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Texas Venison Chili
1/2 c Olive oil
1 lb Venision sirloin; cut in 1/2" cubes
1 lb Ground beef (extra lean)
2 c Yellow onions; chopped
1 c Green pepper; chopped
1/4 c Celery; chopped
4 c Garlic; minced
3 lg Jalapeno chile pepper; seeded and chopped
1/3 c Masa harina (Mexican corn flour)
1/3 c Chili powder
1/2 ts Cayenne pepper
1 ts Ground cumin
1/2 ts White pepper
1/2 tb Salt
2 cn (15 1/2 oz.) chopped tomatoes
3 c Beef broth
2 c Canned black beans; rinsed and drained
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more.
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