Ritz-Carlton Wild Venison Chili

Created by Ritz-Carlton chef Todd Rogers for the Hunters for the Hungry event at the Covenant House.

5 pounds venison or other wild game meat

1 pound apple-smoked bacon

1½ large or 2 medium-size sweet white onions, diced

1 each, seeded and diced: red, yellow and green bell peppers

1 large garlic clove, minced

3 large tomatoes, seeded and cut into large dice

3 chipotle peppers (dried, smoked jalapeños), rehydrated

2 dried Anaheim chilies, rehydrated

2 jalapeños

1 tablespoon crushed red pepper flakes

¼ cup ground cumin (cominos)

½ cup chili powder

2 tablespoons each: salt and freshly ground black pepper

¼ cup tomato paste

1½ quarts game or chicken stock, divided

½ bunch cilantro

3 sprigs rosemary

1 cup sun-dried cherries

3 cups shiitake mushrooms

3 tablespoons balsamic vinegar (dark, aged Italian vinegar)

3 ounces bourbon

6 corn tortillas, julienned and fried crisp

3 ounces goat cheese

Grind venison with bacon, then place in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, garlic, tomatoes, chipotles, anaheims, jalapeños, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste and 4 cups stock. Simmer 1 hour.

Meanwhile, remove and discard stems from cilantro and rosemary; chop leaves. Stir chopped cilantro and rosemary into chili, along with cherries, mushrooms, vinegar and bourbon. Simmer 30 minutes more.

Add remaining 2 cups stock, and simmer 20 minutes, or until thick. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving. Makes 15 (1-cup) portions.