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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


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