Main Dish
Venison Chili
Virginia Dare Winery
22281 Chianti Rd
Geyserville, CA 95441
virginiadarewinery.com
- RECIPE YEAR: 2017
- RECIPE BY: Loretta
- YIELD: Serves 4
- PAIRS WELL WITH: Manteo
A warm, spicy venison chili, lean and moist, is served with grilled bread taco. As with any chili or stew, it is always better to make it ahead of time and then warm it up as needed; the flavors will get bolder and stronger. We use venison but you can swap in beef instead.
Ingredients:
- 1/4 pound mushrooms, minced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground venison
- 3 tablespoons guajillo paste
- 3 tablespoons pasilla paste
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons dry mustard
- 1 1/2 tablespoons toasted and ground cumin
- 2 teaspoons toasted and ground coriander
- 1 teaspoon chipotle powder
- 3 juniper berries, crushed and ground
- 1 1/2 ounces tomato paste
- 3 cups bison or beef broth
- 1/4 pound kidney beans, cooked until tender
Directions:
In a large pot, combine the mushrooms, onion and garlic and cook, stirring occasionally, until browned. Add the venison and cook, stirring occasionally, until browned. Add the guajillo paste, pasilla paste, paprika, mustard, cumin, coriander, chipotle powder, juniper berries, tomato paste and broth and bring to a boil. Reduce the heat and simmer until the chili is thickened, 20 to 30 minutes. Add the beans and smash some of them with a fork to thicken the chili. Ladle into bowls and serve. If not serving right away, cool the chili in an ice bath, then cover and refrigerate.
