Venison Chili

14 ingredients
9 steps

Ingredients

  • 3 tablespoons vegetable oil
  • 1 each yellow onion chopped
  • 2 each garlic minced
  • 1 each green chili peppers
  • 1 1/4 pounds venison cubed
  • 3/4 pound venison ground
  • 28 ounces tomatoes crushed
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chili powder ground
  • 2 tablespoons cumin ground
  • 2 tablespoons worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 10 ounces kidney beans, canned

Directions

  1. 1
    Heat the oil in a very large skillet.
  2. 2
    Stir in the onion, garlic, and chile pepper.
  3. 3
    Saute over med-hi heat until the onion is just tender, about 5 minutes.
  4. 4
    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.
  5. 5
    Add all the remaining ingredients except the beans and the masa harina (or cornmeal).
  6. 6
    Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally.
  7. 7
    The stew should be fairly thick.
  8. 8
    Stir in the kidney beans and the masa harina and heat through.
  9. 9
    Taste and adjust the seasonings.

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