Hank Shaw's Venison Chili

By Hank Shaw · 180 min

Ingredients

Instructions

1. Soak the beans overnight; if you forgot, pour boiling water over them and soak for 4 hours, changing the water after 2 hours.
2. Remove stems and seeds from the chiles, tear them into pieces, cover with boiling water and let stand 30 minutes. Blend to a gravy-like puree, adding about 1 cup of the soaking water and the coffee.
3. In a large lidded, oven-safe pot over medium heat, fry the chorizo or chopped bacon. Remove the chorizo or crispy bacon and set aside.
4. Brown the venison in the pot over high heat in batches if needed, stirring occasionally and salting as it cooks.
5. Add the onion and cook 5 minutes, stirring often. Return chorizo to the pot (leave bacon out for now).
6. Add the garlic and cook 1 minute. Add the beans, paprika, cumin, coriander, chipotle powder and salt, one at a time, stirring after each.
7. Add the chile puree and tomato paste and stir well. Add the molasses and enough beef broth to cover everything, at least 1 pint and sometimes a quart, so it is thin like soup.
8. Bring to a bare simmer and cook gently for about 3 hours, stirring occasionally, with the lid halfway on, until thick and the beans are tender.
9. Add canned beans if using, return the bacon if using, and serve with rice or cornbread, topped with cilantro, cheese and pickled onions if you like.

Summarized from Hank Shaw's video. Watch it for the details.

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GarlicOnionCheeseTomato pasteBaconBlack beanVenison