Award Winning White Venison Chili By Chef Dean

This year's  Harbor Springs Chili Cook-Off is right around the corner.  Country Club of Boyne's Head Chef, Dean Grill, wanted to give you some inspiration and share with you his award-winning recipe.  Enjoy!

Award-Winning White Venison Chili

Serves 3-4

Ingredients:

1 lb Venison Roast, chopped into cubes

1 lb Ground Venison

2 White Onions, rough chopped

1 cup Garlic, minced

8 oz Jalepeno Peppers, diced

8 0z Green Bell Peppers, chopped  

4 tsp Ground Cumin

2 tsp Dried Oregano

28 oz Chicken Broth

64 oz Canned White Beans

Smoked Gouda, Roasted Fennel Seed and Sour Cream to Garnish

Directions:

1.      Brown all venison and set aside

2.      Cook onion in vegetable/canola oil until tender

3.      Mix garlic, jalepeno, bell peppers, cumin, oregano, and cayenne into onions

4.      Cool until tender on med-high heat for about 3-4 minutes

5.     Add in the venison, along with the broth and white beans, simmer for 15-20 minutes, stirring occasionally

6.      Remove from heat and serve

7.     Garnish with smoked gouda, roasted fennel seed and sour cream