Equipment
Ingredients
Chile Powder Blend
- 3 ancho chile, stems and seeds removed
- 2 g cumin seeds
- 1 g oregano
- 1 g garlic powder
Chili Base
- 14 g cumin seeds
- 225 g bacon, chopped
- 1360 g venison, cut into 1/4-inch (6mm) cubes
- 450 g white onion, chopped
- 12 g paprika
- 3 g oregano
- 6 g black pepper
- 1 g thyme
- 3 g salt
- 4 garlic, minced
- 420 ml beef stock
- 794 g puréed tomatoes
- 2 ancho chile, whole, stems and seeds removed
- 240 ml water
Nutrition (per serving)
Method
Toast 3 ancho chiles in a dry cast-iron skillet over medium heat until fragrant. Set aside to cool.
Toast 2g cumin seeds in the same skillet for about 1 minute until fragrant. Set aside to cool.
Grind the toasted chiles, toasted cumin, 1g oregano, and 1g garlic powder into a fine powder using a spice grinder.
Toast 14g cumin seeds in a Dutch oven over medium heat for 1 minute until fragrant.
Crush the toasted cumin seeds coarsely using a heavy skillet or mortar and pestle.
Fry the bacon in the Dutch oven over medium-high heat for 5 to 8 minutes until crisp.
Remove the bacon with a slotted spoon and drain on paper towels, keeping the rendered fat in the pot.
Sear the meat in batches in the hot fat over high heat until browned on all sides. Remove meat and set aside.
Sauté the chopped onions in the remaining fat over medium heat for 8 minutes until lightly browned.
Add the crushed cumin, 3.5 tablespoons of prepared chile powder, paprika, 3g oregano, black pepper, thyme, salt, and minced garlic. Stir for 1 minute.
Stir in the bacon, beef stock, tomatoes, 240ml (1 cup) water, 2 whole ancho chiles, and the meat. Bring to a boil.
Reduce heat to low, partially cover, and simmer for 2 hours until the meat is tender. Add water if the consistency becomes too thick.
Remove the whole ancho chiles and purée them in a food processor until smooth.
Return the chile purée to the pot, stir, and simmer for 5 minutes before serving.
Chef's Notes
- For the best flavor, toast your dried chiles and spices in a dry pan until fragrant. This blooming process unlocks their essential oils and intensifies their aroma and taste.
- When searing the meat, don't overcrowd the pot. Working in batches ensures a good sear rather than steaming the meat, which is crucial for developing rich flavor.
- The slow simmer is key to tenderizing the meat and allowing the flavors to meld. Taste and adjust seasoning throughout the simmering process.
- The puréed ancho chiles at the end add a final layer of depth and a velvety smooth texture to the chili. Don't skip this step for the richest flavor.
- Chili often tastes even better the next day, as the flavors continue to develop. Consider making it ahead of time if possible.
Storage
Refrigerator: 4 days — Flavors develop further after 24 hours.
Freezer: 3 months — Store in airtight containers.
Reheating: Reheat in a pot over medium-low heat until steaming.
