VENISON CHILI CON CARNE

Venison Chili Con Carne image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 16

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4 pound(s) venison stew meat cut into 1/2 inch cubes
16 ounce(s) can of diced tomatoes
3 teaspoon(s) minced canned chipotle chili in adobe sauce
5 slice(s) bacon, finely chopped
1 teaspoon(s) kosher salt and pepper (to taste)
2 tablespoon(s) olive oil, extra virgin
1 large onion, chopped
1 medium jalapeno chili, seeded and chopped
1 can(s) kidney beans
3 tablespoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
1 1/2 teaspoon(s) oregano
4 clove(s) garlic, minced
4 cup(s) beef broth
1 tablespoon(s) packed brown sugar
2 tablespoon(s) yellow corn mix

Steps:

In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel, leaving the fat in the pan.
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat with remaining venison
Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and jalapeno cornbread.