Venison Chili
INGREDIENTS
2 tbsp vegetable oil
1.5 lb venison loin, cut into 1” cubes
6 links Mexican chorizo
1 cup green bell pepper, small dice
1 cup red bell pepper, small dice
1.5 cup Vidalia onion, small dice
3 each garlic cloves, minced
3 each jalapenos, minced (seeds removed if you want less spice)
3 tbsp ground cumin
2 tbsp dried oregano
1 tbsp chili powder
1 tbsp ground cinnamon
2 tsp cayenne
6 oz tomato paste
1 cup dry red wine
3 tbsp Worcestershire
2 tbsp gravy master/Kitchen Bouquet
2 tbsp Crystal hot sauce
2 cup veal stock/beef broth
2 each bay leaves
Directions
Heat oil in a heavy bottomed pot over high heat. In batches, sear off the venison, set aside.
Lower heat to medium and add chorizo, rendering until the remaining oil is infused with the flavor of the chorizo. Remove and set aside.
In the remaining oil, sweat the onions and bell peppers until soft. Add garlic and jalapenos and cook until fragrant, 30 seconds to a minute. Add the tomato paste and cook until the tomato takes on a deep red/brownish color. Deglaze the pan with wine and cook until reduced by half.
Add the Worcestershire, gravy master, and hot sauce. Return meats to pot and add enough stock to just cover all of the ingredients. Add bay leaves.
Bring to a boil and then reduce to a simmer. Simmer, uncovered for 1 and a half hours, or until the desired consistency.
Garnish with green onions.
A recipe by
KENT LEVAN, Director of education
Before joining the culinary team at NOCHI, Kent worked as a chef in New Orleans and in New York City. Kent's passion for food started with time spent in his grandmother's kitchen, learning the family recipes. That love of food has taken him into a wide range of cuisines from haute Creole to BBQ to global fine dining and almost everything in-between. A graduate of the French Culinary Institute, Kent is excited to share his passion for world foods, just as his instructors did when he began his culinary journey.