Hot Venison Chili
3-4 pounds venison-worst cuts you have
6 habanero peppers
2-28 oz. cans crushed tomatoes
3 large yellow onions
1 large bell pepper
4-8 cloves garlic (more if you’re like me)
1 tbs. black pepper
10 tbs. good chili powder
2 tsp. salt
2 cans beer
1 cup hot water
1 tbs. oregano
1 tbs. ground cumin
3 tbs. olive oil
5-7 Serrano peppers for the secondary burn
Stock the bathroom with toilet paper and crying towel.
Cut the venison into fingertip sized cubes. (nice to add ˝ pound of ground if you like). Heat the olive oil in a frying pan, add venison, ˝ the garlic, 1 tsp. salt and one coarsely chopped onion. Really sear it well. Heat the crushed tomatoes in a large pot and add the seared venison, onions, etc. Rinse the frying pan with the hot water and pour that in the pot. Rinse it again with one can of beer and pour that in. Drink the other beer. Add half the chili powder and half the cumin. Chop up the habeneros well (wear rubber gloves!) and add half of those and the other tsp. of salt. Simmer for about an hour then add everything else and simmer some more. Better yet, put it in a crock pot (on low) for the day.
WARNING! The longer this sits in the crock pot the hotter it gets! After 6-8 hours on the crock pot start testing ever hour. And removing the seeds from the peppers “may” help the next morning.
I'm making this Sunday. I won a cook-off with this and if you her screams in the wind Monday morning you'll know it came out right.