The Metric Kitchen
Introduction
Cooking in metric
Converting recipes
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Conversion basics Style guide |
Appendices
Venison Chili
| 800 | g venison round or shoulder (or lean ground beef) |
| 1 | large onion |
| 1.5 | l tomato juice |
| 800 | g can of kidney beans |
| 500 | g can of tomatoes |
| 30 | ml vegetable oil (2 tablespoons) |
| 40 | ml chili powder (2 heaping tablespoons) |
| 5 | ml salt (1 teaspoon) |
| 15 | ml sugar (1 tablespoon) |
It's no secret that venison makes great chili. I make this chili with coarsely-ground round from a whitetail deer. Substitute lean ground beef if you don't have venison, but leave out the vegetable oil.
Chop the onion. Peel / trim all of the fat and silver seam from the venison before grinding. Coarsely grind the meat with a food processor or a meat grinder. Brown ground meat in a large pot (at least 4 liters) in vegetable oil, then add the onions. If using ground beef, drain fat after onions are softened. Add remaining ingredients, stir, and bring to a boil. Simmer for one hour.
Variations: One of the joys of chili is that is seems like no matter what ratios and variations of the basic ingredients are used (within reason!) the end result is always good. Here are a few variations to get started.
- Change the amount of chili powder to make the dish more or less spicy,
- Use whole dried red chilies instead of chili powder,
- Use less tomato juice and more beans and meat, or
- Use a different kind of bean.
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