Venison & Okra Chili

We LOVE okra, but after frying it, grilling it and baking it, we decided it was time to branch out and try a new recipe. We say this one on The Cooking Channel and decided to make it our own. It is a great way to bring in the fall...and the cooler weather that is coming...it is coming, right?

** By the way, this has been one of Clay's favorite recipes. He couldn't stop talking about how much he loved it while he was eating it and asked for more the following day. **

Venison & Okra Chili

Adapted from Roger Mooking's Okra Chili: The Cooking Channel

Chili Spice Mix

1 tbsp ground cumin

1 tbsp garlic powder

2 tbsp ground paprika

1 tsp chile flakes or cayenne

1 tsp ground coriander

Okra Chili

2 tbsp grapeseed oil

2 1/2 lbs. venision chili meat(our own) or grass-fed ground beef or chili meat (Richardson Farms - Click here to order or pick it up at the Austin Farmer's Market on Wednesday or Saturday) or ground bison (Thunderheart Bison available at Wheatsville or the Austin Farmer's Market on Saturday)

1 (12 oz) bottle dark beer - go with a local one like Shiner or Real Ale

1 chopped sweet onion (Johnson's Backyard Garden)

2 cloves of garlic, sliced or minced (Milagro Farms is busy planting garlic for the spring)

1 chopped bell pepper (our garden)

2-3 chopped sweet peppers (Johnson's Backyard Garden)

1 1/2 cups okra, cut into 1/2 inch slices (Johnson's Backyard Garden) 

2-3 chopped tomatoes (Milagro Farms)

2 cups chicken stock (our own)

1 cup of pre-soaked or cooked adzuki beans (you can also use kidney beans)

salt & pepper

*also great with some cilantro steams or homemade pepper sauce

1. In a small bowl, mix the chili spice and set aside. 

2. Heat 1 tbsp of the grapeseed oil in a cast iron skillet on medium-high heat. Add the venison (you may need extra oil as venison is a very lean meat), beef or bison to the pan and brown. 

3. Drain any excess fat and deglaze the pan by adding the beer to the pan and scraping up any bits that are on the bottom and the pan and stirring them with the beer. 

4. In another pot add one tbsp of grapeseed oil, onion, garlic, peppers and okra and saute over medium heat. 

5. Add the chili mix to the pot and stir to combine. 

6. Add the remaining beer, stir to pick up any bits on the bottom of the pan and then add the meat. 

7. Stock and tomatoes can then be added to the pot and then bring it to a boil. 

8. Place the lid on the pot and reduce the heat to simmer for one hour. 

9. Add the beans and cilantro stems and cook for an additional 30 minutes. 

10. Add salt and pepper as needed and garnish with cilantro. We served it with some greens, but a nice slice of rustic bread or cornbread would be a perfect match.