* 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
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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.
