  • 2 pounds diced venison or (2 pounds ground beef chuck)
  • 10 to 12 links Mexican chorizo, remove meat from casings and discard casings
  • 6 tablespoons Worcestershire sauce
  • 4 tablespoons Gravy Master
  • 4 tablespoons hot sauce (I used Susie’s Hot Sauce – Tear drops)
  • 2 (6-ounce) cans tomato paste or 1 (14-ounce) can tomato paste
  • 4 cups beef broth
  • 5 to 7 bay leaves
  • Sea salt and fresh cracked pepper

Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the onions, peppers and garlic and sauté until tender, 7 or 8 minutes. Make sure to stir often so that you do not burn the garlic and the vegetables cook evenly. Add dry spices/herbs, cumin, oregano, chili powder and 15 pepper blend, another 6 to 7 minutes. If the spices/herbs appear to stick to bottom continue stirring. Add venison and chorizo, I use a spatula to break apart meat as the cooking process continues. Add wet ingredients, Worcestershire, Gravy Master, hot sauce, and tomato paste. When tomato paste turns brown and appears caramelized, add beef broth and bay leaves. Bring to a boil and allow simmering for an hour or more. I prefer to season with salt and pepper to taste on a per bowl basis, I actually do not use any personally.

This recipe was a People’s Choice award winner at the 1st Annual Chili Cook Off for Charity ~ Compassionate Care Hospice
 
Sounds interesting. Care to share what the 15 peppers are in the blend? Not the recipe, just the names.
 
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