Venison Chili With Black Beans

By davidgoodman

Ingredients

• 1/4 cup cooking oil, divided
• 1 1/2 pounds coarsely ground venison meat or beef chuck
• 1 pound coarsely ground pork
• 3 cloves garlic
• 1 whole jalapeno chile, stemmed
• 2 small yellow onions
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon each pepper, celery seed, dried oregano, paprika
• 1/4 teaspoon each anise seed, cayenne pepper, red pepper flakes
• Pinch of ground cloves
• 1 teaspoon salt
• 1 bay leaf
• 1 28-ounce can diced tomatoes in juice
• 2 1/2 cups chili sauce
• 1 1/2 cups chicken broth
• 1 6-ounce can tomato paste

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Heat 2 tbsp. oil in a 4-quart Dutch oven or other wide heavy pot over medium-high heat. Working in batches, crumble the venison (or beef) and pork in the pot and brown, breaking meat up with a wooden spoon as it cooks, about 5 minutes per batch. Transfer meat to a bowl as cooked. (If substituting beef, drain the accumulated grease from the meat in a colander before proceeding; if using venison and pork, drain grease if desired.)

While the meat is cooking, place the garlic, jalapeno and remaining 2 tablespoons oil into a blender and process it into a smooth puree about 1 minute.

Return the cooked meat to the pot, add the puree onions, chili powder, cumin, thyme, black pepper, celery seed, oregano, paprika, anise seed, cayenne, red pepper flakes, cloves, salt, and bay leaf. Stir well to combine and reduce heat to maintain a simmer for 5 minutes.

Add the diced tomatoes, chili sauce, broth and tomato paste. Stir until combined, bring to a boil and then simmer 2 to 2 1/2 hours. Discard bay leaf.

Serve with black beans and cheddar cheese.