VENISON CHILI

 

                            VENISON CHILI

3 T       vegetable oil

1         large onion, finely chopped

2         large cloves garlic, minced

1         small hot green chilie pepper, minced (optional)

1 1/4 lb  venison, cut into 1/2" cubes

3/4 lb    ground venison (or ground pork)

28 oz     can of crushed tomatoes

3 T       red wine vinegar

3 T       ground chili powder

2 T       ground cumin

2 T       Worchestershire sauce

1/2 tsp   cayenne pepper, plus a pinch

1         large green bell pepper, seeded and chopped

2 tsp     salt or to taste

          freshly ground black pepper to taste

10 oz     can of red kidney beans, drained

3 T       Masa Harina (or fine cornmeal) mixed with a little water

          into a smooth paste for thickening chili

Heat the oil in a very large skillet.  Stir in the onion, garlic, and

chile pepper.  Saute over med-hi heat until the onion is just tender,

about 5 minutes.

Add the cubed and the ground venison and continue cooking for about

four to five minutes, stirring with a wooden spoon, until the ground

meat is no longer red.  Add all the remaining ingredients except the

beans and the masa harina (or cornmeal).  Bring the mixture to a boil

then reduce heat to medium and cook uncovered for 30 minutes,

stirring occasionally.  The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through.  Taste

and adjust the seasonings.

Makes 6 cups.

KEYWORDS:  chili, venison, game, make ahead, main dish, stew, hearty,

spicy, easy, entertain