Wild Gourmet - Venison Chili with Pickled Jalapenos

Venison can have a gamey yet subtle flavor, toning the spice of this chili down to let the venison and northern beans shine through was the concept in my flavor combination. I gave this venison chili an interesting profile by using a little dry vermouth instead of dark beer, which is frequently used in chili recipes. This gives it a refined flavor allowing for easier eating and a comfortable and enjoyable experience. The sweet and salty brined pickled jalapeños also add a nice pop to this dish.

1. Caramelize onions in extra virgin olive oil.
2. When the onions are caramelized add the garlic, cook for 5 more minutes.
3. Add the thyme, tarragon, bay leaves and vermouth. Cook until the liquid is almost gone.
4. Stir in the ground venison and cook through.
5. Add the beans, chili sauce, tomatoes and chicken stock. Cook for 20 minutes.
6. Add the spices and cook for 10 more minutes.
7. Taste and adjust seasoning. Cook until you get your desired consistency.

Pickled Jalapenos

1. Thinly slice the jalapeños and discard the stem. (Take care to use rubber gloves while handling jalapeños.)
2. Place all ingredients except the jalapeños into a pot and bring to a boil for 1 minute.
3. Strain the liquid and place the jalapeños into sterilized mason jar.
4. Pour the hot liquid over top the jalapeños, making sure to cover them, and then lid the jar.
5. Place a grate in a heavy-bottom pot.
6. Place the jar on top of the grate and pour cold water on it. Making sure to cover the jar with the cold water by at least 1 inch.
7. Bring to boil for 20 minutes.
8. After the time has elapsed very carefully, with tongs, pull the jar out of the water and let cool on the counter. Be careful, it will be extremely hot.

To Serve

Garnish with any combination of pickled jalapeños, shredded cheddar cheese, sour cream, and chive sour cream, then serve with hand-torn cornbread or pretzels.

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Ingredients 

CHILI

2 Tablespoons extra virgin olive oil

3 Onions, sliced thinly

5 Garlic cloves, chopped

2 Tablespoons thyme, fresh

2 Tablespoons tarragon, fresh

2 Bay leaves

2 Cups dry vermouth

2 Pounds ground venison

1 Can kidney bean (10-12 oz.)

1 Can Northern beans (10-12 oz.)

1 Can chili sauce (10-12 oz.)

1 Can diced tomatoes (10-12 oz.)

2 Quarts chicken stock

1 Tablespoon cumin

Chili powder, to taste

Cayenne pepper (ground),to taste

Salt and black pepper, to taste

PICKLED JALAPENOS

1 16 oz. canning jar

10 Jalapenos, sliced thinly

1-1/4 Cups water

1 Tablespoon malt vinegar

2 Tablespoons sugar

1 Teaspoon kosher salt

1 Tablespoon pickling spice

1 Tarragon sprig, fresh

1 Garlic cloves, crushed

 

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