Mountainman Chili
Ready In: 4 hrs 30 mins
Serves: 8-12
Yields: 3 quarts
Ingredients
- 2 lbs venison, ground
- 1 lb beef, ground
- 1 1⁄2 quarts beef broth
- 2 medium onions, diced
- 1 lb roma tomato, diced
- 1 1⁄2 teaspoons allspice
- 1 1⁄2 teaspoons ground coriander
- 2 bay leaves
- 1⁄2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 2 tablespoons cider vinegar
- 1 1⁄2 teaspoons ground cumin
- 6 tablespoons chili powder
- 3 teaspoons salt
- 2 teaspoons pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 ounce unsweetened baking chocolate
Directions
- In a large Dutch oven, cook venison and beef until brown and crumbly.
- Add broth and boil slowly for 30 minutes, uncovered.
- Add all of the remaining ingredients, stir to blend and bring to a full boil.
- Reduce heat and simmer slowly uncovered for 3-6 hours, uncovered. Mixture will thicken as it reduces.
- Add more beef broth if necessary to keep meat barely covered.
- Remove bay leaves.
- Serve with sides of sour cream, shredded mild cheddar cheese,and diced onion.
- Also good over steamed rice, or add chili beans if you wish.
- NOTE: This recipe is best if prepared and then cooled overnight, reheating and simmer the following day; the longer it simmers, the better it tastes.
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