Venison by Jon Wipfli

Author:Jon Wipfli
Language: eng
Format: epub
Publisher: MBI
Published: 2017-03-04T05:00:00+00:00

PROCEDURE

Heat a soup pot over medium-high until hot, add enough grapeseed oil to cover the bottom of the pot and then sear the venison hard on one side. Stir to break up the meat and cook on all sides, then remove the meat and set aside. Reduce the heat to medium. Melt the butter in the pot and add the poblanos, onions, jalapeños, and leeks. Sauté until the vegetables have softened and the onions appear slightly translucent, about 5 minutes. Add the garlic, stir for just 30 seconds, then add the pineapple, brown sugar, tomato paste, and salt; stir occasionally. This mixture should take on a glaze-like consistency. When this happens, add back in the meat, chili powder, cumin, paprika, tomatoes, pilsner, and garbanzo beans. Bring the chili to a soft simmer for 10 minutes before serving.

TO FINISH

Ladle into bowls and garnish with grated cheddar cheese and cilantro.

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