| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Bell pepper; chopped |
| 2 |
md |
Onions; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
lb |
Venison; ground |
| 1 |
lb |
Venison; cut in chunks |
| 8 |
oz |
Tomatoes; canned |
| 4 |
tb |
Tomato paste |
| 1 |
|
Bay leaf |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Chili powder; mild |
|
|
Salt and pepper; to taste |
| 1 |
c |
Beef stock |
| 2 |
tb |
Dark brown sugar; to taste |
| 2 |
tb |
Chili peppers |
| 1 |
cn |
(14 oz) red kidney beans; rinsed & drained |
INSTRUCTIONS
Cost: $ Preparation Time: 25 minutes Difficulty Level: 3 Servings: 8
1. Heat olive oil in large saucepan. Add onions, garlic and bell peppers.
Saute until soft. Set aside.
2. In a pot, brown all meat. Add the sauteed onions, garlic, and bell
pepper to the meat. Stir in tomatoes, tomato paste, seasonings and beef
stock and mix well.
3. Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer
for two hours, stirring occasionally.
4. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and
serve hot.
Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.
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