I have been playing with this recipe all fall, and have made it 5 times in the last few months. I even took some deer meat to Colorado to make it for my inlaws; made it again for new years day at my aunts house. It's gotten great feedback and reviews. I think it's worthy of being called a damn good chili recipe.
big batch - but it can be halved easily enough.
4 lbs ground deer meat - this was ground 80% verison, 20% pork. the deer was from thanksgiving weekend.
2 green bell peppers
2 green poblano peppers
2 bunches of spring onions/scallion onions
2 big yellow onions
2 big red bell peppers
1 15 ounce can goya black beans
1 14 oz can del monte diced tomatoes
3 8ounce cans hunts tomatoe sauce
dried chopped onion
veggies all washed and prepped. these are going on the grill.
grilled the peppers and tomatoes and spring onions until blackened. turn every now and then, cook them over fire until they are slightly blistered and blackened.
at the same time inside, heat up a big pan and toss in some olive oil.
cut the yellow onions up and begin cooking them in the pan, once they start to soften up a bit and are getting carmlelized add the meat. brown the meat and the onions together.
back at the grill, once the peppers are done and nicely blistered and black, submerge them in ice water, blanching them to stop the cooking. under the sink run cold water and was them off. the black part can easily be peeled right off the peppers and disacrded. Whats left is is a very sweet and roasted flavored pepper. the black part is bitter - thats why you remove it. Once you peel off the blackened bits, sliced and chop them into chunks about nickle size. Once the meat is all browned, add the shopped peppers in.
after about 5 minutes, it should look like this:
once the liquid from the peppers has filled the pot up a bit -like above picture -
1 can diced tomatoes
3 cans tomatoe sauce
3/4's a bottle of beer. lucky you gets the rest.
mix it up well and let it sit for about 10 minutes.
1 teaspoon chili powder
1 tablespoon choppoed onion flakes
1 teaspoon cayenne
3 tablespoon ground cumin
1.5 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon mustard seeds
simmer 1 hour.
add can of black beans (optional).
simmer 1 more hour.
serve with chopped onions, shredded sharp cheddar cheese, frito scoops, cold beer.
(the chili is not that spicy, as we have small kids we "spice up" our bowls, this is done with some extra spicy hot sauce added just into the final bowl and mixed in.)