Big Game Hunter Chili

Best to make 24 hours ahead, chill and de-grease, then re-heat slowly.

6 tablespoons oil (better if corn oil or bacon fat)

3 pounds chili-ground venison

1 pound chili-ground wild boar

10 stalks celery, coarsely chopped

8 tablespoons chili powder (prefer Gebhardt's) added throughout cooking

2 teaspoons brown sugar

4 bay leaves (remove before serving)

2 tablespoons fresh French thyme or I tablespoon dried thyme

1/2 teaspoon basil

1 tablespoon ground cumin or 3 tablespoons dried oregano

4 teaspoons salt

8 cloves garlic, very finely minced

1/2 cup chopped fresh cilantro

2 large yellow onions, minced

2 pounds (12 ounce can) tomatoes (stewed or whole, peeled), drained. If whole, mash or cut in half

2 cups dry red wine

2 green peppers, seeded and chopped

4 minced jalapeno peppers or 4 minced serrano or Japanese peppers or 8 crushed small dried red peppers to taste (4 is often enough) or 2 to 4 ounce can chopped green hot chilies

4 cups beef broth

2 tablespoons red wine vinegar

2 tablespoons tequila

1/2 cup Mexican beer

In a skillet, saute 6 onions, green peppers and garlic in oil. Remove from pan and brown meat in the same skillet.

Pour off grease from meat. Put meat, tomatoes, onions, peppers, garlic, and seasonings (one half the chili powder) in a large dutch oven and simmer covered for one hour.

Add red wine, tequila, beer, the rest of the chili powder, and enough water to cover (four to eight cups) and cook another 30 minutes without the cover until thickened. Add one cup boiling water to thin if necessary.

Adjust seasoning with salt and chili powder.

To increase quantity, add the following to each additional two pounds meat: four teaspoons chili powder, one teaspoon cumin, and garlic to taste.

Serve with: slabs cheddar or jack cheese, corn bread sticks, warm tortillas or French bread, beer or tequila.

Copyright 1998-2014 Stephen Ricciardelli