0:00 – Introduction
0:16 – Start the Broth
0:53 – The Chilies!
1:16 – Break Down the Chilies
4:19 – Toast the Chilies
7:26 – Into the Broth
8:25 – The Dry Ingredients
14:20 – Into the Blender
17:12 – Portioning and Storage
18:12 – Final Thoughts
When the temps drop and the wild game meat starts to fill your freezer, what’s the best meal to help you keep warm? Why, it’s chili, of course!
In today’s episode, I share my favorite easy-to-make basic Chili Colorado that you can use to cook absolutely ANY wild game that you harvest this season. Venison, wild hog, squirrel, rabbit, turkey, bear… you name it!
Try it out for yourself, and let me know what you think.
4 ancho chilies
4 guajillo chilies
4 pasilla chilies
*** REMEMBER TO REMOVE THE STEMS AND SEEDS! ***
4 cups beef stock or bullion (chicken or vegetable stock will also work)
2 tsp salt
1 tsp black pepper
2 tsp ground cumin
1 tsp dried oregano
2 tbsp avocado oil (or your oil of choice)
3 to 4 cloves fresh garlic
3/4 cup fresh chopped onion
Steep the seeded chilies in the beef stock for 30 minutes, or until soft
Chop up your garlic and onion, and prepare dry ingredients
Add all ingredients to blender, and puree until a fine consistency
Portion out for immediate use or for the freezer.
ENJOY!