Game & Fish Dish
VENISON CHILI
Serves 8-10
•
2 lbs ground venison (or ground chuck or
2 lbs ground venison (or ground chuck or a combination)
•2 tablespoons vegetable oil
2 tablespoons vegetable oil •1 very large onion, cut into 1” cubes
1 very large onion, cut into 1” cubes•2 tablespoons fresh garlic, finely minced
2 tablespoons fresh garlic, finely minced•1 28oz can diced tomatoes with juice
1 28oz can diced tomatoes with juice•1 28oz can crushed tomatoes
1 28oz can crushed tomatoes•3 cups beef broth (or more to thin as desired)
3 cups beef broth (or more to thin as desired)•½ teaspoon turmeric
½ teaspoon turmeric•2 teaspoons Kitchen Bouquet®
2 teaspoons Kitchen Bouquet®•1 tablespoon prepared horseradish
1 tablespoon prepared horseradish•2 tablespoons Worcestershire Sauce®
2 tablespoons Worcestershire Sauce®•2 tablespoons dark chili powder
2 tablespoons dark chili powder•1 tablespoon chipotle chili powder
1 tablespoon chipotle chili powder•1 tablespoon passila chili powder
1 tablespoon passila chili powder•2 15oz cans chili hot beans, drained
2 15oz cans chili hot beans, drained•Salt to taste
Salt to tasteEquipment: Dutch Oven
Set the EGG for direct cooking.
Preheat the EGG to 350ºF.
• Brown beef in a Dutch oven; drain fat and remove beef. Add vegetable oil and onion and sauté for five minutes until translucent. Add garlic and sauté for one minute more being careful not to burn garlic. Add browned beef and all other ingredients except beans. Simmer for one hour and add beans near end of cooking. Simmer for one additional hour if time permits.
• Increase the amount of chili powder for spicier taste. Serve topped with a dollop of sour cream and grated cheddar cheese.
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