A simple but delicious meal, this chili goes way back to Super Bowl Sunday. It's a little warm to think about having a nice bowl of chili in Texas right now, but it's always a good time to think about football season. In case you are curious, it is only 126 days until The University of Texas season opener and 130 until the Thursday night NFL opener. Once basketball season is over and all we have is (boring)baseball, I will be marking off the days on my calendar.
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| Chili powder, paprika, cayenne pepper, coriander, cumin seeds, ancho peppers, cinnamon sticks, jalapenos, poblanos, limes, garlic, onions, masa, tomatoes, chipotles, Mexican chocolate |
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| Venison chili meat and leftover brisket. |
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| I can smell the delicious spices browning! |
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| After the spices are slightly browned, finely chop them in a spice grinder or food processor. |
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| Cook the chopped onions in olive oil until transparent. |
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| Chop the peppers and garlic and add them to the onion mixture. |
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| Brown the chili meat, then combine in a crock pot or large stock pot with onion and pepper mixture, brisket and spices. |
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| Add the tomatoes and chipotles. |
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| Cook for at least 2 hours, adding masa and additional water if necessary to get to an ideal consistency. |
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