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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .