By: Sam Kohler
- 4 lbs of Gamekeeper Butchery Venison Ground
- 4 Poblano Peppers; Deseeded & Diced
- 4 Jalapeño Peppers; Deseeded & Diced
- 2 Serrano Peppers; Deseeded & Diced
- 4 Medium Sweet Onions; Diced
- 8 Cloves of Garlic; Finely Diced
- 4 x 15 oz of Tomato Sauce
- 2 x 7.75 oz El Pato Hot Tomato Sauce
- 8 cups of Beef Stock
- 3 Tbsp Sea Salt
- 3 Tbsp Fine Black Pepper
- 3 Tbsp Cumin
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 2 Tbsp Dark Chili Powder
- 2 Tbsp Dried Oregano
- 1 Tbsp Smoked Paprika
- 4 Tbsp Bad Byron’s Butt Rub Seasoning
- 3 Tbsp Worcestershire Sauce
- 4 Bay Leaves; Dried or Fresh
- 1/4 Cup of Olive Oil
- Sweet Onion; Finely Diced
- Sour Cream
- Cheddar Cheese; Shredded
- Begin by heating a large stock pot on medium-high heat. Add in your 1/4 cup of olive oil and heat it until it begins to ripple.
- Add in your diced onions, poblanos, jalapeños, and serranos to the pot and cook them down until they begin to soften and the onions become translucent.
- Add in your diced garlic to the stock pot and cook them down for 2-4 minutes until they soften and become aromatic.
- Once the garlic is aromatic, add in your ground venison and cook it down until it all browns nicely. At this time you can also add in your sea salt, black pepper, cumin, onion powder, garlic powder, dark chili powder, oregano, paprika, and Byron’s butt rub.
- Once the meat is all thoroughly browned and the seasonings are well mixed amongst the meat and vegetables you can begin to add in your tomato sauce, hot tomato sauce, beef stock, Worcestershire sauce, and bay leaves to the stock pot.
- Once all the sauces and stock are added to the pot you can bring the heat to high until the chili begins to boil. Once the chili is boiling, bring the heat to a low simmer and let the chili cook down for 2-3 hours until the chili nicely thickens.
- Garnish with diced onions, shredded cheddar cheese, and sour cream and enjoy!
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