Receta Texas Chuck Wagon Chili (with Venison or Beef)

I originally made this with chuck roasts that I would trim out and dice into 1/4 inch cubes. Yes, you will form a blister or two - but it is well worth it. In 1987, this chili, I'm pleased to say, was judged best by members of the Chicago Fire Department in a Chicago Chili Cookoff. This is truly a Texas Chuck Wagon Chili: no tomatoes no beans. Condiments were served a la carte - (Mexican) cheese, chopped jalapenos, cilantro and (Mexican) sour cream. I garnished the dish with slices of Maple Bacon Cornbread. Blue ribbon. This is not for the faint of heart and requires slow cooking over a med-low heat for a long time. I use venison most of the time now, and my ground venison is mixed with suet. It has the flavor of the finest organic Angus beef. This is based on a Texas ranch recipe. No cattle drive ever had a tomato or celery on the trail. It may sound like a lot of spices, and it is, but you need to let it cook down and the flavors to really marry and mellow, which they will. Beans are a side dish with their own recipe. This chili will get your attention at first, then back away and leave a most pleasant taste that should bring you back for more. This is the ONLY way I make a chuckwagon chili for myself and certain friends.

Of course, a great variation is to deglaze the pan and meat with 1 C red wine (like a Merlot) and dry it out a bit, then add the spices. For a milder chili, cut the cayenne - not the chili powder - back to your taste. The last 1/2hr, you may want to add a drained and rinsed 30oz can of black beans, or just add a scoop of heated black beans to each bowl and garnish each bowl with some chopped cilantro. It freezes well. Just sayin'...