#2 Venison Chislic Chili
Cubed meat in South Dakota is known as chislic, and this recipe pays homage to my home state’s love for little squares of beef, mutton and, of course, venison.
Chili is a deer-camp staple. Unlike most, though, this one calls for fresh deer rather than ground burger. Throw together this one-pot chili for a long cook that allows you to kick back by the fire for a while.
1 ½ lbs. chunked venison roast Extra-virgin olive oil 1 red onion, diced 1 jalapeno, diced 4 cloves garlic, minced 1 14 oz. can chopped tomatoes 1 8 oz. can tomato paste 1 30 oz. can kidney beans, drained 1 tablespoon chili powder 1 ½ teaspoons cumin ¼ Tablespoon cayenne pepper Salt to taste
1 Slice the venison roast into ¼-inch pieces.
2 Sauté the venison in a Dutch oven with olive oil for 3 minutes.
3 Add the remaining ingredients and 1 cup of water.
4 Bring to a boil, then simmer for 90 minutes. Add salt to taste.