Chef Adam Tabura and brother Makani join Lanai on Cooking Hawaiian Style – showing us how they make the famous venison chili that they serve on their Aloha Plate food truck! Chef serves this chili up with a fried egg on top, the way they grew up eating it on Lanai.
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Adam & Makani Tabura’s Venison Chili
- 2 lbs. venison ground or chopped small
- 1/2 lb. Bacon sliced and rendered
- 1-1 1/2 cup Chili spice blend The Spice Rack
- 2 cup Onion small dice
- 2 cup Celery small dice
- 1/2 cup Garlic minced
- 2- 16 oz cans Tomato sauce
- 2- 16 oz cans Diced tomato
- 1-16 oz can Black beans
- 1-16 oz can Garbanzo beans
- Green bell peppers small dice
- 1/2 cup brown cane sugar
- Salt / pepper to taste
- water to adjust consistency
- In a large pot heat bacon and cook on medium high heat until oil is rendered. Then remove bacon bits from pot ( reserve).
- Now add Venison meat and brown in bacon oil with salt and Pepper.
- Once meat is browned, add chili spice and garlic.
- Cook for 5-6 minutes then add onions, celery.
- Cook and stir to prevent scorching on bottom of pot.
- Now add tomato sauce, diced tomatoes, black beans and garbanzo beans add a little water if needed to keep chili slightly lose so chili can cook for 2-3 hours. It will thicken as it cooks down.
- After cooking chili for a 2-3 hours on medium low heat, add green peppers, sugar and seasoning.
- If you like your chili a bit thicker in consistency make a small cornstarch slurry and thicken as u like. Enjoy!