| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Game |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil; more if needed |
| 4 |
lb |
Boneless venison; chopped into medium dice |
| 2 |
lb |
Boneless pork; chopped into medium dice |
| 12 |
|
Cloves garlic; minced |
| 2 |
c |
Diced yellow onion |
| 3/4 |
c |
Mixed Ancho and Chipotle chile purees |
| 8 |
|
Tomatoes; chopped |
| 2 |
tb |
Plus |
| 1 |
ts |
Cumin; divided |
| 1 |
c |
Diced red bell pepper |
| 1 |
c |
Diced green bell pepper |
| 1/2 |
c |
Paprika |
| 2 |
tb |
Cayenne |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Kosher salt |
| 2 |
tb |
Chili powder |
| 1 |
c |
Masa harina |
| 2 |
qt |
Beef stock |
| 4 |
c |
Cooked cowboy beans |
| 2 |
c |
Chopped cilantro leaves |
INSTRUCTIONS
Heat oil in large stockpot over medium heat and add venison, pork,garlic,
and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon
cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and
chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to
a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add
cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.
Garnish each serving with chopped cilantro. Makes 10 to 12 servings.
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Times change, God doesn’t.”