Lone Star Venison Chili
4 lbs. venison in fine dice
2 large onions, chopped
1 Tbsp oil, to brown the meat
Pinch of sugar*
Scatter of salt and pepper, perhaps 1/4 tsp each
2 tsp comino seeds
2 tsp ground comino
2 Tbsp Gebhardts Eagle Brand chili powder
2 Tbsp half-sharp paprika (Bolners Fiesta brand)
1 1/2 Tbsp pasilla chili powder
2 tsp New Mexico chili powder
1/2 tsp black pepper
1/2 tsp garlic powder
about 3 tsp salt (coarse kosher salt), to taste
Water as needed
Sprinkle the meat with a little salt and pepper, and a good pinch of sugar
(*helps to brown the meat nicely). In a deep pot, brown the meat in the oil;
cook until almost all the moisture has left the meat. Add the chopped onions
and cook until translucent. Stir in the spice powders and comino seeds to coat
in the oil and cook for a couple of minutes for flavor depth. Add water to
cover the meat nicely and simmer for 8 hours, adding water as necessary and
stirring frequently. (Start early !) Begin to reduce the chili about 3 hours
before serving, adjusting spices as needed.
Thanks to Danny for the venison ! You hunt, I'll cook !
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