Recipe by matthew.benigni
This recipe has been a family favorite for a while. It is also very good with beef stew meat.
Top Review by KateL
For now, 3 stars, please see my rating system. The directions referred to salt and pepper and butter, but didn't list them in the ingredients. If the chef adjusts the recipe, please let me know so I can reconsider my rating. Because coconut oil has a very high smoke point, I used it to brown the venison cubes. I used butter for the onions sautéed on medium low (the Italian way!) The sauce was rather soupy, but it covered the venison cubes during 1.5 hours of simmering. I realize that Texas chili uses no beans at all, but we plan to add an additional can of black beans next time. As for spice, I judged this as pleasant spiciness, while DH claims it burned his lips (although he loved it); so we will consider using only 1 chipotle pepper next time. Served with a complementary Recipe#303357. We both appreciated that the venison did not overcook during this process! Made for Spring 2014 Pick A Chef.
- 2 lbs venison roast (Cubed) or 2 lbs beef stew meat (Cubed)
- 2 cups beef broth
- 1 yellow onion
- 2 chipotle chiles in adobo
- 1 (16 ounce) can black beans
- 1 (15 ounce) can diced tomatoes
Directions See How It's Made
- Salt and pepper the meat and brown it in a large skillet with butter.
- Put the diced tomatoes and chipotles in a blender and puree them.
- Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
- While the chili is simmering, sauté the onion until soft and set aside.
- Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.