Venison Black Bean Chili Recipes

Steps:

• Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
• Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

Steps:

• Salt and pepper the meat and brown it in a large skillet with butter.
• Put the diced tomatoes and chipotles in a blender and puree them.
• Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
• While the chili is simmering, sauté the onion until soft and set aside.
• Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.

Steps:

• Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

Steps:

• Wash and pat dry meat dry.
• Mix ingredients together well in a large bowl.
• Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
• Add venison to baggies and add marinade.
• Seal to remove most air, but leave enough so it will shift when turned (at least twice).
• Marinate meat overnight prior to cooking please.
• In a crock-pot, pour in chicken stock and begin heating on high heat.
• In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
• Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
• Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
• Bring to a simmer and cook until reduced by half, 30-35 minutes.
• Add mixture to chicken stock in crock-pot.
• Meanwhile, in large skillet heat oil and fry bacon until it browns.
• Remove bacon-leaving grease behind; add venison, salt and pepper.
• Brown the meat, stirring occasionally, until brown.
• Add crumbled bacon, meat and black beans to mixture in crock-pot.
• Add additional spices if necessary.
• Let simmer on high for about 3 hours.
• Taste for seasoning after about 1 hour.
• Turn heat to low and cook until ready to serve.
• The longer it cooks, the better it gets!
• Enjoy!