Hattie''s Venison Chili Con Carne
using meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large ski llet ( I prefer a ten-inch cast iron skillet - not Caphalon!!).
If using venis on burger, just brown it.
Drain the meat. 2. In a three to four quart heavy po teaspoon (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA), heat one tablespoon of olive oil and sauté, two large onions which have been sliced.
- When the onions are limp, but not yellow (don't overcook them, have been mashed and minced.
When the garlic scents up, add the meat.
Add one quart of homemade chicken or beef stock.
If you don''t have your own stock, try Campbell's low- sodium chicken s tock.
Add the spices. Crush the oregano in your hand before adding.
Brin g to a boil, reduce to a simmer, cover, and simmer for at 6. Even thou! ! ! gh venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the f at. Notes 1. The amount of seasoning will make a sprightly but not incendia ry chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers.
Chili powder can be purchased in bulk at most alternative grocers. The chili powder is made from only ground up chilies . Don't use commercial mixes, which include spices and salt which take all the fun out of it.
To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about ¼ cup fine corn meal with enou gh water to make a thin paste (no more than one cup of water). Add this quickl y to the chili as it simmers, stir like crazy, or you may get lumps. If you u se the masa, be sure to cook the chili for at least another 20 minutes or so, o r it may taste pasty.
Serve it up in bow! ! ! ls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this.
It freezes beautifully.