- Serves 4-6
- Brian Streeter
- Pairs well with:
- Zinfandel, Red Hills Lake County
Who doesn’t love chili? Chef Brian Streeter presents an excellent chili recipe for venison; VeniZin Chili. This is an easy recipe for cooking venison and a creating a hearty weeknight meal that can be eaten year round. Enjoy with our Cakebread Cellars Zinfandel.
2 T. chili powder
3 T. oregano leaves
2 tsp. ground cumin
2 tsp. dried cilantro leaves
2 lbs. venison stew meat, cut into 1/2 inch cubes
1 onion, minced
1 small red bell pepper, minced
1 small green pepper, minced
6 cloves garlic, minced
3 T. grapeseed or vegetable oil
1 bay leaf
1 (22 oz.) can plum tomatoes, peeled and diced
2 T. brown sugar
In a small bowl mix together the chili powder, oregano, cumin, cilantro leaves and bay leaf. Set aside. Season the venison meat with salt and cracked black pepper. Add the oil and sear venison meat in large heavy bottom pan over medium-high heat until lightly brown in color, 3 to 5 minutes. Remove venison from the pan, add the onion, peppers and garlic and cook until softened, about 2-3 minutes. Add the spice mix and cook for 2 minutes over medium heat to infuse the flavors, stirring constantly. Return venison to the pan. Add tomatoes and brown sugar. Bring to a simmer, cover and reduce heat. Cook at a low simmer for 3 hours, stirring occasionally, until tender. During the last 30 minute cook uncovered. Taste and adjust seasonings if needed.
Cakebread Cellars recommends using Broken Arrow Ranch for your venison. They can be reached at 800-962-4263 or www.brokenarrowranch.com.