February 4th, 2011

cook with fire

Now it can be told

We had some venison already cooked, left over from the chili I made for last week's Chili Cookoff. Deanne asked if I could remember the spices and make another batch. I think I came close. So, here's my recipe (all amounts are approximate).

Venison Chipotle Chili

c. 2 lb. ground venison
1 lg. yellow onion, diced
2 chipotles in adobo sauce, minced
1-2 15-oz. cans of black beans
2 28-oz cans of diced or crushed tomatoes
c. 2 pints of chicken stock or bouillon
1 sprig fresh rosemary, stripped
1 Tbsp cumin
2 tsp salt
2 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp fresh-ground black pepper

Fry up venison in a bit of olive oil with the onion.
Dump everything into a large stock pot.
Simmer until consistency you desire or dinnertime.
Adjust seasonings, simmer a few more minutes, and eat.