Well.....

....it's THAT time of year again!

Yep, the Peckers will be meeting the Thieves in the stupid bowl in a
coupleafew weeks or so and Larry bought a tag, and Russ shot the
varmint, and I butchered and sliced and diced and wrapped and froze
the damned thing. Nothing left to do but whip up a mess of chili in
anticipation of the great.....um.....whateverthehell it is I just
forgot.


And so, ever mindful of the fact that you can never step in the same
kitchen twice (especially if I have been there between visits), we
bring you......wait for it.....venison chili!

HUZZAH!

Two, three, four pounds of venison.....RELIGIOUSLY! trimmed of all
fat, sinew, cartilage, blood clots and other bullet damage, tendons,
hair, skin, etc.
One bigass (or more or less) yellow (or other) onion.
As much garlic as you can stand.
Six or so 15ish ounce cans of diced tomatoes (or the equivalent in
fresh REAL tomatoes.....for those of you whom we would cheerfully kill
for it).
2, 3, 4 fresh medium tomatillos.
Some (more or less) freshly ground cumin.
Ditto cinnamon.
Ditto coriander.
Ditto clove.....if you've got it. I didn't
Salt, no duh.....and pepper.....ditto, to taste.
Pepitas, hazels, almonds, wallys,.....etc., whatever happens to be
lying about unused this late in the season.
Celery leaves, minced very fine.....don't be stingy.....you cheap
*******.
6, 8, or twelve ancho chilis.....depending on size and personal
tastes. Personally, I'd recommend 10, 12, or 16......if you're really
interested in making chili.
A couple or three glasses of cheap red wine (to be ingested directly
in process.....why waste it on something you probably wouldn't taste
anyway if you drank it while cooking.....right?).

Um.....

Oh yeah, chocolate. Well, "cocoa powder" (which is chocolate, sans
additives.....more or less) to taste. A tablespoon or two or
three.....hey, it's YOUR chili.....right?
Maybe a bit of brown sugar if the tomatillos add a wee bit too much
brightness.

Hm.....

Yeah, that's pretty much it.....if memory serves (it's been a long
time.....started three or four hours ago.....and getting VERY hungry
long about now!).

Treat and combine all ingredients in the usual manner and serve over
vehicle of choice. Rice is a classic, noodles work just fine,
potatoes, sweet potatoes (or yams.....like there's REALLY
difference.....right?), tortillas, cauliflower, polenta, rutabagas, or
other starchy substrate of choice all work just fine.

Serve with.....well, ****, do I have to tell you EVERYTHING?!

giles
and let me know how it goes.....soon.....i'm getting real hungry here.