Chef Kurt’s Venison Chili
MSU Corporate Chef Kurt Kwiatkowsi is back from his week off with a gourmet venison chili recipe. He called us this morning to talk us through it. Click the play button below to hear the chat.
Here is his recipe.
2# ground venison
6oz. bacon, chopped up into small strips
1½ c. diced onion
1 c. diced celery
1 red pepper diced up
1 jalapeno, seeded and diced
3 cloves of garlic, minced
1oz. tomato paste
1 bottle of your favorite beer
2 c. of chicken or vegetable broth
1 28oz can of diced tomatoes
2 14oz cans of black beans rinsed and drained
3 T. chili powder
1½ T. cumin
2 t. dried oregano
2 t. paprika
1 t. smoked paprika
½ t. cayenne pepper
2 t. apple cider vinegar
¼ c. chopped fresh cilantro
Cook the bacon in a soup pot over medium heat to render fat, and let the bacon crisp up. Remove pieces of bacon, and reserve, and leave fat in the pot. Season the venison with salt and pepper, and flatten out the meat as much as possible, and then brown the meat for 2-3 minutes on each side. Note that the meat will still be raw, if you have to work in batches that is ok, remove meat when it is seared on both sides and reserve with the bacon.
Sauté onions, celery, and peppers over medium heat for 5 minutes, add garlic and tomato paste and sauté an additional 2 minutes.
Deglaze pot with the beer scraping the bottom of the pot, and then add broth, tomatoes, beans, dried seasonings, reserved bacon, and meat including any juices that might have been on the plate.
Stir all ingredients real well, reduce heat to low and let cook for about 1 hour or until chili starts to thicken up a little.
Remove from the heat, add the vinegar and cilantro, taste, and adjust with salt and pepper as needed
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