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Hattie''s Venison Chili Con Carne
* Exported from MasterCook *
Hattie''s Venison Chili Con Carne
Recipe By : Susan Hattie Steinsapir http://www.andreas.com/susan/
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds venison
2 tablespoons Olive oil
2 large onions
10 cloves garlic
1 quart nonfat beef broth
4 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons oregano
3/4 teaspoon salt
Preparation 1.Take 2 lbs. of venison, either meat or venison burger. If using
meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large ski
llet ( I prefer a ten-inch cast iron skillet - not Caphalon!!). If using venis
on burger, just brown it. Drain the meat. 2.In a three to four quart heavy po
t (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA),
heat one Tbsp of olive oil and saut, two large onions which have been sliced.
3.When the onions are limp, but not yellow (don't overcook them, maybe 7 minut
es tops) add about 10 cloves of garlic which have been mashed and minced. When
the garlic scents up, add the meat. Add one quart of homemade chicken or beef
stock. If you don''t have your own stock, try Campbell's low-sodium chicken s
tock. 4.Add the spices. Crush the oregano in your hand before adding. 5.Brin
g to a boil, reduce to a simmer, cover, and simmer for at least three hours or
until the meat is fork-tender. 6.Even thou!
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gh venison is very lean, the chili should be defatted. I do this by letting it
cool and then refrigerating the chili overnight. The next day, I remove the f
at. Notes 1.The amount of seasoning will make a sprightly but not incendia
ry chili. If you're going for the burn, use beef (why waste venison?) and add
three to four fresh chili peppers. 2.Chili powder can be purchased in bulk at
most alternative grocers. The chili powder is made from only ground up chilies
. Don't use commercial mixes, which include spices and salt which take all the
fun out of it. 3.To serve, reheat. Some like to thicken the chili with masa
or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enou
gh water to make a thin paste (no more than one cup of water). Add this quickl
y to the chili as it simmers, stir like crazy, or you may get lumps. If you u
se the masa, be sure to cook the chili for at least another 20 minutes or so, o
r it may taste pasty. 4.Serve it up in bow!
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ls with rice, beans, bread or whatever on the side. Coleslaw would be the only
salad I'd serve with this. 5.It freezes beautifully.
busted by Christopher E. Eaves by snardo@OnRamp.NET on May 17, 1998.
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NOTES : Venison makes a great chili con carne. It has more flavor than beef.
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