The air is starting to get crisp and that means we can look forward to chili and football season! Enjoy this award-winning chili recipe, and feel free to substitute any wild game on hand.
3 tablespoons peanut oil
1 onion, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
2 pounds any wild game meat or beef bottom round, cut into 1/2-inch cubes
2 cups crushed tomatoes
1-3/4 cups beef stock (canned or homemade)
1/4 cup tomato paste
1 tablespoon sugar
Salt and ground black pepper, to taste
Garnishes
Chopped red, yellow and orange bell peppers
Jalepeno peppers, sliced
Minced watercress or arugula
Snipped fresh chives
Crumbled cooked bacon
Sour Cream
Shredded cheddar cheese
Crumbled corn chips
Heat 2 tablespoons of the oil in a flameproof casserole or dutch oven. Add the onion, chili powder, cumin, oregano and red pepper flakes. Cook over medium-low for 5 minutes.
Add the remaining 1 tablespoon oil and brown the meat over high heat, in batches if necessary.
Stir in the tomatoes, stock, tomato paste and sugar. Simmer, uncovered, until the meat is tender, 1-3/4 hours, covering the pot when the mixture becomes thick. Season with salt and pepper.
Serve the chili in a large bowl, surrounded by small bowls of the garnishes.
