PITTSBURGH — Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter.

The Indiana, Pennsylvania, native was around 10 years old when he started hunting with his maternal grandfather, Joseph Farine. And he soon learned how delicious venison can be.

"Everyone who says they hate it or don't like it, it's been overcooked," Racicot said.

Depending on the cut, the meat can be roasted, dried into jerky, stuffed into sausage or turned into a spicy, hearty chili.

Below, is his recipe for chili. Racicot likes to garnish it with cheese and sour cream, with some crusty bread or oyster crackers on the side. Cocoa powder adds to its depth and richness.

Venison Chili

PG tested

3 tablespoons olive oil

1 cup diced onion

1cup diced peppers

1 habanero (optional)

6 cloves garlic, smashed and chopped

3 tablespoons chili powder

1 1/2 tablespoon cumin

1/4 tablespoon cayenne

1/2 tablespoon cinnamon

2 pounds ground venison

12 ounces beer (Iron City, of course)

24-ounce can chopped tomatoes

6 ounces tomato paste

15-ounce can kidney beans, optional

1/8 to 1/4 cup cocoa powder, or more to taste

Salt, to taste

Shredded cheese, scallions and sour cream, for serving

Add oil to large, heavy-bottomed pan set over moderate heat. Add onion, peppers and habanero (if using) and cook until peppers are tender, 7-10 minutes. Add garlic and cook until fragrant, about 30 seconds, then add spices and venison. Cook, breaking meat up with a spoon, until it's no longer pink, about 5 minutes.

Add beer, chopped tomatoes, tomato paste and kidney beans (if using) and stir well. Add cocoa powder and stir well to combine, then season with salt.

Reduce heat to low and cook chili for a few hours, stirring occasionally as it thickens.

Serve hot in a bowl with whatever garnish you like.

Serves 8.

— Chef David Racicot, The Commoner

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