Venison Chili

  1. 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 Anaheim chili peppers
    8 tomatoes, seeded chopped
    1 teaspoon ground cumin
    1 cup diced red bell pepper
    1 cup diced green bell pepper
  2. 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
  1. Heat oil in a heavy kettle over medium heat.
  2. Add diced venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
  3. 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.
  4. Add instant masa and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
  5. Add pinto beans and chopped cilantro; simmer for 5 minutes.
  6. Makes 12 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases