Spice up your Tailgate: Cochon Butcher’s Deer Chili

If you’re trying to spice up your tailgate menu this football season, a hearty pot of chili makes a good option for a party full of mouths to feed. The idea of deer chili might raise a few eyebrows, but this twist packs some serious flavor. Get ready to walk on the wild side with an interesting spin on chili from Ben Hammond at Cochon Restaurant and Butcher.

Here’s the official recipe to Cochon Butcher’s deer chili. Ben Hammond slightly adjusts the recipe in the demonstration based on portion and taste.

Cochon Butcher Deer Chili

Ingredients:

2 lbs. ground venison

1 onion, small diced

1 poblano pepper, small diced

2  jalapeno peppers, minced

3 T garlic, chopped

1 T tomato paste

16oz canned tomatoes, crushed without the juice 16oz red beans, dried

3 1/2 T chili powder

3 1/2 T ground cumin

1 T cayenne pepper

2 T paprika

1 1/2 T ground coriander

1 1/2 T dried oregano

4 T Kosher salt

2 T black pepper, ground

3 qt chicken stock or water

1/2 c vegetable oil


Method:

Heat the oil in a cast-iron dutch-oven over high heat. Once the oil is hot add the ground venison to the pot, season with a tablespoon of salt and black pepper, and cook through. Turn the heat down to medium. Add the diced vegetables, garlic, and the dried spices.  Cook until the vegetables are translucent. About 3-5 minutes. Add the tomato paste and canned tomatoes to the pot and cook for another 3-5 minutes. Now add the red beans, the remaining salt and pepper, and all of the stock.  Bring the chili to a boil, then cover the pot and turn down the heat to low. Stir occasionally and cook until the beans are creamy and tender. Taste and re-season if necessary.

Recipe courtesy of Cochon Butcher

 

See also:

Mixing Up a Pimm’s Cup

If you’re trying to spice up your tailgate menu this football season, a hearty pot of chili makes a good option for a party full of mouths to feed. The idea of deer chili might raise a few eyebrows, but this twist packs some serious flavor. Get ready to walk on the wild side with an interesting spin on chili from Ben Hammond at Cochon Restaurant and Butcher.

Here’s the official recipe to Cochon Butcher’s deer chili. Ben Hammond slightly adjusts the recipe in the demonstration based on portion and taste.

Cochon Butcher Deer Chili

Ingredients:

2 lbs. ground venison

1 onion, small diced

1 poblano pepper, small diced

2  jalapeno peppers, minced

3 T garlic, chopped

1 T tomato paste

16oz canned tomatoes, crushed without the juice 16oz red beans, dried

3 1/2 T chili powder

3 1/2 T ground cumin

1 T cayenne pepper

2 T paprika

1 1/2 T ground coriander

1 1/2 T dried oregano

4 T Kosher salt

2 T black pepper, ground

3 qt chicken stock or water

1/2 c vegetable oil


Method:

Heat the oil in a cast-iron dutch-oven over high heat. Once the oil is hot add the ground venison to the pot, season with a tablespoon of salt and black pepper, and cook through. Turn the heat down to medium. Add the diced vegetables, garlic, and the dried spices.  Cook until the vegetables are translucent. About 3-5 minutes. Add the tomato paste and canned tomatoes to the pot and cook for another 3-5 minutes. Now add the red beans, the remaining salt and pepper, and all of the stock.  Bring the chili to a boil, then cover the pot and turn down the heat to low. Stir occasionally and cook until the beans are creamy and tender. Taste and re-season if necessary.

Recipe courtesy of Cochon Butcher

 

See also:

Mixing Up a Pimm’s Cup

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