Venison Chili
Lean beef may be used in place of venison. Double recipe and freeze. Always better made a day ahead.
Chile Paste
10 garlic cloves, roasted
6 ounces dried chilies
2 teaspoons dried Mexican oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin seeds
1/4 teaspoon ground cloves
2 teaspoons salt
Heat heavy skillet to medium, place unpeeled garlic on heated surface and roast slowly for about 10 minutes, cool, peel and chop. Remove stems and seeds form 6 ounces of dried chilies; open them out flat and toast on both sides by pressing flat against the heated surface for a few seconds with a wide spatula; when you see the slightest puff of smoke, you’re done. (Do not burn or chili will be bitter). Transfer chiles to bowl, cover with hot water and rehydrate for half an hour. Discard this water. Grind oregano, peppercorns, cloves, cumin and oregano in a spice grinder. In a food processor, puree spices, chilies and garlic, adding up to a cup of water or stock for form a smooth paste.
Chiles: I use a combination of dried chilies, many chefs create their own blends depending upon the tastes they wish to create or the meat that is being prepared; others use only ancho. For venison chili, I use 3 New Mexican reds, 5 ancho, 2 negro, 1 pablano, and a few chipotles (about 6 ounces all together).
I often keep blends of ground chilies on hand as my own chili powder.
Chili
2 pounds ground venison
5 tablespoons bacon drippings
1 cup onion, finely minced
1 cup Chile paste
3 cups liquid or 28 ounce can of tomatoes, crushed
4 tablespoons masa harina or all-purpose flour
A bit of sugar
Salt to taste
In a Dutch oven, brown meat in bacon drippings; add onion and sauté until translucent; and add chili paste; cover and simmer 30 minutes; add only enough liquid to keep from sticking. For the most intense flavor, it is important to keep the chili paste close to the meat, not swimming in broth. Remove as much oil as possible into a small skillet, add additional oil to equal 3 tablespoons, combine with masa harina to form a roux. Cook slowly until the color of caramel; stir into chili, add tomatoes or other liquid, adjust seasoning adding a bit of sugar and salt; simmer uncovered for 30 minutes, stirring frequently.
I serve our chili over rice and red beans, prepared separately and garnish with chopped tomatoes, cheese and sour cream.

I usually prepare this recipe with 10 pounds of ground venison and cook it in the turkey roaster in the oven. In that case I simply increase this recipe 5 times. It freezes well, taste better the second or third day and may all disappear when a gang of hunters show up in my kitchen. Great for a party.