I have been experimenting with different styles of chiles for some time. I like great depth and many layers flavors instead of a one note tomato taste. I believe I have achieved what I was looking for in the recipe. I made this for lunch today and I really like it. There are a couple of surprising ingredients in the sauce such as coffee and maple syrup. But they pair oh so good. And I do put beans in mine, I am originally from the Northeast. I’m sorry, deal with it. Don’t put them in if you are chile purist. 🙂
1 cup Ketchup (I use the no High Fructose Corn Syrup kind)
2 tablespoons Black Strap Molasses
1/3 cup Maple Syrup, Grade B
1 tablespoon Sriracha Hot Sauce
½ cup Balsamic Vinegar
2 teaspoon Ground Mustard
3 cloves Garlic, peeled and pressed
1 teaspoon Red Cayenne Pepper flakes
1 tablespoon granulated Onion Powder
2 teaspoon Pasilla Chili Powder (If you don’t have pasilla powder you can substitute Smoked Hungarian Paprika. You need the smoke)
2 tablespoons fine ground Coffee. ( I used Highlander Grog that has a butterscotch taste but you can use a robust French Roast)
1 bottle (12 oz) bock style beer like Shiner Bock (It needs to be malty)
Sea Salt or Kosher to taste
Mix all ingredients and set aside.
4 tablespoons Extra Virgin Olive Oil (EVOO)
2 pounds ground Venison (You can use lean Beef or Bison also)
1 large Sweet Onion, chopped
1 cup Beef Broth, homemade, store bought or low sodium
2 cans (10 ozs each) Diced Tomatoes with Green Chilies
¼ cup Tomato Paste
3 small Pablanos, roasted, skinned and chopped
1 can (15 ozs) Dark Red Kidney Beans, un-drained (optional)
For garnish use Sharp Cheddar, Pepper Jack or Colby Jack.
In a large soup pot, heat the EVOO. Working batches if needed brown the venison. Don’t crowd the pot because the meat will not brown if there is too much in the pot at one time. When you are finished browning the meat add the onion and cook until tender, about 10 minutes. Add beef broth, diced tomatoes, tomato paste, pablanos and kidney beans. Then add the chile sauce mixture. Bring to a boil and reduce to simmer. Simmer for 20 minutes and stir occasionally. Ladle into bowls and garnish with cheese of your choice.
Sounds tasty and looks good too. There is nothing quite like a nice warming chilli, especially now the autumn is here (it is in the UK, at any rate).
I probably shouldn’t reveal my wife’s secret ingredients, but she swears by a few dollops of pesto in chilli.
Ohh that pesto sounds wonderful. I will try that. Fall is my favorite season almost anywhere in the world. Thank you!