Number of Servings - 10 to 12
5 lbs. ground venison with 1/2 to 3/4 lbs beef fat added
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon red pepper flakes
7 tablespoons chili powder (check for taste)
1 large onion minced
1/4 cup cornmeal
1 can (22 ounces) of chili beans
salt and pepper (check for taste)
Grated Jack cheese (optional garnish)
Sour cream on the side
Put ground venison into a suitable pot and barely cover with hot water. Stir to break up meat - get all lumps out. Let simmer for 1 hour or two - adding more water if needed to keep meat covered. Put pot in refrigerator for over night.
Next morning you should see fat from ground meat will form a thin white crust. Remove all the crust with a fork and discard
Reheat pot and stir in the oregano, cumin, red pepper flakes, chili powder and minced onion. Cover and simmer on very low heat - Don't boil. Simmer for one to two hours adding more hot water if needed.
Remove 1/2 cup of hot broth and stir the cornmeal into it. Pour a little of the resulting paste into chili. Stir in and simmer for another 20 minutes or so. Repeat until the chili is as thick as you like it. Stir in beans and heat through.
Serve in hot bowls with sprinkle of cheese or some sour cream on the side
Notes & Variations:
Instead of adding the canned chili bean you may cook 3 to 4 pounds of dry beans and add them to the venison chili. Soak the beans over night and then cook them till they just start to get soft. Another variations would be to eliminate the beans and just serve the venison chili.
Contributor: Paul Seuberlich, RRGC