Bear's Den Chili Recipe
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Ingredients
2 venison steak (seared in black pepper and ancho powder)2 pints guiness1 can of corn, roasted in paprika on a skillet3 white onions, medium3-4 fresh roasted jalapenos4 finger hot peppers2-3 anchos in adobo sauce with 1-2 teaspoons of adobo sauce6 garlic cloves2 squares bittersweet chocolate3 tablespoons brown sugar3 medium tomatoes, diced1 can peeled whole tomatoesOregano (to taste)2 bay leaves2 can of beans, your choiceRecipes for your iPhone
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How to make Bear's Den Chili
(Please forgive the terrible picture)
the key components of this are venison, guiness, and roasted corn. the pepper trinity is fresh roasted jalapenos, finger hots, and adobo chilis. to sweeten it up and take off the heat, i added brown sugar and bittersweet chocolate.
i used two deer steaks, thawed and seared in pepper and ancho powder on a skillet; then cut into small bites.cut up and sauteed a bunch of garlics, and three onions. added some spices. add the venison. reduce with some guiness. add some brown sugar and some chocolate. chop up all the peppers and add them. let it cook down for awhile. take three dense, medium size cooking tomatoes, dice them up. once a lot of the guiness has cooked off add the tomatoes. open a can of peeled whole tomatoes; drain, crush in hand, chop up, and drop in chili. add two cans of beans (i used bush's chili beans in hot sauce... was not too pleased as they had a residual flavor and i am a control freak over my chili). add more beer let it all cook down in the pot (i used two pints of guiness in total).
i let it simmer, stirring occasionally, for about 4 hours. here and there i had to add sugar, chocolate to tame it for everybody else. it needed some spices, but i had it slanted heavily towards oregano which kept the spectrum pretty simple (forgot the bay leaves, which i definitely should have added).
“i am looking forward to trying it with variations: subbing chocolate and brown sugar (which i had on hand) for black currants (where do i buy those?) and jaggery (an unrefined sugar). I also want to sub guiness for Black-Out Stout by Great Lakes, or some Russian Imperial Stout. i used a chihuahua cheese on the chili which was very good as it was mild and melted well. fritos were still a good addition. the only flaw i had with the chili was that, due to my own over pour, there was an excess of oil (though i might also be inclined to blame the chili beans for that too).”