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"What's for Dinner Honey?" 

Chris is a foodie.  An incredibly healthy foodie.  You know, sprouted mung bean smoothies, flax seed casserole {we made that up}. But once a week he allows himself a "free" day.  He probably indulges in this chili on that day- he said it was the best he's ever made, and he's from Texas.  Lives football. Nuff said.

Very Manly Black Bean Chili- from Chris Park
{from New Tastes from Texas by Stephan Pyles}

4 tablespoons olive oil
1 pound venison, well trimmed of fat and finely chopped
6 garlic cloves, finely chopped
1 onion, chopped
1 jalapeño, seeded and chopped
4 tablespoons ancho chile puree {see below for recipe}
2 chipotles in adobo, chopped
4 medium tomatoes, blanched, peeled, seeded and diced
2 teaspoons ground cumin
1 quart chicken or vegetable stock
1 12 ounce bottle dark beer, such as Shiner Bock
1 cup black beans, soaked overnight and drained
1 teaspoon epazote {good luck finding that}
2 tablespoons masa harina
1 tablespoon chopped fresh cilantro
salt and freshly ground black pepper to taste


Heat the oil in a heavy stockpot or casserole until lightly smoking.  Add the venison, garlic, onion, and jalapeño; cook over medium heat until the meat has browned, about 15 minutes.  Add the ancho puree, chipotles tomatoes and cumin; cook for 10 minutes longer.

Add the stock and beer; bring to a boil.  Add the black beans and epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are perfectly tender, stirring occasionally.  Add more stock throughout the cooking process, if necessary, to keep meat and beans covered.  Whisk in the masa harina and cilantro.  Season with salt and pepper to taste.

He likes to top it with fresh goat cheese and some roasted corn salsa.  

Ancho Chile Puree

1 bag of dried ancho chiles.  Cut the stems off and slice in half, removing the seeds.  Heat the oven to 450, place the chiles on a baking sheet and roast for 1 minute, or dry-roast over high heat in a skillet for about 30 seconds to 2 minutes depending on the heat of the skillet.  Transfer the chiles to a bowl, cover with warm water and submerge for 30 minutes to rehydrate.  Strain the chiles  and reserve the liquid.  Place the chiles in a  blender and puree to a thick paste, adding just enough of the reserved liquid to make pureeing possible.  Pass the puree through a medium or fine strainer and strain directly into a sauce.  Discard the residue in the strainer.