Venison chili
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable Oil |
| 1 | large | Onion, Finely Chopped |
| 2 | Cloves Garlic, Minced | |
| 1 | Pequin Chile, Minced | |
| 1¼ | pounds | Venison, Cubed 1/2\" |
| ¾ | pounds | Ground Venison |
| 28 | ounces | Can Of Crushed Tomatoes |
| 3 | tablespoons | Red Wine Vinegar |
| 3 | tablespoons | Ground Chili Powder |
| 2 | tablespoons | Ground Cumin |
| 2 | tablespoons | Worcestershire Sauce |
| ½ | teaspoon | Cayenne Pepper |
| 1 | Green Bell Pepper, Chopped | |
| 2 | teaspoons | Salt |
| 1 | Fresh Ground Black Pepper | |
| 10 | ounces | Red Kidney Beans, Drained |
| 3 | tablespoons | Masa Harina * |
Directions
* 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.