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- Cookbook Community Staff
- One day before cooking the chili, brine the venison and pork. Combine the salt, peppercorns, and water in a large pot and bring to a boil. Allow to cool thoroughly (using ice cubes and the fridge to help you along). Once the brine has cooled, transfer to a large container and place the meat chunks inside. Seal the container and refrigerate overnight.
- Once brined, drain the meat and pat dry with a paper towel. Sprinkle with the cornstarch. Melt the bacon fat over medium heat in a large pot. Add the meat and sauté until browned, about 5 – 8 minutes. Remove the meat and add in the onions, celery, and chipotles. Sauté until the vegetables begin to soften, about 3 – 5 minutes. Stir in the garlic and chili powder and cook for 3 – 5 minutes more.
- Add the meat back into the pot and stir to combine. Stir in the tomato sauce and chicken stock. Bring to a boil, then reduce to a simmer. Let simmer covered for 20 – 30 minutes. Stir in the corn meal and allow to simmer 30 minutes more. Serve with Fritos or corn bread.