Chili Con Carne with Venison

Ingredients

Chili Paste::

• 2 Tbsp tomato paste
• 2 Tbsp ground cumin
• 1 Tbsp ancho powder
• 1 ½ tsp smoked paprika
• ½ tsp ground coriander
• 1 tsp dried oregano
• 1 Tbsp water

Sugar-Cured Jalapeños:

• 1 jalapeño pepper, seeded, thinly sliced
• 1 Tbsp granulated sugar
• 1 Tbsp white wine vinegar

Chili:

• 2 lbs Silver Fern Venison Diced
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp extra-virgin olive oil
• 1 large yellow onion, small diced, plus more for garnish
• 1 poblano pepper, small diced
• 1 jalapeño pepper, seeded, minced
• 4 garlic cloves, minced
• 1 Tbsp brown sugar
• ½ oz bittersweet chocolate
• 1 ½ Tbsp Worcestershire sauce
• 4 cups beef stock
• 1 14-oz can tomato sauce
• Cilantro sprigs, for garnish
• Tortilla chips, for garnish
• Crema, for garnish

Method

Step 1: To make the chili paste: In a small bowl, combine the tomato paste, cumin, ancho powder, paprika, coriander, oregano and water. Stir to combine, and set aside.

Step 2: To make the sugar-cured jalapeños: In a small bowl, combine the jalapeños, sugar and vinegar, and stir to coat. Cover with plastic wrap and set aside.

Step 3: To make the chili: In a medium bowl, season the diced venison meat with the salt and pepper, and toss to coat.

Step 4: In a 4-quart Dutch oven, heat the olive oil over medium-high heat until it shimmers. Working in 3 batches, sear the meat until crispy and caramelized on all sides, about 5 minutes per batch. Transfer the seared meat to a plate.

Step 5: Lower the heat to medium and add the onions, poblano, jalapeños and garlic. Sauté until the onions are translucent and very fragrant, 7 to 10 minutes.

Step 6: Stir in the chili paste, coating all of the vegetables, and continue to sauté for another 5 minutes, or until the paste is brick red.

Step 7: Add the venison and stir to coat the meat in the chili paste.

Step 8: Add the brown sugar and chocolate, and stir until melted. Then pour in the Worcestershire sauce, beef stock and tomato sauce, and bring to a rapid simmer.

Step 9: Reduce the heat to low and simmer for 2 ½ to 3 hours or until the venison is tender and pulls apart with a fork.

Step 10: Garnish with sugar-cured jalapeños, diced onions, cilantro sprigs, tortilla chips and crema, and serve hot.