3 Poblano Chilis
6 Ancho Chilis
1/2# bacon, ground
1# venison, 1/4" cube
1# wild boar, 1/4" cube
2#'s yellow onions, 1/4" dice
1/2C garlic, minced
2 ribs celery, diced
2C tomatoes, 1/4" dice
2C veal stock
Juice and zest of one lime
2Tbl brown sugar
3Tbl cumin
1/4C chili powder
2Tbl.salt
1Tbl cayenne pepper
To make this more Fearless, I add:
1 can Chipotle chili's + adobo
3 Serano chili's
1 Large Jalepeno (sometimes have no heat at all..nothing more than a bell pepper. Serano's are far more consistently hot.)
4 bottles Shiner Bock beer (dark, sweet local lager. No IPA's here...you'll regret it.)
3 Tbl Smoked Paprika
1 Small can tomatoe paste
1 Small can tomatoe sauce
6 Ancho Chilis
1/2# bacon, ground
1# venison, 1/4" cube
1# wild boar, 1/4" cube
2#'s yellow onions, 1/4" dice
1/2C garlic, minced
2 ribs celery, diced
2C tomatoes, 1/4" dice
2C veal stock
- While a main-stay in restaurants, not usually found at home. You can sub veal demi-glace or you can use Williams-Sonoma's concentrated demi in a jar or you can look on-line for a "semi-demi". The one I used was from Cook's Ill. Instead of straining it, I used all of it. Adds a very nice silky, deep, rich, flavor base
Juice and zest of one lime
2Tbl brown sugar
3Tbl cumin
1/4C chili powder
2Tbl.salt
1Tbl cayenne pepper
To make this more Fearless, I add:
1 can Chipotle chili's + adobo
3 Serano chili's
1 Large Jalepeno (sometimes have no heat at all..nothing more than a bell pepper. Serano's are far more consistently hot.)
4 bottles Shiner Bock beer (dark, sweet local lager. No IPA's here...you'll regret it.)
3 Tbl Smoked Paprika
1 Small can tomatoe paste
1 Small can tomatoe sauce
- Since I don't have a gas stove, I blister the skins off the poblanos with a plumber's torch, then put them in a plastic bag to steam. (adds great aroma to kitchen)
- Remove stems & seeds from anchos. Soak in 1/2C warm water to soften. Puree in blender or FP with a little beer if it's too thick.
- I roughly cut straight across a pack of 1# bacon, then grind it in the food processor (FP).
- Good neighbor gave me 2#'s of venison backstrap! Now I have enough for another batch...
- Same neighbor was out of wild pig though, so I sub'd pork steaks. S. Tx is over-run with wild pig (javelina). They are tasty if prep'd right. He brought me a whole shoulder one year and I smoked it with pecan wood...tasty.
- You'll need a large 10-12" skillet or an 8-qrt Dutch Oven. Toss the ground bacon in to render it, keep stiring and don't let it burn. Reserve both bacon & rendered fat.
- Brown meat in small batches in hot iron skillet/dutch oven using bacon fat as needed. You want a rich brown color, not gray. Fond is a great thing, just don't let it burn.
- Remove the last of the browned meat and saute the vegetables (onions, garlic, celery & poblanos). The water released will deglaze the pan. Don't let the garlic burn or it'll taste bitter.
- Add cooked bacon, then tomatoes, veal stock, lime juice & zest, brown sugar, cumin, chili powder and pureed anchos.
- Bring to a boil, then reduce to simmer. It'll no doubt be thick. I added enough dark lagers (4) + one can of reduced sodium beef stock to loosen it up.
- Dump the meat back in, stir from bottom to top to turn over and don't let it scorch!
- Once it's thoroughly warmed, I put a lid on the pot and stick it in a 250° oven. This way it's more evenly heated and you don't have to stir it. Having just made this batch, I intend to leave it in the oven overnight. (Besides...it's 30° outside and I could use the heat...)
- I just finished my first bowl..with my amendments...the heat is there, but not in your face. The flavor is big, round, deep, meaty and earthy, with a touch of smoke due to the smoked paprika and can of chipotle's (smoked jalepenos)...just what you want in a chili when it's cold outside.
- At present, it could do with a touch of salt...better to have to add though than have it unpalatable. To quench the heat, rely on dairy fat (sour cream & real cheese) and avocados. I'd also recommend squeezing in a bit of fresh lime just before serving to brighten it up a bit. First chili of the season and actually cold enough here to enjoy it!
Cheers & dark beers!