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Huntsman's Chili

    2 tablespoons vegetable oil
    1 1/2 pounds venison, cut into 1 1/2-inch cubes
    2 medium onions, cut into 1/2-inch pieces
    2 medium carrots, peeled and cut into 1/2-inch pieces
    2 small parsnips, peeled and cut into 1/2-inch pieces
    1/4 cup currants or raisins
    4 cloves garlic, minced
    3 tablespoons chili powder
    2 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon ground red pepper
    1 (15 ounce) can dark red kidney beans, rinsed and drained
    1 (14 1/2 ounce) can diced tomatoes
    1 (12 ounce) can beer or 1 1/2 cups beef broth
    1 cup water
    Fresh cilantro sprigs, snipped

    In a 4-quart pot heat oil. Add half of the venison; cook with onion until
    browned. Add remaining venison, carrots, parsnips, currants or raisins, and
    garlic. Cook for 5 minutes; stir in chili powder, flour, salt, cumin and red
    pepper. Add drained beans, undrained tomatoes, beer or broth and water.

    Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring often.

    To serve, ladle into bowls and top with cilantro.

    Makes 6 servings

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