Venison Chili In Tortilla Cups W Mango-corn Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Import, New, Text | 4 | Servings | |
INGREDIENTS
| 4 | Pasilla chilies, seeded | |
| 2 | Ancho chilies, seeded | |
| 1 | Chili de Arbol, seeded | |
| 1 1/2 | c | Chicken stock, more if |
| needed | ||
| 2 | Corn tortillas, quartered | |
| 6 | T | Corn oil |
| 1 1/2 | lb | Venison stew meat, cut in |
| 1/2" cubes | ||
| 1 | Yellow onion, peeled & | |
| minced | ||
| 4 | Cloves garlic, peeled & | |
| minced | ||
| 2 | T | Ground cumin |
| 1 1/2 | c | Dark beer |
| 4 | c | Chicken stock or beef stock |
| 1 | Cinnamon stick | |
| 8 | Sprigs fresh cilantro tied | |
| in a bundle | ||
| Fresh lime juice, to taste | ||
| Salt, to taste | ||
| Ground black pepper, to | ||
| taste | ||
| Tortilla cups, purchased | ||
| Mango-corn relish, see | ||
| recipe |
INSTRUCTIONS
Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft. Cool slightly. Pour into a blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock. Heat oil in a large saute pan over medium high heat. When oil smokes, add venison cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside. While oil is still hot, stir in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching. When thick, add meat, beer and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper. Spoon chili into tortilla cups and top with mango-corn relish, allowing 4 per person. Serve immediately. HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A07 POKER PARTY Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #820 by Holly Butman <butma001@acpub.duke.edu> on Sep 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 416
Calories From Fat: 263
Total Fat: 29.6g
Cholesterol: 34.6mg
Sodium: 910.9mg
Potassium: 359mg
Carbohydrates: 21.5g
Fiber: 1.4g
Sugar: 4.5g
Protein: 11.4g