Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Venison - trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef

  2. 1 tablespoon 15ml Chili powder

  3. 2 teaspoons 10ml Ground cumin

  4. 1/2 teaspoon 2 1/2ml Granulated garlic

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Black pepper

  7. 1 tablespoon 15ml Cornstarch

  8. 1/2 teaspoon 2 1/2ml Dried leaf oregano

  9. 4 tablespoons 60ml Coarsely chopped sweet white onion

  10. 3 tablespoons 45ml Coarsely chopped red bell pepper

  11. 1 Whole stewed tomatoes

  12. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preferably using a black iron skillet or saucepan, brown the meat for 3 to 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minutes. Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderness (the longer you cook it, the more tender it gets; the choice is yours). More water may be added if needed. Adjust the salt and chili powder to your taste.


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