Venison Pork Chili
Sometimes, you’ve just got to have a big bowl of steaming chili. Here in Texas, it’s all about the meat: beans are nowhere to be found, but you can add in some chippy goodness and make a Frito pie. In this recipe, we combined venison and pork (and bacon fat!) for a hearty dish that’s perfect for any weather, because it’s just so dang good.
Prep Time 35 M
Cook Time 60 M
Recipe Yield 12 servings
- 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.