The World's Best Chili

• Gluten free

• Meat

  • 2 lb Venison, ground

• Produce

  • 2 Ancho chiles, large dried
  • 1 Cilantro or green onions
  • 3 Garlic cloves
  • 2 14.5 oz cans Kidney beans, dark red
  • 1 Onion, large
  • 2 14.5 oz cans Tomatoes, fire-roasted

• Baking & Spices

  • 2 tbsp Masa harina
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheddar or monterey jack cheese
  • 1 Sour cream

Found on thatsusanwilliams.com

Description

Ingredients

• 2 large dried ancho chiles, stemmed and seeded
• 3 garlic cloves
• 1 t. ground cumin
• 2 T. canola oil
• 2 lbs. ground venison
• 1 large onion, chopped
• 2 14.5 oz cans of fire roasted diced tomatoes
• 2 14.5 oz cans of dark red kidney beans
• 2 T. masa harina
• 1 1/2 t. salt
• Cheddar or Monterey Jack cheese
• Sour cream
• Cilantro or green onions
• Tortilla chips

Directions

• Heat a medium size skillet over medium heat. When the skillet is hot, open chiles flat, and press down with a spatula, toasting chiles 15 to 20 seconds on each side. Place toasted chiles in a bowl, and cover with approximately 2 c. of hot water to rehydrate for 30 minutes. Drain. In a blender or food processor, combine the chiles, their soaking water, the garlic and the cumin. Blend to a smooth purée.
• Heat the oil in a Dutch oven over medium high heat. When hot, add onion and cook for 2 or 3 minutes. Then add meat. Stir, breaking up clumps, till meat is browned thoroughly, about 10 minutes. (Venison is a low-fat meat, but if you are using ground beef, you may want to drain off some fat at this point.)
• Add the chili purée and stir for about 5 minutes. Simmer uncovered for about 45 minutes. Add tomatoes, beans, masa harina and salt. Partially cover and simmer gently over medium low heat, stirring frequently, until the sauce has reduced to coat the meat rather thickly, about 30 minutes. Allow each person to garnish their bowl with their favorite ingredients: cheese, sour cream, cilantro or green onions. Serve with tortilla chips.