
April 20, 2024 |
Sean McBride
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