• By Ken and Maria Perrotte

Chili Stuffed Chiles -- Spice Up Any Party, Whether Football, Holidays, Baby Showers...

Updated: Nov 9


Well, maybe not baby showers, but you know...

Having neighbors who garden big, as in growing a lot more stuff than they ever plan to personally use, is a blessing of country living. This is especially true when you have several pounds of ground venison in the freezer and the neighbors planted twice as many mild poblano pepper plants as they needed.

"Can you help us deal with this bumper crop of peppers?" they asked. "Sure, be right over!"

What could be cooler than taking poblano peppers and stuffing them with spicy venison chili? They are a party favorite and they can be spicy, so make sure you have a cold beer or other favorite beverage handy. They y also make fine fare for any “big game” get together, whether you’re talking a gathering of football fans or diehard hunter/gatherers.

When we make chili, it’s, “Go big or go home.” You may as well make a lot; it never goes to waste. This recipe is a variation of standard chile relleno and other stuffed chile recipes.

Ingredients

* 5 pounds coarse-ground venison (well-trimmed of any fat and silver skin)

* 1/2-cup cooking oil

* 25-30 poblano chiles (depending on size – 3 to 4-inch preferred)

-- halved lengthwise with all seeds/ribs removed

* 12 sweet banana peppers or similar (chopped)

* 8 ounces diced green chiles

* 2 large yellow onions, diced

* 3 28-ounce cans of diced tomatoes with the liquid

* 3 ounces tomato paste

* ¼-cup of fresh minced garlic

*2 cups shredded cheese (Monterey jack is a good choice)

Seasonings

* 3 1.25-ounce packages of a favorite chili seasoning

* 2 tbsp fresh chili powder

* 2 tbsp garlic powder

* 3 tbsp ground cumin

* 2 tsp ground coriander seed

* 1 tbsp black pepper

* Salt (to taste – you can always add it but never take it out once added)

Additional

* ¼-cup corn starch

* ¼-cup lime juice (optional)

* 2 large cans pinto, kidney or black beans (optional)

* Favorite antacid tablets (hah – for emergency use only)

Preparation

Brown meat in oil over medium-high heat in a large stock pot. Add the chopped onions, sweet banana peppers and diced green chiles. Cook until onions are translucent. Add diced tomatoes, chopped garlic and all seasonings. Ensure liquid just covers the top of the meat. If not, add more diced tomatoes, a can of beer or water. Bring it to a boil and then transfer pot to burner where heat can be reduced to simmer or very low. Simmer for 3 or 4 hours, stirring occasionally.

Once chili is cooked, taste and adjust seasonings and add lime juice to taste. Add beans if you desire.

Divide into thirds. Refrigerate or freeze two-thirds for later eating. Keep about 2 pounds to stuff the poblanos. To this, add corn starch, reheat and stir until thickened. You don’t want “soupy” chili for stuffing. Set chili aside.

Roast the halved poblano peppers by broiling about three minutes on each side. Or, simply brush them lightly with oil and roast in oven at 325F for about 15-20 minutes. You don’t want them mushy.

Remove poblanos from roasting and array in glass baking dishes or on a sheet pan. Spoon the warm chili into the poblano, filling it to a heaping level. Sprinkle shredded cheese over top of the chili. Place in oven at 325F for about 20 minutes (until cheese is nicely melted). Remove from oven, let cool slightly and serve.

Makes 6-10 generous servings. Artisan tortilla chips, warm flour tortillas and sour cream are good accompaniments. And beer, yes, cold COLD beer...

#venisonrecipes #venisonchili #stuffedchilepeppers #Partyfare

Subscribe for new stories, reviews, and more. 
(Don't worry, we won't spam you)

  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon

© 2017-2020 Kmunicate Worldwide LLC, All Rights Reserved. Outdoors adventures, hunting, fishing, travel, innovative wild game and fish recipes, gear reviews and coverage of outdoors issues. Except as noted, all text and images are by Ken Perrotte (Outdoors Rambler (SM). Some items, written by Ken Perrotte and previously published elsewhere, are revised or excerpted under provisions of the Fair Use Doctrine

 

Privacy Policy:

What type of information do you collect? We receive, collect and store any information you enter on our website. In addition, we collect the Internet protocol (IP) address used to connect your computer to the Internet; login; e-mail address; password; computer and connection information and purchase history. We may use software tools to measure and collect session information, including page response times, length of visits to certain pages, page interaction information, and methods used to browse away from the page. We also collect personally identifiable information (including name, email, password, communications); payment details (including credit card information – although the site does not currently engage in any type of e-commerce), comments, feedback, product reviews, recommendations, and personal profile.

How do you collect information? When a visitor to the site sends you a message through a contact form or subscribes to receive updates and other communications about new stuff on the site, we collect that subscriber’s email address. That address is used only for marketing campaigns or other information we send regarding site updates or changes. Site usage data may be collected by our hosting platform Wix.com or by third-party services, such as Google Analytics or other applications offered through the Wix App Market, placing cookies or utilizing other tracking technologies through Wix´s services, may have their own policies regarding how they collect and store information. As these are external services, such practices are not covered by the Wix Privacy Policy. These services may create aggregated statistical data and other aggregated and/or inferred Non-personal Information, which we or our business partners may use to provide and improve our respective services. Data may also be collected to comply with any applicable laws and regulations.

How do you store, use, share and disclose your site visitors' personal information? Our company is hosted on the Wix.com platform. Wix.com provides us with the online platform that allows us to share information or sell products and services to you. Your data may be stored through Wix.com’s data storage, databases and the general Wix.com applications. They store your data on secure servers behind a firewall.

How do you communicate with your site visitors? The primary means of communicating with site users is via email for the purposes of marketing campaigns, promotions, and update. We may contact you to notify you regarding your subscription, to troubleshoot problems, resolve a dispute, collect fees or monies owed, to poll your opinions through surveys or questionnaires, to send updates about our company, or as otherwise necessary to contact you to enforce our User Agreement, applicable national laws, and any agreement we may have with you. For these purposes we may contact you via email, telephone, text messages, and postal mail.

How do you use cookies and other tracking tools? Our hosting platform Wix.com and our analytical services providers such as Google Analytics may place cookies that facilitate their services. To be perfectly honest, Kmunicate Worldwide LLC, the owner of outdoorsrambler.com, never looks at cookies or any other tracking/data collection tools, only the aggregated reports provided by the hosting service or analytical services providers.

How can your site visitors withdraw their consent? If you don’t want us to process your data anymore, please contact us using the “Contact Us” form on the site.

Privacy policy updates: We reserve the right to modify this privacy policy at any time, so please review it frequently. Changes and clarifications will take effect immediately upon their posting on the website. If we make material changes to this policy, we will notify you here that it has been updated, so that you are aware of what information we collect, how we use it, and under what circumstances, if any, we use and/or disclose it.