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Title: Venison Chili
Categories: Chili Garlic Bean Mexican Meat
Yield: 3 Servings

3tbVegetable Oil
1lgOnion, Finely Chopped
2 Cloves Garlic, Minced
1 Pequin Chile, Minced
1 1/4lbVenison, Cubed 1/2"
3/4lbGround Venison
28ozCan Of Crushed Tomatoes
3tbRed Wine Vinegar
3tbGround Chili Powder
2tbGround Cumin
2tbWorcestershire Sauce
1/2tsCayenne Pepper
1 Green Bell Pepper, Chopped
2tsSalt
1 Fresh Ground Black Pepper
10ozRed Kidney Beans, Drained
3tbMasa Harina *

* Mixed with a little water into a smooth paste for thickening chili. ~------------------------------------------------------------------------- Heat the oil in a very large skillet. Stir in the onion, garlic and chile pepper. Saute over medium high heat until the onion is just tender, about 5 minutes. Add the cubed and ground venison and continue cooking for about 4-5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and masa harina. Bring the mixture to a boil, then reduce the 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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