Venison chili #2

Yield: 10 Servings

Measure Ingredient
¼ cup Oil; more if needed
4 pounds Boneless venison; chopped into medium dice
2 pounds Boneless pork; chopped into medium dice
12 Cloves garlic; minced
2 cups Diced yellow onion
¾ cup Mixed Ancho and Chipotle chile purees
8 Tomatoes; chopped
2 tablespoons Plus
1 teaspoon Cumin; divided
1 cup Diced red bell pepper
1 cup Diced green bell pepper
½ cup Paprika
2 tablespoons Cayenne
2 tablespoons Black pepper
2 tablespoons Kosher salt
2 tablespoons Chili powder
1 cup Masa harina
2 quarts Beef stock
4 cups Cooked cowboy beans
2 cups Chopped cilantro leaves

Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more.

Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.

Garnish each serving with chopped cilantro. Makes 10 to 12 servings.

Syd.Bigger@... (Syd Bigger)

CHILE-HEADS ARCHIVES

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