David Bancroft’s Deer Camp Chili Recipe
Award-winning chef David Bancroft shares his deer-camp chili recipe.
COOK TIME
5-7
SERVES
MEDIUM
DIFFICULTY
INGREDIENTS
1 stick unsalted butter
3 lb. Venison, cut into small bits or ground
1/2 cup all purpose flour
2 red bell peppers, diced
1 large white onion, diced
2 jalapeños, minced (seeds optional)
15 cloves garlic, minced
1 6-oz. can tomato paste
2 tbsp. kosher salt
1/3 cup chili powder
2 1/2 tbsp. cumin
1 tsp. allspice
1 tsp. dried oregano
4 cups Venison stock
1/2 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup red wine vinegar
1 cup dark beer
1/2 of 1 16-oz. can pinto beans, drained (optional)
12 2-oz. bags Fritos
Optional garnishes: Chopped scallions, diced onion, sour cream, shredded cheddar cheese
COOKING INSTRUCTIONS
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