|
|
|
| Venison Chili |
1/4 cup vegetable oil
4 pounds venison, diced
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onions
3/4 cup diced green Anahiem chili peppers (see note)
8 tomatoes, seeded chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons chili powder
1 cup instant masa
8 cups beef broth
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons chopped cilantro
Heat oil in a heavy kettle over medium heat. Add diced
venison, diced pork
strips, crushed garlic cloves, and diced onion. Cook for 15
minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped
tomatoes,
cumin, diced red bell pepper, diced green bell pepper, paprika,
cayenne pepper,
pepper, salt, and chili powder; cook for 5 minutes more. Add
instant masa and
beef broth. Bring to a boil over medium-high heat, then
reduce the heat and
simmer for 45 minutes. Add pinto beans and chopped
cilantro; simmer for 5
minutes.
Makes 12 servings
|
| |
|
|
