Venison ranch-hand chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Diced salt pork or lard |
| 1 | cup | Chopped onion |
| 3 | pounds | Antelope or venison |
| 4 | Cloves (large) garlic; minced | |
| 2 | tablespoons | Ground mild red chile |
| ¼ | cup | Ground hot red chile |
| 2 | tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 1 | tablespoon | Cumin |
| 1 | can | (12-oz) beer |
| 1 | cup | Beef broth |
| ½ | cup | Burgundy (dry red wine) |
| 6 | Shots tequila | |
| Fixin's & mixins (see instr.) (up to) | ||
| 12 | Warm flour tortillas; buttered | |
Directions
Melt fat in large, flat-bottomed pan. Cut meat in ½-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place 'fixins & mixins' in separate bowls. Let guests douse chili with tequila, then top with fixin's of choice. Serve with warm buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .