When I'm in Manhatten, nothing's better than hailing a cab and heading straight for P. J. Clarke's at 55th and 3rd, where you can order a bowl of chili with saltine crackers. I've been hesitant to write about chili, because I know how seriously Americans take it, and that battle reigns between the Texas Red version (meat-rich and without beans), and other recipes from other States. Some have tomatoes; others don't. Some have black beans, some kidney beans, and the Texan cowboy version quite definitely doesn't.
In Britain, chili con carne is often nothing more than stewed mince with kidney beans plus a pinch of chili powder. Here's my idea for a richer more authentic venison chili.
Saute some chopped onions, garlic and chopped red chilis in some oil and butter. Stir in chili powder, oregano, cumin, and paprika. Now add the venison. You can either chop the meat into chunks, or put it through a mincer (if you've got one). Cook for a bit until the meat is sealed and coloured. Now add some stock, beer (the Mexican beer, Corona, is excellent), and a splash of Tabasco. Let the chili simmer at a low heat, until the meat is cooked. You want the sauce to be reasonably thick. When the meat is nearly done, add some tomato puree, or even better, sun-dried tomato paste, and grate in some bitter dark chocolate- the sort of quality chocolate (high in cocoa solids) you can buy in delis and specialist shops. Season with salt and black pepper to taste.
Finally, stir in some cooked beans (Kidney, Haricot, or Black Beans are fine, it doesn't really matter). Serve with grated cheese on top, sour cream, and saltine crackers.
