Venison Chili

Recipe Ingredients

4		Pasilla chilies - seeded
2		Ancho chilies - seeded
1		Arbol chile - seeded
2 cups	474ml	Chicken broth - divided
2		Corn tortillas - quartered
6 tablespoons	90ml	Corn oil
1 1/2 lbs	681g / 24oz	Venison - cut in 1/2" cubes
1 lb	454g / 16oz	Yellow onion - peeled and minced (large)
4		Garlic - peeled and minced
2 tablespoons	30ml	Cumin powder
1 1/2 cups	355ml	Beer, dark
4 cups	948ml	Beef stock
1		Cinnamon stick
8 sections		Cilantro - fresh
1		Lime - juiced
1/4 teaspoon	1.3ml	Salt - to taste
1/4 teaspoon	1.3ml	Ground black pepper - to taste

Recipe Instructions

To cook chilies: In medium saucepan, combine pasilla, ancho, and arbol chilies and 1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat.

Simmer for 10 minutes, or until chilies are soft, stirring occasionally. Cool slightly. Pour into blender. Add tortillas.

Puree until smooth (Note: If chile mixture is too thick to puree, add additional chicken stock, 1 tablespoon at a time, as necessary). Set aside.

To cook chili: In large saute pan, heat corn oil over medium high heat. When oil smokes, add meat cubes. Cook, stirring frequently for 3 to 5 minutes, or until just brown.

Using slotted spoon, remove meat from pan. Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well browned.

Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes, stirring frequently to prevent scorching. Mixture will be thick and dark.

Add meat, beer, and beef stock. Stir well. Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half. Remove from heat. Stir in cinnamon and cilantro bundle.

Set aside, without stirring, for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with salt and pepper.

Source:
The Mansion on Turtle Creek, Dallas, TX

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