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Texas 2 Step Venison Chili

    5 cups smoked venison cut into 1/2 inch cubes
    1 pound ground venison
    1 12 ounce beer
    3 tablespoons chili powder
    1 teaspoon cumin
    1 tablespoon tabasco pepper sauce
    1/2 teaspoon coriander
    1 teaspoon oregano
    1/2 teaspoon thyme
    1/2 teaspoon red pepper
    1 chopped medium onion
    1 chopped jalapeno pepper
    2 cloves minced garlic
    2 tablespoons olive oil
    16 ounce can chopped tomatoes
    8 ounce can tomato sauce

    To the beer, add the chili powder, cumin, tabasco pepper sauce,
    coriander, oregano, thyme, red pepper, and set aside.

    Brown the ground venison in a deep skillet, drain, and set aside.

    Saute the onion, jalapeno pepper, and garlic in olive oil in the
    skillet over medium heat until onions are slightly tender.

    Add the cubed venison roast to the onion and jalapeno and saute 3
    more minutes.

    Add the ground venison, beer mixture, chopped tomatoes, and tomato
    sauce to the skillet, bring to a boil, then reduce heat to simmer.

    Simmer uncovered for 2 hours, adding more beer if needed.


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