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Venison Ranch-Hand Chili
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Description
Adapted by my father several years ago, this is guaranteed to knock your socks off! Venison is obviously not available everywhere, so if no one in your family is a hunter, then you can try substituting ground bison. This is full of hooch, and over the top, crazy good!!
Ingredients
- ¼ cups Dried Salt Pork OR Butter
- 1 cup Chopped Onion
- 3 pounds Venison, In 1/2" Cubes
- 4 cloves Garlic, Minced
- 2 Tablespoons Ground Mild Red Chile Pepper
- ¼ cups Ground Hot Red Chile Pepper
- 2 Tablespoons Caribe (crushed Hot Chile)
- 1 Tablespoon Ground Cumin
- 12 ounces, fluid Beer (1 Bottle Or Can)
- 1 teaspoon Salt, Or To Taste
- 1 cup Beef Broth
- ½ cups Burgundy, Or Any Other Good Dry Red Wine
- 6 whole Shots Tequila
Preparation
Melt fat in large cast-iron dutch oven, add onion and sweat until soft. Add meat, spices, beer & broth.
Bring to a boil, then reduce to a simmer and cook uncovered, stirring frequently, 3-4 hours, or until meat is so tender it shreds and sauce is a thick, rich red. You may need to add water as necessary during cooking, and may need to adjust seasoning.
Add wine 30 minutes before serving. Serve with shots of tequila on side, so they may be sipped with it, or poured on top! Excellent with warm corn tortillas.
Very rich, very good, and very worth it.
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