Venison chili
Yield: 3 servings
Ingredients:
- 3 tb Vegetable Oil 2 tb Ground Cumin
- 1 lg Onion Finely Chopped 2 tb Worcestershire Sauce
- 2 Cloves Garlic Minced 1/2 ts Cayenne Pepper
- 1 Pequin Chile Minced 1 Green Bell Pepper Chopped
- 1 1/4 lb Venison Cubed 1/2" 2 ts Salt
- 3/4 lb Ground Venison 1 Fresh Ground Black Pepper
- 28 oz Can Of Crushed Tomatoes 10 oz Red Kidney Beans Drained
- 3 tb Red Wine Vinegar 3 tb Masa Harina *
- 3 tb Ground Chili Powder
Instructions:
* Mixed with a little water into a smooth paste for thickening chili. ~------------------------------------------------------------------------- Heat the oil in a very large skillet. Stir in the onion garlic and chile pepper. Saute over medium high heat until the onion is just tender about 5 minutes. Add the cubed and ground venison and continue cooking for about 4-5 minutes stirring with a wooden spoon until the ground meat is no longer red. Add all the remaining ingredients except the beans and masa harina. Bring the mixture to a boil then reduce the 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.
