| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 10 to 15 servings |
Ingredients
- 2 fire-roasted poblano pepper
- 2 fire-roasted tomatoes, pureed
- 2 to 3 ounces minced roasted garlic
- 4 ounces oil or clarified butter
- 3 slices diced bacon
- 1 pound ground pork
- 5 pounds venison
- 2 tablespoons kosher salt
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 7 tablespoons chile powder
- 6 tablespoons chorizo seasoning
- 3 tablespoons oregano
- 1/4 tablespoon cumin
- 1 ramekin chopped onions
- 2 ramekin diced green bell pepper
- 2 ramekin diced red bell pepper
- 1 ramekin diced Anaheim chile
- 1 ramekin diced celery
- 12 ounces Lone Star Beer
- 2 (16-ounce) cans crushed tomatoes
- 4 1/2 pints (72 ounces) chicken stock
- 1 cup cooked kidney beans
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- 1 ramekin chopped cilantro
- Masa harina
- Feta cheese, for garnish
- Blue tortilla strips, cut thin, fried
Instructions
- First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
- Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.
Reviews
This recipe calls for venison. Does that mean ground venison or venison steaks?
How can this recipe be followed without knowing how big a ramekin is? I have ramekins that are 1/4 C, 1/2 C, 1 C ???
This is the best chile recipe that I have ever made. Believe me, for those who are anti-game meat, you absolutely cannot tell that this is venison over beef. It has such a great smokey flavor, all of my friends rave over it. It can be made with ground chile meat or if you do not have this, take the venison and puse it in your food processor for some excellent chile meat consistency. I will be making this again and again.
I can not make Chile But this one was easy and Hubby liked it.