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Title: Earl's Venison Chili
Categories: Chili Ethnic Meat Soup
Yield: 4 Servings

3tbOil
1lgOnion, finely chopped
1 1/4lbVenison, cubed
3/4lbGround venison
28ozCan of crushed tomatoes
3tbRed wine vinegar
3tbGround chili powder
2tbGround cumin
2tbWorcestershire sauce
1/2tsCayenne pepper, plus a
1 Pinch
1 Bell pepper, chopped
2tsSalt or to taste
1 Freshly ground black pepper
10ozCan red kidney beans,
1 Drained
3tbFine cornmeal mixed

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.

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