Venison Chili

This is an awesome recipe that takes a little time to prepare but the results are well worth the effort!

INGREDIENTS
2 lbs. “Chili Grind” Beef Chuck Roast
1 lb. backstrap- cubed in 3/4 inch pieces, you can use top of round instead if so desired.

Bag #1
4 Tbsp Chili Powder – (Dark Ancho, its rich in flavor) *Substitution shown at bottom
3 cloves of garlic
1 medium white onion
1/2 Tsp-Black Pepper
1/2 Tsp-Salt
1/2 Tsp-Cayenne Pepper

Bag #2
3 Tbsp Texas Gourmet’s Sweet Chipotle Season All
3 Tbsp-Cumin
2 Tsp-Garlic Powder
1/16th Tsp-cinnamon
1/2 Tsp-Oregano Leaf
2 Fresh Jalapeno- seeded and chopped

Other Ingredients:
1 can (14-1/2 oz.) Swanson Chicken Broth
1 can (14-1/2 oz.) Swanson Beef Broth
1 can (14-1/2 oz.) Stewed Tomatoes
1 can (8 oz.) Hunts “No Salt Added” Tomato
1 Knorr Beef Bullion Cube
1 Tsp. Light Brown Sugar
1 Beer [Bock Style]

PREPARATION
Add “Room Temperature” meat to a hot cast iron skillet, brown it until it Starts to make it’s own juice.

Stir continuously, add both cans of broth, and Bag #1. Cook covered at a medium boil for 45 minutes.

Uncover and stir every 10 minutes. Add water and beer as needed. Add tomato sauce, stewed tomatoes and add Bag #2. Add 1 Beef bullion cube. Add 1/2 tsp light brown sugar.

Use the following to season to taste:
Salt
Cayenne Pepper – for hot front taste
White Pepper – for hot front taste
Brown Sugar – for a sweeter taste

Ready to eat – Better next day!

Bon Appétit!

Wild Game