New Mexico-Style Black Bean Venison Chili - Fiery Foods & Barbecue Central

New Mexico-Style Black Bean Venison Chili - Fiery Foods & Barbecue Central

www.fieryfoodscentral.com

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Cooking tools:

  • Blender
  • Stockpot
  • Saucepan
  • Stove
  • Chef's knife
  • Cutting board
  • Paring knife
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Whisk
  • Colander
  • Can opener
  • Mixing bowl
  • Pot
  • Spoon
  • Ladle
  • Serving bowl
  • Kitchen timer
  • Peeler

Ingredients

  • 4 tablespoons olive oil
  • 1 pound coarsely ground venison or stew meat
  • 6 cloves fresh garlic, minced
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeded and chopped
  • 4 tablespoons ancho chile powder
  • 2 chipotles in adobo, chopped
  • 1/8 cup Asian hot sauce, Sriracha recommended
  • 6 Roma tomatoes, blanched, peeled, seeded and diced
  • 2 teaspoons ground cumin
  • 1 quart chicken stock, a little more on hand might help
  • 2 12-ounce bottles of dark beer
  • 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)
  • ½ teaspoon epazote
  • 2 tablespoons masa harina
  • 1 tablespoon fresh cilantro, chopped
  • Salt
  • freshly ground pepper
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons garlic puree
  • 8 ounces goat cheese
  • 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

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