Ingredients

The following ingredients have 12 Servings
  • 1 tbsp Olive Oil
  • 1/2 lb beef (we used sirloin steak, cut into bite sized pieces)
  • 3 lb venison (remove all tendons and silver skin, cut into bite sized chunks)
  • 1 large Onion (diced)
  • 3 stalks Celery (diced)
  • 1 Pepper (roasted or fresh, diced)
  • 2 Chipotle in adobo (and tablespoons of juice, minced)
  • 2 cans beans (assorted)
  • 3 28 oz diced tomatoes (I used frozen)
  • 1 head roasted garlic (or mince 3 large cloves fresh)
  • 2 tbsp ground cumin
  • 2 tbsp garlic, granulated
  • 1 tbsp dried coriander
  • 1 tbsp oregano, dried
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Chili powder
  • 2 tbsp cornmeal ( if the chili has a lot of liquid, I may add up to 1/4 cup)

Instruction

  • Add olive oil to cast pan, if you have one, over high heat. Brown beef first. (The reason I use a little beef is because it adds a bit of much need fat to the chili) 
  • Once beef is browned remove it to slow cooker with slotted spoon. Add a bit more oil, if you need to between batches. Then brown venison, in batches. Add it to the slow cooker when browned.
  • Add a bit more oil and reduce heat on pan. Sauté onion, celery and peppers (if using fresh). 
  • When they are soft, add garlic and soften that until it is fragrant.
  • Add some of the tomatoes to the same pan and scrape the fond (browned bits). 
  • Add all of the rest ingredients to the slow cooker. Turn heat to high until it boils. Turn down and cook on low for about 5 hours.
  • Refrigerate overnight. The next day, scrape the accumulated fat off the top of the chili. Again, turn slow cooker to high until chili boils. Then reduce heat and cook for another 4 hours or so. Then add corn meal and stir in. Cook for another 30 minutes- 1 hour. Serve with cheese, green onions, jalapeño slices, sour cream or whatever other toppings you like.