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Venison Chili (Earl Shelsby) meats, soups, chili, venison, crockpot 3 tablespoon oil 1 large onion, finely chopped 1 1/4 lb venison, cubed 3/4 lb ground venison 28 oz can of crushed tomatoes 3 tablespoon red wine vinegar 3 tablespoon ground chili powder 2 tablespoon ground cumin 2 tablespoon worcestershire sauce 1/2 teaspoon cayenne pepper, plus a pinch 1 bell pepper, chopped 2 teaspoon salt or to taste 1 freshly ground black pepper 10 oz can red kidney beans, drained 3 tablespoon fine cornmeal mixed 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. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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