New Mexico-Style Black Bean Venison Chili

Dave DeWitt Recipes Leave a Comment

If venison is not available, substitute beef. It’s a lot easier to use canned black beans.


For the Chili:

  • 4 tablespoons olive oil

  • 1 pound coarsely ground venison or stew meat

  • 6 cloves fresh garlic, minced

  • 1 white or yellow onion, chopped

  • 1 jalapeño, seeded and chopped

  • 4 tablespoons ancho chile powder

  • 2 chipotles in adobo, chopped

  • 1/8 cup Asian hot sauce, Sriracha recommended

  • 6 Roma tomatoes, blanched, peeled, seeded and diced

  • 2 teaspoons ground cumin

  • 1 quart chicken stock, a little more on hand might help

  • 2 12-ounce bottles of dark beer

  • 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

  • ½ teaspoon epazote

  • 2 tablespoons masa harina

  • 1 tablespoon fresh cilantro, chopped

  • Salt and freshly ground pepper to taste

For the Goat Cheese Crema:

  • 1 1/4 cups heavy whipping cream

  • 2 tablespoons garlic puree

  • 8 ounces goat cheese

  • 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)


For the Chili:

Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

For the Goat Cheese Crema:

Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

To serve:

Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.

hydroponic peppers

Forget the Soil! Grow Hydroponic Chiles

Fiery Foods Manager Growing in Containers Leave a Comment

By Willard Bridgham Fiery Foods & BBQ Central Recommendations Chile Pepper Bedding Plants… over 500 varieties from Cross Country Nurseries, shipping April to early June. Fresh pods ship September and early October. Go here Chile Pepper Seeds… from all over the world from the Chile Pepper Institute. Go here Story, diagrams, and photos by Willard Bridgham, EPCOT greenhouse photo by Harald …

Prolific ‘Bhut’ Keeps Producing

Dave DeWitt MyBlog Leave a Comment

                                                                                                              Neil O’Connor, who lives in Cape Coral, Florida, had a nice Christmas present in the fiery form of a prolific ‘Bhut Jolokia’ ("Ghost Pepper") plant. Neil writes: "While I was writing my email to you, my wife, Diane, looked over my shoulder and said ‘You don’t have 50 peppers on that plant.’ She went out to count them and …

Kurdish Shish Kebabs

Dave DeWitt Leave a Comment

Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.


  • 4 green New Mexican chiles, stems and seeds removed, finely chopped

  • 1 ½ pounds finely ground lamb

  • ½ cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 egg, beaten

  • 2 tablespoons finely chopped walnuts

  • 1 tablespoon finely chopped fresh mint

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 bell pepper, stems and seeds removed, cut in wedges

  • 1 small onion, cut in wedges and separated

  • 8 large mushrooms

  • Olive oil

  • 2 pieces pita bread


Combine all the ingredients, except the bell pepper, onion, and mushrooms in a bowl and knead until smooth like dough. Break off pieces of the meat and form into ovals on the skewers. Refrigerate, covered, for at least an hour or overnight.

Alternately thread the onion wedges, pepper wedges, and mushrooms on separate skewers, beginning and ending with a pepper. Brush the vegetables with the oil.

Remove the meat skewers from the refrigerator. Grill all the skewers over a medium heat until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp.

Serve these kebabs in a warmed pita bread.


Talking Egg

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ, I recently purchased a large green Egg for $100 at a yard sale! My wife gave me your cookbook, hot rub and Bonesmoker’s Bar-B-Que sauce as an anniversary present. I have had rave reviews from all my friends on your wrapped pork butt and rib recipes. I would like to ask you a question if I may, about …