Venison Chili From Turtle Creek 

http://fooddownunder.com/cgi-bin/recipe.cgi?r=271802


Ingredients :

4 x Pasilla chiles seeded 
2 x Ancho chiles seeded 
1 x Arbol chile seeded 
2 cup Chicken broth divided 
2 x Corn tortillas quartered 
6 tbl Corn oil 
1 1/2 lb Venison cut 1/2" cubes 
1 lrg Yellow onion peeled, minced 
4 x Garlic clove peeled, minced 
2 tbl Cumin powder 
1 1/2 cup Dark beer 
4 cup Beef stock 
1 x Cinnamon stick 
8 sprg Fresh cilantro 
    Juice of 1 lime 
1/4 tsp Salt to taste 
1/4 tsp Freshly-ground black pepper to taste 


Method : 
To cook chiles: In medium saucepan, combine pasilla, ancho, and arbol chiles and 1 1/2 
cups chicken stock. Rapidly bring to a boil. Reduce heat. Simmer for 10 minutes, or until 
chilies are soft, stirring occasionally. Cool slightly. Pour into blender. Add tortillas. Pureee 
until smooth. (If chile mixture is too thick to puree, add additional chicken stock, 1 tablespoon 
at a time, as necessary). Set aside.
To cook chili: In large saute pan, heat corn oil over medium-high heat. When oil smokes, 
add meat cubes. Cook, stiring frequently for 3 to 5 minutes, or until just brown. Using slotted 
spoon, remove meat from pan. Set aside.
While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well browned. Add garlic 
and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes, stirring frequently to 
prevent scorching. Mixture will be thick and dark.
Add meat, beer, and beef stock. Stir well. Reduce heat. Simmer, uncovered, for 1 hour, 
or until reduced by half. Remove from heat. Stir in cinnamon and cilantro bundle. Set aside, 
without stirring, for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. 
Season with salt and pepper.
This recipe yields 4 servings.