Lbj Pedernales River Chili

This traditional Pedernales River chili delivers the deep, savory flavors of Texas country cooking. The lean venison is browned to develop a rich crust, then slow-simmered with onions, garlic, and a blend of chili powder, cumin, and oregano. Whole tomatoes add a bright acidity that cuts through the richness, while a touch of hot pepper sauce provides a gentle warmth. The result is a thick, robust stew that is perfect for cold evenings or family gatherings. It&# 226;ÂÂs a comforting dish that improves with age, making it an excellent candidate for meal prep or leftovers.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 717.3

Dietary: Gluten-free

Description

This traditional Pedernales River chili delivers the deep, savory flavors of Texas country cooking. The lean venison is browned to develop a rich crust, then slow-simmered with onions, garlic, and a blend of chili powder, cumin, and oregano. Whole tomatoes add a bright acidity that cuts through the richness, while a touch of hot pepper sauce provides a gentle warmth. The result is a thick, robust stew that is perfect for cold evenings or family gatherings. It&# 226;ÂÂs a comforting dish that improves with age, making it an excellent candidate for meal prep or leftovers.

Ingredients

4 pound Venison, well trimmed and ground
1 large Onion, chopped
6 cloves Garlic, minced
2 cups Canned whole tomatoes
2 cups Hot water
6 teaspoons Chili powder
1 teaspoon Cumin seed, ground fine
1 teaspoon Oregano
2 dashes Liquid hot pepper sauce
to taste Salt

Directions

1
Place the ground venison, chopped onion, and minced garlic in a large heavy skillet or Dutch oven.
2
Cook over medium-high heat, breaking up the meat with a spoon, until the venison is light browned and no longer pink.
3
Add the oregano, cumin, water, chili powder, tomatoes, hot pepper sauce, and salt to the skillet.
4
Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot.
5
Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
6
Cover and simmer for one hour, stirring occasionally.
7
Skim off any excess fat that rises to the surface during cooking.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 717.3kcal

% Daily Value *
Total Fat 14.1g22%
Saturated Fat 4.5g23%
Cholesterol 372.3mg125%
Sodium 276.9mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 136.2g273%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, grind the venison yourself to control the fat content, or mix in a small amount of beef fat if the venison is very lean.

This chili tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

If you prefer a thicker chili, simmer uncovered for the last 30 minutes to reduce the liquid.

Adjust the hot pepper sauce to your desired level of heat. You can also add a tablespoon of brown sugar if you want to balance the acidity of the tomatoes.

Keywords: venison, chili, texas, pedernales, game, stew, cumin, oregano, spicy, slow-cooked, dinner, comfort food, american, hearty, tomato, garlic, onion, simmer, lean meat, family style

Read it online: https://www.chefs-mate.com/recipe/lbj-pedernales-river-chili-2/