First off, let me acknowledge that this is a terrible picture. The bowl is all “dirty” with chili on the side and you can’t really see the meat. What can I say, I was hungry and took really bad pictures. BUT! Go to the original recipe on Esquire and see what it should look like! The orignial recipe is for wild-boar chili, but I used venison instead which I’m sure altered the taste. It was still good but very very meaty. Probably not a chili I’ll make again since I’m more of a fan of the bean-y chili.
- 1 pound ground venison
- 1 package stew meat (venison)
- 5 slices of bacon – chopped
- 1 large onion – minced
- 4 cloves garlic – minced
- 1 jalapeño – deseeded and minced
- kosher salt and ground black pepper
- 2 T. tomato paste
- 2 qts sweet cherry tomatoes (about 8 cups), cut in half (I used one large can of diced tomatoes)
- 4 T. garam masala
- 2 C. chicken stock
- 2 15-oz cans red kidney beans – rinsed and drained
- Garnish: cilantro
In a large, heavy pot over moderately high heat, heat olive oil until nearly smoking. Add meat mix and cook until deeply and evenly browned, about 15 minutes. Add vegetable mix, reduce heat, and cook until soft, six to eight minutes. Add tomato paste and cook about five minutes, stirring frequently. Add canned tomatoes and stir in the 4 tbsp spice mix, add stock, and simmer until well combined, about five minutes. Stir in beans and cook until slightly thickened, 30 minutes more. Add garnish.
Notes: Again, this chili was fine. I really enjoyed the garam masala flavor, but it was too much meat!