Ritz-Carlton Wild Venison Chili
Source of Recipe
Created by Ritz-Carlton chef Todd Rogers for the Hunters for the Hungry event at the Covenant House
List of Ingredients
5 pounds venison or other wild game meat
1 pound apple-smoked bacon
1� large or 2 medium-size sweet white onions, diced
1 each, seeded and diced: red, yellow and green bell peppers
1 large garlic clove, minced
3 large tomatoes, seeded and cut into large dice
3 chipotle peppers (dried, smoked jalape�os), rehydrated
2 dried Anaheim chilies, rehydrated
2 jalape�os
1 tablespoon crushed red pepper flakes
� cup ground cumin (cominos)
� cup chili powder
2 tablespoons each: salt and freshly ground black pepper
� cup tomato paste
1� quarts game or chicken stock, divided
� bunch cilantro
3 sprigs rosemary
1 cup sun-dried cherries
3 cups shiitake mushrooms
3 tablespoons balsamic vinegar (dark, aged Italian vinegar)
3 ounces bourbon
6 corn tortillas, julienned and fried crisp
3 ounces goat cheese
Recipe
Grind venison with bacon, then place in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, garlic, tomatoes, chipotles, anaheims, jalape�os, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste and 4 cups stock. Simmer 1 hour.
Meanwhile, remove and discard stems from cilantro and rosemary; chop leaves. Stir chopped cilantro and rosemary into chili, along with cherries, mushrooms, vinegar and bourbon. Simmer 30 minutes more.
Add remaining 2 cups stock, and simmer 20 minutes, or until thick. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving.
Makes 15 (1-cup) portions.
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