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Sean McBride
 
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