Venison Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 each: Large onion, finely choped
2 each: Large garlic, minced
1 each: Small hot green chili,
Pepper, minced, optional
1 1/4 lbs: Venison, cut into 1/2" cubes
3/4 lbs: Ground venison, or pork
28 ounce: Can of crushed tomatoes,
3 tbsp: Red wine vinegar,
3 tbsp: Ground chili powder,
2 tbsp: Ground cumin,
2 tbsp: Worchestershire sauce,
1/2 tsp: Cayenne pepper, plus a pinch
1 each: Large green bell pepper,
Seeded and chopped,
2 tsp: Salt or to taste,
Freshly ground black pepper,
10 ounce: Can of red kidney beans, dra
3 tbsp: Masa Harina, (or fine cornmea
Mixed with a little water,
Into a smooth paste for thic,
Directions:
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings. Makes 6 cups.
Source from luhu.jp
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings. Makes 6 cups.
Source from luhu.jp
Tags
Chili