Cooking with Crosby Roamann: Venison Chili

This Venison Chili from Miss Allie’s Kitchen is now my go-to venison chili. Even Juliana and the girls were super-impressed with the tones and flavors in this game-meat dish. The key is really the pinch of cinnamon and the addition of citrus on the meat – both are light touches that come through nicely on the palate. I made some minor alterations to the original – most notably the addition of a pound of deer strap steak that we received from friends Robert and Toffler Alvarez. Thanks guys!

Ingredients

• 2 Tbsp. olive oil
• 1 yellow onion, diced 
• 2 green bell peppers, diced
• 1 lb. ground venison
• 1 lb. deer strap
• 6 garlic cloves, minced
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 tsp. sweet paprika
• ½ tsp. cinnamon (mandatory)
• 1 and ½ tsp. salt
• ½ tsp. pepper
• 3 Tbsp. tomato paste 
• 2 tsp. Worchestershire sauce
• 1 orange, juiced (yes !!)
• 1 lime, juiced (yes !!)
• 2 cups (or one box) beef stock
• 1 box 13.8 oz. diced tomatoes, drained 
• One can 15 oz. black beans, drained and rinsed 
• One can 15 oz. kidney beans, drained and rinsed