| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Wild game, Chili |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
lb |
Venision sirloin; cut in 1/2" cubes |
| 1 |
lb |
Ground beef (extra lean) |
| 2 |
c |
Yellow onions; chopped |
| 1 |
c |
Green pepper; chopped |
| 1/4 |
c |
Celery; chopped |
| 4 |
c |
Garlic; minced |
| 3 |
lg |
Jalapeno chile pepper; seeded and chopped |
| 1/3 |
c |
Masa harina (Mexican corn flour) |
| 1/3 |
c |
Chili powder |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
White pepper |
| 1/2 |
tb |
Salt |
| 2 |
cn |
(15 1/2 oz.) chopped tomatoes |
| 3 |
c |
Beef broth |
| 2 |
c |
Canned black beans; rinsed and drained |
INSTRUCTIONS
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when
browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and
chiles in beef juices, stirring until onion is soft. Add masa harina, chili
powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring
constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2
hours, or until meat is tender. Stir in beans and simmer 15 minutes more.
Recipe By : EBWATERS
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 17:49:36 0000
From: Steve <recipes@erols.com>
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