This is a flavorful chili recipe wonderful for cold winter nights. Here’s how I make my pot of “Texas Red.” Not to brag, but it's also won a few sparsely attended chili competitions. We like to serve it over Fritos with cheese, sour cream and topped with diced onions.
Chris' Almost Famous Wild Game Chili
Broken Arrow Ranch
2 lbs Broken Arrow Ranch venison chili meat
1 lb Broken Arrow Ranch wild boar chili meat
2 Tbsp cooking oil
13 oz beer (recommend ale)
2 large onions, chopped, divided
3 cloves garlic, finely chopped
1 jalapeno pepper, seeded, finely chopped
2 chipotle peppers canned in adobo sauce, chopped
1 Tbsp adobo sauce (from the chipotle peppers in adobo)
1 Tbsp tomato paste
5 Tbsp chili powder
4 tsp ground cumin seed
1 Tbsp paprika
1 tsp salt
¼ tsp black pepper
2 tsp cornstarch (optional)
Brown meat in cooking oil in a large heavy pot with a tight fitting lid over medium heat.
Add 1 can of beer plus a splash more into the pot. Simmer the browned meat, covered, over low heat for about 1 hour. Stir occasionally to prevent sticking.
While meat is cooking, chop the onion, garlic, jalapeno, and chipotle then enjoy any leftover beer. To make a mild version, before chopping the jalapeno split it in half and use a spoon to remove the seeds and internal membrane (these produce most of a pepper’s “heat”). You can make the chili spicier by leaving more of the seeds and membrane.
Drain some of the pot’s juices into a skillet and sauté the onion, jalapeno, and garlic in the juices over medium-high heat until the onion is opaque, about 5 minutes. Pour this mixture back into the pot with the meat and add the remaining ingredients.
Cook covered over low heat for about 2 ½ - 3 hrs, adding more beer or water if needed. The key is cooking it slowly for several hours. The chili should be cooked at a low simmer, not boiling. Stir occasionally. Add chili powder, cumin, and salt to taste. If you desire a thicker chili, make a slurry with the cornstarch and a little water. Stir in the cornstarch mixture to the chili after it has finished cooking.
Serve over tamales or Fritos corn chips with cheese, sour cream and diced onions.