I started making this chili when our neighbors first started bringing us fresh venison. I never developed a taste for wild meat, growing up in the city, so I was looking for a way to disguise the flavor. But instead I discovered the best flavor in the world I hope you like this, my kids say "It's so good I wanna cry!" Wild...
Provided by Victoria Meyers
Categories Chili
Time 12h
Number Of Ingredients 17
Steps:
- 1. Soak dry beans and ancho chilis overnight (about 8 hrs) in cold salted water. Then cook over medium low heat about 3 hours, until the skins are loose. Remove ancho chilis from pot and set aside to cool.
- 2. Chop raw bacon into one inch pieces, add to large hot cast iron skillet. Cook on medium heat and stir until bacon is almost done but not crisp.
- 3. Meanwhile, slice ancho chilis in half length-wise. With clean bare hands remove stems and seeds, and anything that feels hard. Scrape the meat off the skins with a knife and return to the pot. Discard the stems, seeds, and skins. Chop onions, bell peppers, celery, and garlic.
- 4. Break up ground venison, add to the bacon and fat raise temperature to med-high. Salt to taste. Chop and Stir as it cooks with a steel spatula.
- 5. Add chopped onion, minced garlic, bell peppers, celery. Continue to chop and stir until the meat is browned and the onions are translucent.
- 6. Sprinkle corn meal over the meat, add spices. At this point, transfer the meat mixture into the hot beans. Stir and add chicken broth, tomatoes and green chilis. Bring to a boil and then lower the heat.
- 7. Simmer on low heat for at least an hour. The longer you let it simmer the better it will taste. When your nearly ready to eat add 1/2 cup white cooking wine and let cook another 5 minutes to cook off the alcohol.
- 8. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
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