Foodie Friday: Venison Con Carne

Check out this great dish from Stacy Harris, author of Happy Healthy Family, for Venison Con Carne that can be made and frozen for trips or cold winter nights!

“This is a hearty chili with incredible flavor,” Harris said. “One of my favorite things about this dish is that I don’t use ground meat, but chop the venison into 1/4-inch cubes. I also use chipotle peppers in adobe sauce to add depth of flavor in this recipe. If you do not want it spicy hot just remove the seeds before using them.

“It was difficult to make this dish mild while my kids were urging me strongly to add the entire can of chipotle peppers. I hated to blow up our guests with heat! Even if you aren’t having guests, I always make a double or quadruple batch to freeze. This chili freezes great.

“Put the chili in freezer bags, date the bags, and lie flat in the freezer. It tastes just as good three months from now as it does the day you make it. Serve Venison Con Carne with Southern fried cornbread.”

Check here to find out how to get more great recipes from Harris!

Venison Chili Con Carne Ingredients:

  • 1 16-ounce can of tomatoes, diced
  • 3 teaspoons minced canned chipotle chili in adobe sauce
  • 5 slices bacon, finely chopped
  • 4 pounds venison stew meat, cut into 1/2-inch cubes
  • Kosher salt and pepper
  • 2 tablespoons
  • olive oil
  • 1 large onion, chopped
  • 1 jalapeno chili, seeded and chopped
  • 1 can kidney beans
  • 3 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1½ teaspoon oregano
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 1 tablespoon packed brown sugar
  • 2 tablespoons yellow corn mix

 Preparation:

1.  In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
 2.  Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat.
 3.  Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
 4.  Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and jalapeno cornbread.

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