*  Exported from  MasterCook  *

                   Hattie's Venison Chili Con Carne

Recipe By     : Susan Hattie Steinsapir http://www.andreas.com/susan/
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      pounds        venison
  2      tablespoons   Olive oil
  2      large         onions
 10      cloves        garlic
  1      quart         nonfat beef broth
  4      tablespoons   chili powder
  1      tablespoon    ground cumin
  2      tablespoons   paprika
  1      teaspoon      cayenne pepper
  2      tablespoons   oregano
    3/4  teaspoon      salt

Preparation

1. Take 2 lbs.  of venison, either meat or venison burger.  If using
  meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in
  a large skillet (I prefer a ten-inch cast iron skillet - not
  Caphalon!!).  If using venison burger, just brown it.  Drain the
  meat.

2. In a three to four quart heavy pot (mine is a Le Creuset that I
  bought at the Salvation Army in Santa Cruz, CA), heat one Tbsp of
  olive oil and saut, two large onions which have been sliced.

3. When the onions are limp, but not yellow (don't overcook them,
  maybe 7 minutes tops) add about 10 cloves of garlic which have
  been mashed and minced.  When the garlic scents up, add the meat.
  Add one quart of homemade chicken or beef stock.  If you don't
  have your own stock, try Campbell's low-sodium chicken stock.

4. Add the spices.  Crush the oregano in your hand before adding.

5. Bring to a boil, reduce to a simmer, cover, and simmer for at
  least three hours or until the meat is fork-tender.

6. Even though venison is very lean, the chili should be defatted.  I
  do this by letting it cool and then refrigerating the chili
  overnight.  The next day, I remove the fat.

Notes

1. The amount of seasoning will make a sprightly but not incendiary
  chili.  If you're going for the burn, use beef (why waste
  venison?) and add three to four fresh chili peppers.

2. Chili powder can be purchased in bulk at most alternative grocers.
  The chili powder is made from only ground up chilies.  Don't use
  commercial mixes, which include spices and salt which take all the
  fun out of it.

3. To serve, reheat.  Some like to thicken the chili with masa or
  fine corn meal.  To do this, mix some about 1/4 cup fine corn meal
  with enough water to make a thin paste (no more than one cup of
  water).  Add this quickly to the chili as it simmers, stir like
  crazy, or you may get lumps.  If you use the masa, be sure to cook
  the chili for at least another 20 minutes or so, or it may taste
  pasty.

4. Serve it up in bowls with rice, beans, bread or whatever on the
  side.  Coleslaw would be the only salad I'd serve with this.

5. It freezes beautifully.

busted by Christopher E. Eaves by [email protected] on May 17, 1998.

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NOTES: Venison makes a great chili con carne.  It has more flavor than beef.