Venison-Vegetable Chili

Venison-Vegetable Chili
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 tablespoons sliced green onions
  • ½ cup tequila
  • 1 teaspoon ground cumin
  • 2 tablespoons minced jalapeño pepper
  • Cooking spray
  • 3 garlic cloves, minced
  • ¼ cup masa harina or cornmeal
  • + 11 more ingredients
    • 1 cup diced red bell pepper
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • 2 pounds lean, boned venison loin, cut into 1-inch cubes
    • 1 (14 1/4-ounce) can no-salt-added beef broth
    • ½ cup chopped fresh cilantro
    • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • 1 cup diced carrot
    • 1 teaspoon unsweetened cocoa
    • 1 (10-ounce) package frozen whole-kernel corn, thawed
    • 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ing...

View full recipe at My Recipes

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