| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mex, Tex- | 4 | Servings | |
INGREDIENTS
| 1 | lb | Venison, trimmed and cut |
| into 1/4-inch cubes or | ||
| ground beef or cubed beef | ||
| 1 | T | Chili powder |
| 2 | t | Ground cumin |
| 1/2 | t | Granulated garlic |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | T | Cornstarch |
| 1/2 | t | Dried leaf oregano |
| 4 | T | Coarsely chopped sweet white |
| onion | ||
| 3 | T | Coarsely chopped red bell |
| pepper | ||
| 1 | 14-oz whole stewed | |
| tomatoes | ||
| 2 | c | Water |
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. Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by [email protected] on Feb 11, 1998
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