INDIAN RIVER KITCHEN
Chili for
chilly days By Danielle Rose
When the temperature finally
starts to drop, there’s nothing
more comforting than
a big pot of chili simmering
on the stove. This easy venison chili
recipe is hearty and delicious, perfect for
hunting season or any time you’re lucky
enough to have ground venison in your
freezer. If you don’t have access to wild
game, it’s also great with ground beef,
turkey or bison.
Chili is one of those recipes that varies
a ton depending on where you’re from,
and what’s authentic is subject to
debate. I know some people say real chili
doesn’t have beans, but in my kitchen
it does. I use ground meat, but some
people prefer chunks.
One thing I know for sure is that it’s not
chili without chiles. Great chili layers
different types of peppers for balanced,
deep flavor, not blistering heat. That’s
why this recipe kicks off with a purée
of ancho chiles, chipotles in adobo,
tomatoes, broth and crushed tortilla
chips. It’s smoky, savory, and as spicy as
you like it. Since everyone has a different
threshold, I give a range in the recipe for
the hottest ingredients. You can always
add more heat, but you can’t take it back.
DANIELLE ROSE PHOTOS
While you can use whatever meat you
like, I created this recipe to use the most
popular wild game in Florida, white-tailed
deer. It includes two secret ingredients
that enhance the flavor and texture of
ground venison, and they tend to win over
any skeptics: bacon and beer. Venison is
quite lean, so the bacon adds richness
and a boost of flavor. Beer is malty and
sweet, two flavors that perfectly mellow
venison. Once it simmers, it fades into the
background. The end result is a deeply
flavorful, crowd-pleasing chili. Add some
Southern-style skillet cornbread, and
you’ve got the perfect meal for a cold
winter day.
Warm up on a cold
winter’s day with a
deeply flavorful and
satisfying bowl of chili
that has a balanced
array of spices.
Recipe has two secret ingredients that make this dish sweet and malty
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