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.
While you can use whatever meat
DANIELLE ROSE PHOTOS
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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