Benne’s Veni Chili

Benne’s Veni Chili is a delicious and spicy concoction that was created from a recipe called Devil’s Brew and my hubby’s personal stash of venison.

Not only Cathy cooks at the Bennett household, the hubby Mike does as well! You can follow Mike’s recipe which uses venison, or use beef roast, such as rump, chuck, tip or round steak if you prefer. This recipe takes several hours to make, but produces enough to freeze and enjoy on chilly fall/winter days. We’re talking weekend cooking project here, folks, but well worth the effort!

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Benne’s Veni Chili

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Servings: 14 (1.5 cup) servings

Ingredients

• 1 pound thick-cut bacon cut into 1/2 inch pieces use Neuske’s if you can find it
• 3 pounds venison (or beef) rump cut into stew 1 inch pieces
• 1 1/4 pound ground beef
• 1 medium onion chopped
• 6 1/2 tablespoons chili powder
• 1 teaspoon minced garlic
• kosher salt & ground pepper to taste
• 3 stalks celery, chopped
• 1 each red and yellow peppers, chopped
• 2 teaspoons oregano
• 1/2 cup warm beer
• 6 cups beef broth divided (reserve 1/2 c. to combine with cornmeal.)
• 4 oz. can mild chopped green chilies
• 2 large can 28 oz. whole peeled plum tomatoes (chop up to desired size pieces)
• 1/2 teaspoon crushed red chili or more, to taste
• 2 tablespoons tomato paste
• 1 tablespoon cider vinegar start with 1 tbsp. and taste after all ingredients have been added to see if you want to add more.
• 3 tablespoons cornmeal
• 1 or 2 cans 16 oz. chili beans if desired
• sour cream and shredded cheddar cheese for topping, if desired

Instructions

• Cook bacon to medium, drain on paper towels and reserve bacon grease.
• In a large soup pot, add bacon grease and brown meat in 2-3 batches, browning on all sides. . Set aside.
• Brown ground beef in same large soup pot.
• Add bacon, browned venison, onion, chili powder, garlic, salt, pepper, celery and peppers to ground beef. Add enough beef broth to barely cover ingredients and bring to a boil (you may need more or less than 5 1/2 cups depending on your pot size. If need more, add some wate.) Reduce heat and simmer uncovered for 1 1/2 hours or until meat is tender, adding water if needed.
• While the meat is cooking , add the oregano to the warm beer & set aside.
• Add chopped green chilies, tomatoes, crushed red chili, tomato paste, vinegar and oregano-beer mixture to the pot. Simmer uncovered 30 minutes, stirring often.
• Stir cornmeal into 1/2 cup beef broth, then stir into chili.
• Add beans (if using) and simmer 15-20 minutes, or until meat is very tender.
• Top with shredded cheddar cheese and sour cream, if desired

Notes

Michael Bennett creation!