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1. In a food processor, place tomatoes and chipotle chile and puree until smooth. This should only take about 10 seconds. In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
2. Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison (don't crowd the pan), about 6-8 minutes. Using a slotted spoon, transfer to bown and repeat.
3. Add the olive oil, onions, and jalapeno to Dutch and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
4. Ladle 1 cup chili liquid into medium-sized bown and stir in yellow corn mix. Whisk mixture into chili and simmer intil chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and cornbread.