42 lines
1.5 KiB
Plaintext
42 lines
1.5 KiB
Plaintext
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VENISON CHILI
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3 T vegetable oil
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1 large onion, finely chopped
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2 large cloves garlic, minced
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1 small hot green chilie pepper, minced (optional)
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1 1/4 lb venison, cut into 1/2" cubes
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3/4 lb ground venison (or ground pork)
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28 oz can of crushed tomatoes
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3 T red wine vinegar
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3 T ground chili powder
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2 T ground cumin
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2 T Worchestershire sauce
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1/2 tsp cayenne pepper, plus a pinch
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1 large green bell pepper, seeded and chopped
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2 tsp salt or to taste
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freshly ground black pepper to taste
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10 oz can of red kidney beans, drained
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3 T Masa Harina (or fine cornmeal) mixed with a little water
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into a smooth paste for thickening chili
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Heat the oil in a very large skillet. Stir in the onion, garlic, and
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chile pepper. Saute over med-hi heat until the onion is just tender,
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about 5 minutes.
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Add the cubed and the ground venison and continue cooking for about
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four to five minutes, stirring with a wooden spoon, until the ground
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meat is no longer red. Add all the remaining ingredients except the
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beans and the masa harina (or cornmeal). Bring the mixture to a boil
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then reduce heat to medium and cook uncovered for 30 minutes,
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stirring occasionally. The stew should be fairly thick.
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Stir in the kidney beans and the masa harina and heat through. Taste
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and adjust the seasonings.
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Makes 6 cups.
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KEYWORDS: chili, venison, game, make ahead, main dish, stew, hearty,
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spicy, easy, entertain
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