VENISON CHILI
A hearty, tasty chili
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.50, Robert Gross, Vincentown, NJ |
Prep Time:
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3 Hours
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Ingredients |
Utensils |
| 4 pounds venison, cut into 1/2
inch cubes or ground |
Medium pan |
| 2 medium onions, chopped |
Large pot |
| 1 green pepper, chopped |
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| 2 cloves garlic, minced |
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| 1 teaspoon chopped jalapeño
pepper |
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| 6 tablespoons oil |
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| 8 tablespoons chili powder |
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| 1 tablespoon ground cumin |
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| 2 teaspoons garlic salt |
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| 1 teaspoon oregano |
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| 1/4 teaspoon Tabasco sauce |
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| 2 cans beer, divided |
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| 28 oz can whole tomatoes |
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| 12 oz can tomato sauce |
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| 6 oz can tomato paste |
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| 4 oz can diced green chiles |
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| 2
bay leaves |
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Directions
Sauté onions, green peppers, garlic and jalapeño in 2 tablespoons oil
until onions are transparent; set aside
Brown venison in 4 tablespoons oil and combine with vegetables in large
pot
Mix chili powder, cumin, garlic salt, oregano, Tabasco sauce and 1 can of
beer; let stand a few minutes
Add sauce mixture, whole tomatoes, tomato sauce and tomato paste, chiles,
bay leaves and second can of beer to vegetables and venison in pot
Stir
Cover and simmer for 3 hours, stirring often |
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