Title: Venison Chili
Categories: Chili
Yield: 6 servings
3 tb Vegetable oil
1 Large onion; finely choped
2 Large garlic; minced
1 Small hot green chili
Pepper; minced (optional)
1 1/4 lb Venison; cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 tb Red wine vinegar
3 tb Ground chili powder
2 tb Ground cumin
2 tb Worchestershire sauce
1/2 ts Cayenne pepper; plus a pinch
1 Large green bell pepper
Seeded and chopped
2 ts Salt or to taste
Freshly ground black pepper
10 oz Can of red kidney beans; dra
3 tb Masa harina (or fine cornmea
Mixed with a little water
Into a smooth paste for thic
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile 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. Makes 6 cups.
