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-> [Chili, Entrees, Game, Herbs & Spices, Venison] -> [Wesley & kathy's world-famous killer 4-star venison chili Recipe] |
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Wesley & kathy's world-famous killer 4-star venison chili
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| Artist: |
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| Categories: |
Chili, Entrees, Game, Herbs & Spices, Venison |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Finely chopped venison * | | | 1 ea Medium onion | | | 4 ea Cloves garlic | | 1
| x | Salt to taste | | 1/4
| cup | (or more) Chili powder | | 2
| tbsp | Olive oil | | 1
| tbsp | Cumin | | 1
| can | Texas beer | | 1/2
| cup | Water or beef broth | | 1
| tbsp | Mexican oregano | | 2
| tbsp | Masa or corn meal ** | | 1
| tsp | Ground coriander |
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Procedures:
| 1 | * venison should be cut from the neck or shoulder | | 2 | ** dissolve masa in about ?c water | | 3 | saute the meat in the oil until about ?browned. | | 4 | Add onions and garlic and saute until onions are tender, but not brown. | | 5 | Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. | | 6 | Do not allow to burn. | | 7 | Add beer and water/broth and simmer, stirring frequently until meat is tender. | | 8 | (about 45 minutes - 1 hour) when meat is tender, stir in masa, dissolved in water or broth. | | 9 | Simmer, stirring frequently an additional 30 minutes or so. | | 10 | If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. | | 11 | contributed by wesley pitts |
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