Warm Chili for a Chilly Day

brrrr...it's cold here. The fact that our brand new furnace is broken probably isn't helping! Thank goodness for cuddly pets and space heaters. Chili also helps on day like this, and I just so happen to have some ground venison already thawed.

I love chili in pretty much any form. This recipe, though, is my old standby (perhaps because I've memorized it by heart). It's adapted from the Vegetarian Chipotle Chili recipe in the Colorado Collage Cookbook published by the Junior League of Denver in 1995 (one of my absolute favorite cookbooks).

Venison Chipotle Chili

2 lbs ground venison
1 tbs olive oil
1 medium onion, chopped
2 cloves garlic minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tbs chili powder
2 tsp cumin
1 28-oz can plum tomatoes with juice, chopped
1-2 tbs chopped canned chipotle chiles in adbobo sauce
salt and pepper to taste

In large skillet, brown the venison and set aside. In large, heave saucepan, heat olive oil over medium heat. Add onions, garlic, and peppers. Cook until tender (about ten minutes). Add chili powder and cumin and cook, stirring frequently, for two minutes. Add the meat, tomatoes, and chipotle chiles. Heat to boiling. Add a little water if it looks thicker than you like. Reduce heat and simmer for at least 20 minutes. Season with salt and pepper.

Like most chiles, you can eat this immediately, but it's really better the next day (after the flavors have gotten to know each other a little better). Note of warning...the chipotle peppers can pack a punch, so if you're feeding people who prefer their chili mild, than only use 1 tbs of them.

I'll post a picture when I make it and get one!