Sunday, May 15, 2005

Venison, Sausage and Black Bean Chili

Venison, Sausage and Black Bean Chili (Adapted from CL)

2 teaspoons canola oil
4 ounces hot Italian turkey sausage, casing removed
2 cups chopped onion
3 garlic cloves, minced
16 ounces trimmed boneless venison loin, sliced into 1/2" chunks
2 tablespoons tomato paste
2 cups chicken broth
1 cup chopped plum tomato
1 cup water
2 tablespoons ancho chile powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
15 ounce can black beans, rinsed and drained
1 ounce crumbled goat cheese
1 jalapeño pepper, sliced into rounds, if desired

In a large Dutch oven, heat oil over medium-high. Add sausage, onion and garlic - cook, stirring to crumble the sausage, until the onion is tender, about 5 minutes. Stir in venison - cook until venison is browned, about 4 to 5 minutes. Stir in tomato paste and cook, stirring occasionally, for 3 minutes.

Add broth, tomato, water, ancho powder, cumin and salt - stir pot well to scrape any browned bits on the bottom of the pan. Bring mixture to a boil - cover, reduce heat and simmer until venison is tender, about 1 hour and 15 minutes. Uncover and stir in beans - cook until thoroughly heated through, about 10 minutes. Serve with portion with crumbled goat cheese and the jalapeño slices, if desired.

Makes about 4 servings.

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