Watch AJ Williams, managing editor of the Michigan Chronicle and celebrity Chef Max Hardy (@ChefMaxHardy) talk wildlife conservation and cook up a delicious venison chili.
Chef Max Hardy’s Spicy Venison Chili
INGREDIENTS
4 pounds ground venison
¼ onion (diced)
1 tablespoon cumin powder
1 cup vegetable stock
2 cloves garlic (minced)
1 tomato (diced)
1 jalapeño, small (diced)
15 ounces tomato sauce
2 tablespoon chef max spice blend- cajun
4 tablespoons chili powder
1 teaspoon chipotle sauce
1 bunch cilantro (chopped)
Preheat a large stock pot on medium-high heat. Add ground venison and brown for three minutes, stirring frequently. Add tomato, onion, garlic, jalapeño and stir for three minutes. Add the remaining ingredients and stir a few times. Reduce heat to medium and allow to simmer for 45 minutes, stirring occasionally. Add salt to taste.
Garnish when finished with shredded cheddar cheese, sour cream and cilantro.
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