| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Chili |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
|
Large onion, finely choped |
| 2 |
|
Large garlic, minced |
| 1 |
|
Small hot green chili |
|
|
Pepper, minced (optional) |
| 1 1/4 |
lb |
Venison, cut into 1/2" cubes |
| 3/4 |
lb |
Ground venison (or pork) |
| 28 |
oz |
Can of crushed tomatoes |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Ground chili powder |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Worchestershire sauce |
| 1/2 |
ts |
Cayenne pepper, plus a pinch |
| 1 |
|
Large green bell pepper, |
|
|
Seeded and chopped |
| 2 |
ts |
Salt or to taste |
|
|
Freshly ground black pepper |
| 10 |
oz |
Can of red kidney beans, dra |
| 3 |
tb |
Masa Harina (or fine cornmea |
|
|
Mixed with a little water |
|
|
Into a smooth paste for thic |
INSTRUCTIONS
Heat the oil in a very large skillet. Stir in the onion, garlic, and chile
pepper. Saute over med-hi heat until the onion is just tender, about 5
minutes.
Add the cubed and the ground venison and continue cooking for about four
to five minutes, stirring with a wooden spoon, until the ground meat is no
longer red. Add all the remaining ingredients except the beans and the masa
harina (or cornmeal). Bring the mixture to a boil then reduce heat to
medium and cook uncovered for 30 minutes, stirring occasionally. The stew
should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste and
adjust the seasonings. Makes 6 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”