ManCave Test Kitchen

Yet another venison challenge conquered!!!  Once again, my hunter buddies brought in some wonderful deer meat and I happily cooked them another version of chili.  This crock pot wonder is loosely based on Mexican mole and features one of my favorite ingredients, bitter chocolate.   The venison meat we used was mostly from the leg and tail, which has the most flavor.  This recipe a enough for 6 normal people, or 1, maybe 2 of my hunter buddies.

• 2 lbs. venison leg meat, diced
• 1 large onion, large diced
• 3 large pablano peppers, large diced
• 1 14 oz can, diced tomatoes with green chiles
• 3 tbsp. cumin
• 1/4 c. chili powder
• 2 12 oz bottles Stout beer
• 1 c. dry black eyed peas
• 2 tbsp. masa flour
• 4 oz. unweetened chocolate, chopped
• 1 can chiptole peppers, chopped
• 1 bunch cilantro

1. Let’s start by turning on the crock pot and adding the diced tomatoes and beans to the crock pot.  This is gong to start heating up  while we sear our meat.  I like to set mine on high and cover it.
2. Turn a skillet up to high heat, and add about 2 tbsp of olive oil.  Let it smoke, then drop your meat in.  Do this in stages, or else the meat will boil.  When one set of meat is seared, remove it and add the next (with more oil of course)
3. When your meat is browned, add it to the cock pot.  Put then pan back on the stove, add some more oil and start sauteeing your onions and pablanos.  Let these go for about 5 minutes, just enough so sweat them.
4. Add the cumin and chile powder.  Stir these arond and just let them toast.  Deglaze the pan with your beer and let it cook for about 4 more minutes.  Add this to the crock pot.
5. Now add your chipotles to the crock pot.   Let this cook fo 4-6 hours, or until the venson is super tender.
6. Take out some of the liquid ( about 1-2 cups and pour it into a pot on the stove. Add the masa flour with a whisk and cook it for about 5 miutes, or until it’s  thick
7. Add the masa mixture back to the chili.  Now add your chocolate and stir it through evenly.

This is another easy one that just takes some time and a little attention.  I like to serve this with some corn tortillas or even some tortilla chips.  it goes great with corbread and fresh chopped onions too.