(makes six to eight servings)
1/4 cup vegetable oil
3 lbs. coarsely ground venison or beef
2 large yellow onions, diced medium
6 cloves garlic clove, minced
1/2 cup chili powder
2 tablespoons of. paprika
1 tablespoons of. ground cumin
1 teaspoon. dried oregano
2 teaspoon. kosher salt
1 tablespoons of. freshly ground pepper
1 teaspoon. sugar
4 plum tomato plants, cored and diced medium
2 tablespoons of. tomato paste
1 (12-ounce) bottle of beer
1 cup water
2 tablespoons of. cornmeal
1 cup shredded cheddar cheese
1 cup finely diced yellow onion
Heat a sizable, heavy soup pot over medium heat and add some oil. Add some venison and prepare until it starts to brown, 8 minutes. Add some onion and garlic clove, and prepare before the onion becomes soft, 2 minutes.
Stir within the chili powder, paprika, cumin, oregano, salt, pepper, and sugar, and prepare until all the meat is coated using the spices, a couple of minutes. Add some tomato plants, tomato paste, beer, and water, and produce the chili to some simmer. Prepare the chili in a low simmer for forty-five minutes to at least one hour or before the flavors get together and also the texture thickens. Throughout the cooking, add water to help keep the chili moist because the liquid evaporates.
In the finish from the cooking, sprinkle the cornmeal within the chili and stir in. Prepare before the cornmeal is cooked through and it has slightly thickened the chili, ten to fifteen minutes. Ladle the new chili into warm bowls and top with cheddar cheese and diced onion.
Reprinted with permission fromBig Ranch, Big City Cook book: Recipes from Lambert’s Texas Kitchensby Louis Lambert and June Naylor, 2011. Printed by Ten Speed Press, a division of Random House, Corporation.