Bob's Venison and Turkey chili 


I *just* took some ground venison out of the freezer to make this.  Use 
ground turkey and pork stew meat if you don't want to use beef or venison. 

You might also search for Chili Verde (green chile stew), which is 
usually made with pork. 

Measurements are approximate, recorded from memory the day after I made 
this: 


1 to 1.5 pounds ground venison (or beef hamburger meat) 
1 pound frozen ground turkey, thawed (or beef stew meat) 
1 large (or 2 small) yellow onions 
2 cups water 
8 dried New Mexico or Guajillo chile peppers 
4 large dried Ancho chile peppers 
2 tsp. dried oregano 
1/2 tsp cumin 
1/2 tsp black pepper 
1 tsp garlic powder 
2 (15 oz) cans beef broth 
1 (15 oz) can pinto beans or "chili beans" 
1 Tbsp rolled oats 
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp] 


Break up the venison in a large skillet and begin browning over high 
heat.  When the meat has turned gray and there is some grease in the 
pan, add the turkey.  Continue cooking until all is thoroughly done and 
browned somewhat.  Transfer to a large stockpot.  Sit the dirty skillet 
aside for later. 


Remove stems from New Mexico chiles and put peppers in blender.  Whir 
until they are ground up pretty good.  Tear the ancho chiles into large 
pieces, removing stems and seeds.  Put in small saucepan with the water; 
simmer for 10 minutes. 


Meanwhile, coarsely chop onions and sauté in the grease remaining in the 
skillet.  When onions are soft and becoming translucent, transfer to the 
stockpot. 


Pour the stewed anchos and water into the blender with the ground chiles 
and blend until liquified.  Pour the chile paste into stockpot.  Rinse 
the blender with a little water and pour that in the stockpot. 


Add all remaining ingredients except the beans and the oatmeal.  Simmer 
for several hours.  Add canned beans and simmer another 20 minutes. 
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic 
powder) to taste.  Add the oatmeal, and simmer 10 or 15 minutes until 
thickened (stir occasionally because it can burn at this point.)