Venison Chili with Pepper Jack..
Source of Recipe
Cool River Cafe
Recipe Introduction
...and Tomatillo Salsa
List of Ingredients
2 cups
Olive Oil Blend
20 pounds
80/20 Venison Chili Meat- ��grind
1� cups
Fresh Garlic, minced
3 quarts
Yellow Onion, diced � x �
3 cups
Ancho Chile Concentrate
2 cups
Chipotle Chile Concentrate
3 tablespoons
Cumin Seed, toasted & ground
1� gallons
Hunt�s Peeled Tomatoes, drained*
2� cups
Hunt�s Tomato Paste
1 gallon
Aujus
3 tablespoons
Caf� Black Pepper
1 gallon
*Reserved Juice from Tomatoes
1� cup
Dark Chocolate Sauce
For Service:
Per 10oz serving
1 tablespoon
Grated Pepper Jack
1 tablespoon
Tomatillo SalsaRecipe
1) Heat Oil in Iron Skillet. Brown the Venison in small batches to insure the meat is seared evenly. Remove from the skillet and drain excess fat using a perforated hotel pan set-up. Reserve 3 tablespoons of the renderings to saut� Onion and Garlic.
2) Saut� Onion and Garlic until tender, set aside with the Venison. Combine the Chile Purees, Ground Cumin, Black Pepper, *Tomato juices (seeds strained), Aujus and Tomatoes in the tilt skillet and cook for 15 minutes stirring often.
3) Reduce heat and add Venison with saut�ed vegetables. Simmer for 30 to 45 minutes stirring occasionally. Chili will thicken and Venison will be tender. Use spatula to stir and not break up the meat as it gets tender. Remove from heat and stir in Chocolate Sauce. Store in walk-in until heated for service in the steamer.
*Garnish each bowl chili with one one tablespoon Pepperjack Cheese and One tablespoon Tomatillo Salsa on top of the cheese.
3 gallons
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