Expert: Keith Patton - 12/17/2008

Question
i have some cubed vension shoulder meat and some other more meaty chunks of deer meat and I want to make chili, although none of it is ground.   i am thinking about marinating it overnight in red wine and then boiling it down?  do you think this will give me some tender meat?  should I try cutting some up in the food processor.  all advise appreciated

Answer
Shasta:

If you have a food processor, cube up half the meat and process it till it is almost a paste.

Then by hand cut up the second half of the meat to about 1/4 inch pieces.  This is a trick to give the chili two consistencies.  One fine almost mealy and the other chewy. At this size the meat will be plenty tender.

Sautee onions and garlic, as little or as much as you like.  1 tsp of garlic is usually enough, and one large or two medium onions.

You can brown the meat in olive oil and when done, mix in the cooked onion and garlic.

I use lots and lots of different dried chili peppers from the mexican store, not off the shelf chili powder.  You will also need ground Cumin.  Now de-seed the dried peppers and grind in a food processor or blender or coffee grinder.  I then season the chili with these in whatever combination you like depending on the number of different types you find.  I avoid the fiery hot small ones.  I go for a long rich slow burn, not a jalapeno or cayenne burn.
I add cumin to taste.  Cumin IS the taste of chili so don't be affraid to add a lot.  Chili is just that, a slurry of chili and meat, so don't feel like you are adding too much if it isn't too hot.

I add in equal proportions tomato paste, sauce and crushed. Either one can of each or two of each and so on.

Add a couple of tablespoons or teaspoons of sugar.

By now the chili should be a reddish brown.

Add a tablespoon or teaspoon of bakers cocoa.  Not the kind you add to milk but the powdered or bar kind you bake with.

This adds a dark richness to the chili that no one but you will be able to identify and gives it that something that sets it apart from all the chili wannabes.

Adjust the seasoning with salt and black pepper.

Let simmer till the consistency you like.  A bit of dark beer added can add moisture it it becomes too thick.

You will have an incredibly rich chili, a dark brown sleeper with a slow long spicy burn.  Just right for a cold evening.  Serve with your favorite corn bread and a cold dark beer or strong assertive red wine.

Keith