It is finally cold in Texas. That means time for all things warm and comforting-big cozy sweaters, fires in the fireplace and soups, stews and Venison CHILI! A bowl of this smokey, spicy chili will warm your bones AND your tummy. (This recipe is made with ground venison, but works just as well with ground beef or ground protein of your choice)
Like many Texas men, Alan dutifully brings home a variety of wild game each fall to “provide for our family”. You know, in case the zombies come, or HEB goes out of business. And who am I to complain? The meat is lean, versatile and just about as organic as it gets. Not to mention pretty darned tasty.
So, this time of year, when I know that our freezers will be re-filling themselves with venison STAT, it’s time to use up any remainders of last years stash.
Tonight it is my turn to cook for some truly amazing ladies. When Alan and I made our big move a year ago, the only thing that pulled on my heart was leaving behind an amazing collection of friends. I was worried it would be hard to meet people and certain I would never create the kinds of friendships I left behind. WRONG. I still miss my friends, but these women are amazing, They feel like family and it feeds my soul to cook for them. So, I guess I better make it good, huh? Here goes.
Texas Chili
As with most soups, stews or chili-this is awesome on day one, and REALLY AMAZING on day two. So, a perfect make ahead dish if you’re feeding a crowd. Super Bowl Plans, anyone?
Yields: About 6-8 servings as a main course
- 3 lbs ground venison (or Red Stag, or Oryx, or Fallow Deer, or Gemsbok, or Black Buck- never mind, the Black Buck wasn't very good- but we've tried them all.) Or as a last ditch effort, you could run to the grocery store and actually just use beef. Assuming the zombies haven't closed it down
- 6 oz smoked pork jowl-1/4 inch dice (my hubby turned me on to this lovely, flavorful jewel of smoked meat, but if you don't keep it around- just use thick cut, good quality bacon)
- 28 oz can crushed tomatoes. (I use San Marzano- their acid level is lower than most and my big, tough, hunter husband has a sensitive tummy)
- 2 large sweet onions- chopped
- 2 poblano peppers-seeded and chopped
- 2 jalapenos- seeded and chopped
- 1 large shallot, chopped fine
- 6-8 large garlic cloves -chopped fine (in my house there really is no such thing as too much)
- 4T Chili Powder
- 2 T ground cumin
- 2T garlic powder
- couple pinches smoked paprika
- 1 T grape seed oil
- salt&pepper
- 1 bottle beer (or beef stock- but I'm telling you- beer is better)
- Heat the grape seed oil in a large, wide pot over medium high heat.
- Toss in the chopped, smoked pork jowl (or bacon) and cook until most of the fat is rendered off.
- Pour off most of the fat into a bowl. Don't ditch the fat just yet-we'll use a little more later. The venison is so lean, the pork jowl adds a little needed fat.) It is also the secret to making this chili so smoky, meaty and flavorful.
- Add the ground meat to your pot.
- Over medium to medium high heat, brown the meat, season with 3 T of the chili powder, 1 1/2 T cumin, 1 T garlic powder, salt and pepper.
- Once browned, pour meat into a bowl and set aside.
- Add a little of the reserved rendered fat to the pan and sauté the chopped onions about 5 minutes. Season with the other 1T of chili powder, 1/2T cumin, 1T garlic powder, salt, pepper and a couple pinches of smoked paprika. (The smoked paprika is the other secret ingredient - don't tell)
- Deglaze your pot with a splash of the beer-scraping up any browned bits off the bottom. Once it evaporates, add the poblanos & jalapenos.
- Sauté another 5-7 minutes until onions and peppers are tender.
- Add shallot and fresh chopped garlic and cook another 2 minutes.
- Add the meat back in to your onion/pepper mixture and add the crushed tomatoes and about 1/2 the bottle of beer. I used Blue Moon-just use what you have on hand.
- Continue to cook over medium heat about 10 minutes. If you need more liquid add a little more beer or beef stock.
- Reduce heat to low and let simmer for about 20 minutes while you enjoy the other half of the beer.
- After you've finished your beer, whip up a batch of my Alan's famous Jalapeno Cheese Cornbread.
- Preparation time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes
While the chili is simmering, whip up a batch of Alan’s Jalapeño Cornbread. My entire life, I was never a cornbread fan. Crumbly, dry, kind of bland. Then, Alan made this version when we were dating and changed my mind forever. Spicy, cheesy and not even in the same hemisphere as the dry stuff I was accustomed to.
Finally, provide plenty of accouterments so your guests can customize their bowl. We like diced red onion, shredded sharp cheddar, cilantro, avocado slices and lime wedges!
As always, thank you for being here! Don’t forget to sign up to receive new recipes in your inbox by entering your email in the box at the top right of the screen. Stay warm and Happy cooking!
For some other warm, comfort food options- check out our Tuscan White Bean and Sausage Soup. Or our Beef Stew with Porcini Mushrooms
Jalapeno Cornbread
Yummiest cornbread ever. I was never a cornbread fan until Alan made this for me when we were dating.
- 1 package Martha White's Sweet Yellow Cornbread mix
- 1 egg, beaten
- 1/2 C milk
- 1/4 C minced onion
- 2 minced pickled jalapeños - the kind from the can
- 2/3 can of sweet creamed corn
- 1/2 C shredded sharp cheddar
- Heat oven to 400 degrees
- Grease an 8x8 pan with butter-place in oven 7-8 minutes until hot.
- Combine mix, the milk and egg and stir until smooth
- Add the minced onion, minced jalepenos, the corn and cheddar.
- Stir to combine and pour into pan.
- Bake 20-25 minutes until golden brown and toothpick (or a clean knife) inserted in center comes out clean
Your post makes me want to pull out the soup kettle and start cooking!
Yes! Me too. Feel like I have to cook all my yummy soups and stews real quick before the weather warms back up!