Venison: Venison and Black Bean Chili

posted by RisaG 04-13-101 6:53 PM

* Exported from MasterCook *
Venison and Black Bean Chili
Recipe By : RisaG
Serving Size : 5 Preparation Time :0:00
Categories : Chiles Chilis & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
2 (2.5 lb) venison roast (boned and trimmed) -- chopped coarsely
2 ancho chiles -- cored and seeded
1 lb onions -- chopped coarsely
2 bay leaves
1/2 small head garlic -- peeled & minced
1 tbsp black peppercorns -- crushed
1 tbsp ground cumin
1 tbsp paprika
1 1/2 cups chicken stock
1 lb tomatoes -- peel, seed and chop
1 1/2 (12 oz) bottles dark beer
1 jalapeno pepper -- seeded and chopped
1 other chile pepper -- seeded and chopped
2 tbsp fresh oregano -- chopped fine
2 tbsp fresh thyme -- chopped fine
zest of 1 lemon
juice of 1 lemon
1 (15 oz) can black beans -- drained and rinsed
3 tbsp fresh cilantro -- chopped
1/8 cup molasses
salt and pepper -- to taste

Heat a large skillet. Pour in 1/4 cup oil. Over medium heat, saute the venison until the liquid evaporates, 10-15 minutes. Turn meat to cook on all sides.

Meanwhile, in a large pot, heat the remaining 1/4 cup oil. Over medium heat, saute the ancho chiles for 2 minutes. Remove the chiles and reserve.

In the same pot, saute the onions until they are lightly browned, about 10 minutes. Add the bay leaves, garlic, peppercorns, cumin and paprika and mix thoroughly.

Cook the anchos in 2 cups of chicken stock until very soft. Place in a large bowl with the chicken stock and puree until smooth. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed. Add the tomatoes, the venison, the beer, and cook over medium heat for 2 hours, stirring occasionally. Stir in the chiles, oregano, thyme, lemon juice and zest and mix well.

Add the drained beans and the cilantro and stir in the molasses. Correct seasoning, adding salt and pepper to taste. Remove the bay leaves.

To serve: Serve the chilis in bowls, topped with bits of cheese. Pass some corn bread, bowls of chopped onions, and sour cream.

NOTES : You can also use lamb, beef, duck or dark meat chicken.

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