I love seeing chili recipes, but never use one. It’s always about what’s on hand. A spoonful of salsa, leftover pico de gallo or burrito sauce, jalapenos that are getting wrinkly. (Oh come on, it happens.) But when Greg smoked a beef brisket, a treat his lovely wife picked up to make his day thanks very much, I knew some of it would be going in the pot. Well, after it went on the smoker of course.
While Greg insists everyone should have smoked meat in their refrigerator at all times, I realize not everyone has the pleasure of being married to him. Oh and not everyone has a cool friend who sends them venison. So take this recipe and do what you must, adjust, adjust, adjust. All you really need is a big old pot. Oh and clear some room in your freezer.
Chili with Smoked Beef and Venison
- 16 ounces kidney beans
- 8 ounces dried black beans
- 28-ounce can whole tomatoes (crushed by hand or roughly chopped)
- 14.5 ounce can diced tomatoes
- 1 lb ground venison
- 3 cups smoked brisket, shredded or chopped
- 1/4 cup chili powder
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1-2 jalapenos, diced
- hot sauce to taste
- salt/pepper to taste
Soak the beans overnight. Drain and refill pot with enough water to cover the beans with an inch or two to spare. Set over medium heat and get to chopping. Saute onion in a skillet over medium heat, with just a bit of oil. Throw in the venison and brown. Drain any fat and return to eye. Sprinkle about half the chili powder over the meat and onions and stir to incorporate. Dump the meat mix into the pot, along with the peppers, tomatoes, the remaining chili powder, brisket and a splash of hot sauce. If the mix is too thick add about two cups of water. Bring to a boil, then turn down and let simmer until the mix gets thick and the beans are tender, about an hour and a half to two hours. Taste periodically and add salt, pepper and more hot sauce to taste. Remember to blow on your spoon first so you don’t burn your tongue.