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Venison Chili

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried kidney beans

  2. 1 lb 454g / 16oz Ground venison

  3. 1 lb 454g / 16oz Venison stew meat - cut in

  4. 1/2" chunks

  5. 2 tablespoons 30ml Oil

  6. 2 Garlic cloves - minced

  7. 3 teaspoons 15ml Chili powder

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 1 Tomatoes - (28 oz) - diced

  11. 1 Onion - diced (large)

  12. 1 Green pepper - diced

  13. 1 Green chili pepper - diced (large)

  14. 1/4 teaspoon 1 1/3ml Cumin

  15. 2 tablespoons 30ml Chopped fresh parsley

  16. 1/4 cup 15g / 1/2oz Masa flour or all purpose flour

Instructions Jump to Ingredients ↑

  1. Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender.

  2. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.

  3. This recipe yields ?? servings.

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