Deer Chili

 

2 dried ancho chiles, stemmed and seeded

2 tablespoons sunflower seed oil (or another neutral oil)

1 pound ground deer meat (venison), or other ground meat (see note here’

1 yellow onion, finely chopped

3 cloves of garlic, minced

1 cup diced tomatoes

1 cup beef or game broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground coriander

Kosher salt and freshly ground black pepper to taste

2 cups cooked beans of your choice (or canned, drained and rinsed)

1 cup corn kernels (fresh or frozen)

Chopped fresh cilantro, for garnish

Grated cheddar or cotija cheese, for garnish

Sliced jalapenos (optional), for garnish

Lime wedges, for garnish

 

Heat a medium dry skillet over medium heat, and add the dried ancho chiles. Toast them for 1 to 2 minutes, flipping them occasionally until they become fragrant. Be careful not to burn them. Soak the toasted chiles in hot water for 20 to 30 minutes to reduce the heat level. Drain them well and pat them dry with paper towels. Put the chiles and a pinch of salt in a small blender or food processor, and pulse until the chiles form a thick paste. Depending on the desired consistency, add a little water or oil to help the blending process, then set aside. Note: To make chile paste using a molcajete (the Mexican version of a mortar and pestle), grind the toasted and soaked chiles in the molcajete with a pinch of salt, which helps break down the chiles, until a thick paste forms. In a large pot or Dutch oven, heat the sunflower seed oil over medium-high heat. Add the ground deer meat, and cook until it’s browned and crumbled, 5 to 6 minutes. Use a slotted spoon to remove any excess fat. Add the chopped onion and cook until it becomes translucent, 4 to 5 minutes. Stir in the minced garlic and the ancho chile paste, and cook for another 2 to 3 minutes to release the flavors. Add the diced tomatoes, beef broth, ground cumin, smoked paprika, dried oregano, ground coriander, salt, and pepper. Mix well. Cover the pot, reduce the heat to low, and let the chili simmer for about 45 minutes, allowing the flavors to meld. Stir in the cooked beans and corn kernels. Continue to simmer for an additional 15 to 20 minutes, or until the chili is thickened and the deer meat is tender. Taste and adjust the seasoning with more salt and pepper, if needed. Serve the chili hot, garnished with chopped fresh cilantro, grated cheddar or cotija cheese, sliced jalapeños for extra heat, and lime wedges for a burst of fresh citrus flavor.