| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Chili, Beans, Wrv |
1 |
Recipe |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Venison or other desired meat; coarse grind |
| 1 |
lg |
Onion; dice |
| 2 |
|
Banana peppers; dice |
| 1/2 |
oz |
Chili seasoning |
| 1/2 |
lb |
Dried red beans |
| 2 |
cn |
Dark beer; 12 oz ea, or |
| 24 |
oz |
Water |
| 1/2 |
ga |
Cold water |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and
chili seasoning. Let meat and veggies brown. Do not burn. Add beans.
Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let
beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes,
onions, cilantro, jalapenos, salt and pepper. NOTE-You might need to add a
small amount of water if beans are not cooked and water evaporates. Source:
Chef Jamie Shannon, Commander's Palace, NOLA.
Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <PastryWiz@MSN.COM> on
Mar 3, 1997.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”