Venison Ranch-hand Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Diced salt pork or lard |
| 1 | c | Chopped onion |
| 3 | lb | Antelope or venison |
| 4 | Cloves, large garlic | |
| minced | ||
| 2 | T | Ground mild red chile |
| 1/4 | c | Ground hot red chile |
| 2 | T | Caribe, crushed N. New |
| Mexico hot red chile | ||
| 1 | T | Cumin |
| 1 | 12-oz beer | |
| 1 | c | Beef broth |
| 1/2 | c | Burgundy, dry red wine |
| 6 | Shots tequila | |
| Fixin's & mixins, see | ||
| instr. | ||
| 6 | up to | |
| 12 | Warm flour tortillas | |
| buttered |
INSTRUCTIONS
Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place 'fixins & mixins' in separate bowls. Let guests douse chili with tequila, then top with fixin's of choice. Serve with warm buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 9.8mg
Sodium: 2868.5mg
Potassium: 545.7mg
Carbohydrates: 28.7g
Fiber: 1.6g
Sugar: 3g
Protein: 13.8g