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 

Prep:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the ground venison and deer strap and brown on all side
3. Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for a couple minutes. Add the tomato paste. Cook for an additional minute, incorporating the tomato paste. 
4. Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans. 
5. Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer on low for an hour
6. Ladle up generous portions, top with your favorite chili toppings, and serve.