Vension Chili

Jessie James | Interior Investments

“This chili is sure to wow your guests. Each ingredient is well thought out to provide balance through various textures, flavors, aromatics, mouthfeels, and emotions.”

Ingredients

*This recipe was created for a 250 person Chili Cook Off, qtys will vary

  • 4 lbs. ground venison

  • 1 pound apple-smoked bacon, diced

  • 2 medium yellow onions, diced

  • 3 bell peppers, various colors, diced

  • 2 garlic cloves, minced

  • 1 14 oz can diced tomatoes

  • 1 7 oz can chipotle peppers, chopped

  • 2 4 oz cans diced green chiles

  • 1 tbsp crushed red pepper flakes

  • ¼ cup ground cumin

  • ¼ cup chili powder

  • ¼ cup ancho chili powder

  • Salt and pepper to taste

  • 1 6 oz can tomato paste

  • 32 oz chicken stock

  • ½ bunch cilantro, chopped, including stems

  • 1 tsp dried rosemary

  • 16 oz dried cherries

  • 1 cup dried shiitake or porcini mushrooms, wrapped in cheesecloth

  • 3 tbsp balsamic vinegar

  • 3 oz bourbon

  • Tortilla strips for garnish

  • Goat cheese crumbles for garnish

 

Instructions

Cook venison and bacon in large pot over medium heat until no longer pink. Drain fat. Add onion, bell peppers, garlic, tomatoes, chipotle and chile peppers, spices, tomato paste, and stock. Simmer 1 hour.

After 1 hour, stir in cilantro, rosemary, cherries, mushrooms, vinegar and bourbon. Simmer another 30 minutes. Remove mushrooms prior to serving. Garnish with crispy tortilla strips and creamy goat cheese.