Page 9 - November/December 2022 Outdoor Oklahoma Magazine

WILD ABOUT COOKING

CHILI COLORADO

Chili Colorado is the perfect addition to a cold winter’s day. Enjoy it with warm tortillas, in a taco, in a burrito, or just eat it straight
out of the pot. Inspiration for this recipe came from Rick Martinez of the Bon Appetit test kitchen.
—Smokey Solis, Communication and Education Specialist

COURTESY SOMUCHFOODBLOG.COM

INGREDIENTS DIRECTIONS
2 lbs venison roast, cut in half-inch cubes • Bring 3 cups chicken stock to boil.
3 ancho peppers, dried and deseeded • Remove stems from peppers, place into a large bowl, and pour hot chicken
3 pasilla peppers, dried and deseeded stock over peppers. Cover with plastic wrap; allow to soak for a half-hour.
3 guajillo peppers, dried and deseeded • Put chiles and stock into a blender and mix to make a smooth puree; set aside.
8 cups chicken stock • Heat vegetable oil in a heavy pot on medium-high. Brown venison. A
10 cloves garlic, chopped darker crust on some meat chunks is desired.
3 Tbsp vegetable oil • Once meat is browned, add cumin, oregano, sage, bay leaves, and garlic
to pot. Stir until fragrant.
1 Tbsp ground cumin
• Pour remaining chicken stock in pot with meat and simmer for an hour.
3 tsp Mexican oregano
• Pour chile puree into pot and simmer 45 minutes. The mixture will darken
3 tsp fresh sage and thicken over time; adjust simmer time depending on desired thickness
2 bay leaves of sauce.
Salt and pepper • Serve with warm tortillas, rice and beans.

6 OFF THE BEATEN PATH