Chili is the ultimate cold weather comfort food. The best part about chili is the ability to prepare a large batch ahead of time and freeze it. A large container of chili comes with us in our cooler for our week long adventure in the mini cabin. A staple that can be warmed over a portable stove.
This hunting camp delicacy can then be poured in a bread bowl. A warm, hearty treat, after a night in the woods with those you care about. Stories told around the table of our success and near misses. Moments like these make me wonder if it is the time with others that warm me or the chili.
*Note: Many prefer to add pork sausage to chili. I prefer to add ground turkey.
What ingredients do I need?
- 1 pound ground Venison (or other game meat)
- 1 pound ground Italian Turkey (or pork sausage)
- 1 bell pepper
- 2 carrots
- 3 cloves garlic
- 1 ½ tablespoons Mexican chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- ⅛ teaspoon coriander
- ½ teaspoon oregano
- 2 chipotle chilies in adobe sauce (found in a can in the International foods aisle)
- 2 teaspoons adobe sauce from the can
- Salt and pepper
- 1 (28 oz.) can whole tomatoes crushed by hand
- 2 cups beef stock
- 1 beer of choice (we use Leinenkugels Oktoberfest but any beer of choice works)
- 2 bay leaves
- 1 can Northern Beans rinsed
- 1 can Light Kidney Beans rinsed
- 1 can Hot Chili Beans ( we use Brooks beans)
- In a large pot brown the venison and turkey together until well browned. This will take about 5 minutes.
- Add the carrots, bell pepper, garlic, and seasoning. Cook until the vegetables are soft. This will take about 6 minutes.
- Add the tomatoes, stock, beer, and bay leaves and allow to simmer for 40 minutes. Stir occasionally.
- Add the beans and allow to cook another 20 minutes.
- Pour the chili into warm bread bowls or a bowl with a side of Famous Dave’s cornbread. Of course Jiffy Mix cornbread is a good choice too.
Bountiful harvests and happy cooking,
Recipe prepared by Jennifer Hiller