|
Features for "Venison Chili (5)"
Served as starter. Non-vegetarian dish.
Ingredients for "Venison Chili (5)" (Click here for measurement conversion) 3 Tablespoon Vegetable Oil
1 large Onion, finely chopped
2 large Garlic, minced
1 Small hot Green Chili
Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2 inch cubes
3/4 lb Ground Venison or Pork
28 oz Can of crushed Tomatoes
3 Tablespoon Red Wine Vinegar
3 Tablespoon Ground Chili powder
2 Tablespoon Ground Cumin
2 Tablespoon Worcestershire Sauce
1/2 teaspoon Cayenne Pepper, plus a pinch
1 large green Bell Pepper, Seeded and chopped
2 teaspoon Salt or to taste
Freshly ground Black Pepper
10 oz Can of red Kidney Beans, drain
3 Tablespoon Masa Harina
Method for "Venison Chili (5)"
Heat the oil in a very large skillet. Stir in the onion, garlic, and chili pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce 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.
Comments
Serves: 6
Yields: 6 cups
You may also be interested in
Split Pea Soup (1)
Arborio Rice Soup
Green Chili (3)
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
