Recipe of the Month
4 Pounds blade steak or venison, cut into 1-inch cube
1 Tablespoon Kosher salt
1 Can Budweiser beer
2 Medium onions, roughly chopped
3 Small, finely chopped jalapeno chili peppers, ribs and
seeds removed and discarded.
6 Medium garlic cloves, minced or pressed
½ Cup chili powder
1 Tablespoon paprika, preferably smoked
3 Tablespoons cornmeal
2 Teaspoons dried oregano
2 Teaspoons dried cumin
2 Teaspoons cocoa powder
1 Can diced tomatoes
2 Teaspoons light molasses
1 Can black beans
1 Can dark red kidney beans
1 Cup frozen corn/preferably roasted
2-½ Cups low-sodium chicken broth
Olive Oil, as needed for browning the meat
Adjust oven rack to lower-middle position and set oven to
300 degrees. Dry the meat with paper towels and salt
evenly with kosher salt. Heat a Dutch oven on medium heat
and coat the bottom of the pan with olive oil. Brown the
pieces of beef/venison in small batches, removing each
batch and reserving. Add additional olive oil as needed.
When all of the beef/venison is browned and removed
from the pan, add about 2 tablespoons olive oil to the pan
and sauté the onion until translucent, about 7-9 minutes.
Add the garlic and jalapeno. Sauté until fragrant, about
Add the chili powder, paprika, cornmeal, oregano, cumin,
cocoa powder, and molasses. Stir until incorporated. Add
the beer and tomatoes to deglaze the pan. Return meat to
the pan. Add beans, corn, and chicken broth. Stir everything
together and bring to a boil.
Cover the pan, place in the oven, and bake for 1 ½ to 2 hours
until meat is fully tender. If chili isn’t think enough, place on
stove and simmer down until it reaches desired thickness.
· This recipe can also be made in a crock-pot. Prep the
chili on the stovetop and then cook in the crock-pot set on
high, for 4 to 6 hours.
· There are a lot of steps to this recipe. So, when I make
it, I make a HUGE batch and freeze some for later. I make
a double recipe when I send it up to camp.