Your hunter spent the better part of the season traipsing through the woods, scented to smell like a doe in heat. Hours spent hugging a tree from 15 feet in the air, bladder expanded like a helium baloon waiting for that perfect shot to bring home the bacon. Now it’s time to reep the rewards of a suceesful hunt with the ultimate chili, quite possibly the only chili recipe you’ll ever use again. This is a pants unbuttoned, gourmandizing extravaganza feast.
10 slices maple bacon
3 lbs. coarsely ground venison
2 large onions, diced
2 large green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cherry peppers, seeded and chopped
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
2 tbsp. Lusty Monk Burn In Hell Mustard
1 (12-ounce) bottle of beer
1/2 cup water (add more if desired)
2 tbsp. cornmeal
2 15 ounces cans red kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 cup shredded cheddar or sharp cheese
Cook bacon with olive oil in 8 quart saucepan until crisp. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist. Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker. Use more or less water or cornmeal for desired consistency.
Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh homemade bread.