Texas Deer Chili Food

TEXAS VENISON CHILI

Steps:

• For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
• For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
• Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
• Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.

TEXAS DEER CHILI

Steps:

• Place shortening in a pot and melt over medium high heat.
• Brown venison and beef together with the onion and garlic in the shortening.
• Add water, tomato sauce and spices and stir to combine.
• Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes.
• Add "first addition" spices and 2 cups water to the mixture and stir to combine.
• Cover and simmer until the mixture begins to thicken or about 45 minutes.
• Add "second addition" spices and 2 cups water to the mixture and stir to combine.
• Cover and simmer until the mixture begins to thicken or about 30 minutes.
• We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!

TEXAS CHILI

Steps:

• For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
• For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
• For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
• For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
• Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.

TEXAS CHILI

Steps:

• Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
• In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
• Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
• Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
• Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
• In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
• Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
• Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
• In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
• In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

DAD'S VENISON CHILI

Steps:

• Brown the venison in a stock pot (I use non-stick).
• Add onion and pepper, saute until slightly soft, about 5-10 minutes.
• Add remaining ingredients, cover, and simmer for 1.5 hours.
• I serve mine with a little sour cream and diced onion on top, and some crusty bread.
• My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
• We agree that it is best served with an ice cold beer.