Venison Chili

Ok so I took some heat for not updating my blog after I returned from Alaska. Since this recipe was much in demand as I described it to my friends in Alaska, here it is. I was in the country this weekend and spotted dozens (really) of deer -- does and twins primarily. But what has that got to do with the recipe?

SPAM chile

5 Green bell peppers, chopped
10 Jalapeno peppers, seeded and diced
5 large onions, chopped
5 lbs venison
2.5 lbs chicken
2 (12) ounce cans Spam
4 teaspoons brown sugar
2 t. each coriander, paprika, cumin, salt, and black pepper
2 quarts strong turkey stock
2 bottles ale
1 lb peeled tomatoes, chopped
8 roasted, seeded dried ancho chiles
5 T. chili powder
4 T. each dried basil, oregano, and coriander
1 T.ground chipotle
1 T.annato paste
4 cups cooked black beans
¼ cup brown sugar


In a larger cooking pot, saute onions and peppers in bacon fat (or olive oil?) until onions are transparent. Remove and drain. Cut meat into cubes. In a mixing bowl, combine brown sugar, coriander, paprika, cuman, salt and black pepper, and rub into venison, chicken, and SPAM. Sear meats in small batches, then combine in pot with peppers and onions. Add stock, ale, tomatoes, chilies, chile powder, basil, oregano, and coriander, chopotle and anato paste and cook for two hours on medium heat,stirring occasionally. Add beans, and cook and stire for an additional 30 minutes. Add ¼ cup brown sugar, salt and pepper to taste. To thicken, add ¼ cup masa harina flour.

Serves 12 according to the recipe. 120 is more like it.