Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Venison; trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef |
1 tablespoon | Chili powder |
2 teaspoons | Ground cumin |
½ teaspoon | Granulated garlic |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
1 tablespoon | Cornstarch |
½ teaspoon | Dried leaf oregano |
4 tablespoons | Coarsely chopped sweet white onion |
3 tablespoons | Coarsely chopped red bell pepper |
1 can | ( 14-oz) whole stewed tomatoes |
2 cups | Water |
Preferably using a black iron skillet or saucepan, brown the meat for 3 to 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minutes.
Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderness (the longer you cook it, the more tender it gets; the choice is yours).
More water may be added if needed. Adjust the salt and chili powder to your taste.
Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by c4@... on Feb 11, 1998