The first recipe in our New WildEats Recipe Collection has to go to our famous "Controlled Burn" Bohemian Chili. This version is with venison, but it can be made just as successfully with any (properly handled) game meat.
I can't tell you how many hundreds or even thousands of gallons of this chili we have served to our loyal fans. That amount may seem impossible but when you consider all the National Conventions, Seminars, Sporting/outdoor Expos and literally tons of chili I've served up at the Bohemian Grove over the years, this dish has touched a massive amount of people and has a cult like following.
Special thanks has to go to my very good friend - Pat Gilligan for his endless supply of these prized stashes of fabulous game meat. The boys up at VOM have been spoiled for many years, thanks to you... and my Bohemian Chili recipe. Enjoy!
A simmering pot of our famous Controlled Burn Chili on the stove
"Controlled Burn" Bohemian Venison Chili Recipe
- 3 oz. cooking oil
- 5 lb. coarse ground or diced venison, elk, moose, wild boar, etc.
- 3 oz. Controlled Burn Chili Blend
- 1 - #10 can, or 5 - 15oz. cans of diced tomato in juice
- 1 - 15 oz can tomato sauce
- 1 bottle good quality Californian Zinfandel or Merlot
- 2 large onions, diced
- 1/2 bunch celery, diced
- 8 good shakes of Tabasco
- Salt to taste
Garnishes
- 1 large red onion, finely diced
- 1 bunch scallions
- 2 - 4 jalapeno or serrano chilies, finely chopped
- Shredded sharp cheddar cheese
Make sure you have allowed enough time for the meat to defrost slowly and is drained of excess blood. Heat the oil in a heavy gauge sauté pan, season the meat with the salt. Place small batches of the meat into the hot oil, allow to brown thoroughly. Remove to a large pot and repeat the process until all the meat is browned.
Add the tomato product in with the browned meat. Place the celery, yellow onions and Controlled Burn Chili Blend into the sauté pan and sauté until wilted, deglaze with the wine. Be sure to scrape any remaining residue from the bottom of the pan and add it to the browned meat.
Place the pot on a low flame, cover and allow to simmer for 3 hrs. Stir frequently. Remove the cover and simmer for an additional 30 minutes. I recommend you serve your chili the next day, as this will give the flavors a chance to blend. Re-heat your chili over a low flame. When completely heated add your remaining garnishes. Adjust the seasoning with salt and Tabasco and dig in!
Chili is one of those dishes that freezes very well, in fact any meat item that is cooked in a sauce can be stored very well in zip lock bags in the freezer for up to a year. So make a big batch and enjoy it for a long period of time!
