Recipe: Smoky Double Meat Chili

by
posted on September 21, 2019
recipe-smokydoublemeatchili_lead.jpg

If you’ve ever attended a chili cook-off, you’ll know there are thousands of different recipes. A good chili recipe is difficult to define. Put too many vegetables in the pot, and someone will call it soup. Add a little color, and someone is sure to call it stew. One thing hunters tend to agree on with chili is, the more meat, the better.

This double meat chili recipe ensures meat in every bite, whether you eat it with a fork or spoon—ground meat in combination with cubed, or stewing meat provides diverse texture and flavor. The larger pieces of meat simmer in the chili ingredients to become tender and will hold up the venison against other strong ingredients.

Smoked chipotle peppers are an incredible way to add smoky flavor and a little heat. Most chili cooks will have several varieties of chilies to add the heat and zing some connoisseurs are looking for when building the ultimate chili for family and friends.

Ingredients
• 2 tablespoons oil
• 1 lb. venison stew meat, cut into ½-inch cubes
• 1 lb. ground venison
• ½ cup flour
• 1 medium yellow onion, diced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon ground coriander
• 1 cup cremini mushrooms, sliced
• (1) 15 oz. can black beans, drained
• (1) 15 oz. can red kidney beans, drained
• (1) 4 oz. can diced green chilis
• (1) 7 oz. can chipotle peppers
• (1) 34 oz. can diced tomatoes
• (1) 32 oz. carton beef stock

Directions
1. Trim venison stew meat into cubes, place in a sealable bag, add flour, seal the bag and toss until all the meat is coated.
2. Heat the oil to medium-high in a Camp Chef Dutch oven or large stockpot. Add the onion, ground venison and flour-coated cubed venison, Worcestershire sauce, chili powder, cumin and coriander. Stir to combine the meat with spices while it browns.
3. Add the mushrooms, black and kidney beans, green chilis, smoked chipotles, diced tomatoes and beef stock. Bring the mixture to a slow boil, cover with a lid and reduce heat to a low simmer. Allow the chili to simmer for an hour to blend flavors and thicken and tenderize the cubed meat.

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