Sweet and Smokey Venison Chili

Today I have a nice little recipe for a chili I currently have bubbling away on the stove.  I've been fairly interested in non-conventional flavor combinations and using regional ingredients lately, and with this chili I've given a New England spin on otherwise Meso-American basics, using venison and maple syrup (trust me) along with corn, beans, and chipotles.  The use of venison is sort of unique to my situation; I actually prefer a version of this chili made with wild turkey, and the best choice might be pork, cubed or ground, as that would complement the sweetness well.

I'm not a big fan of spicy-ness, but I appreciate enough in a good chili to let me know I'm eating a dish that, by it's very definition and name, is spicy.  I use chipotles, dried and smoked jalapenos, because you get as much flavor with them as you do heat.  Chipotle powder, like a good smoked pimenton, is a fine option, but I've been using chipotles canned in adobo sauce (available in that deserted section of the Stop & Shop known as 'ethnic foods').  The maple syrup, which may seem an odd ingredient, provides sweetness with more depth than honey, giving a fuller flavor to the dish.  In this way, both defining ingredients serve double duty, combining to be spicy, smoky, sweet, and, um...mapley.  One thing to go out of your way for, if you can, is to buy whole cumin seeds, and toast and grind them yourself.  I've been surprised by how much more flavor this gives than stock cumin powder, but I am a lazy bastard at heart too, so at the end of the day I'll understand if you just go with store bought powder.  The corn is a personal choice, cause I like the crunch and have found that Green Giant makes a really great summer fresh canned sweet corn.  Even though it's off season, I find it's a nice touch.  As for beans canned can work, but ideally, dried beans are cheaper and more authentic, adding that gourmet smuggness factor you just don't get from canned.  Pintos or kidneys are fine, but I really like Great Northern, if only because I live in the north, and I am great.

Ingredients:

1 pound ground venison (or turkey or pork)

1 large yellow or vidalia onion 

2 Italian sweet peppers

1 poblano chili

2 cups (or cans) of beans

1 can of sweet corn

4 cloves of garlic

1 large can diced tomatoes

1 can tomato paste

1 heaping tbsp. ground cumin (or more, to taste)

salt & pepper

1/2 can of chipotle chilis (or more, again, to taste)

1/3 cup of real maple syrup 

What I love about chili, like stew, is that it isn't rocket science: soak the beans over night, dice and sweat the onion, brown the meat, put it all together and cook the hell out of it.  Bob's your uncle.  Variations abound, and I'm even thinking now that what this dish may really need is a bottle of pale ale to tie it all together.  In fact, I think I need one too.  If nothing else, I've always found chili is a good excuse to drink.  Bon appetite.