Venison Chili
From danerin2 14 years agoIngredients
- 1 pound venison, beef or pork cubes shopping list
- salt & pepper to taste shopping list
- 1 Tablespoon canola oil, divided shopping list
- 3 medium onions, chopped shopping list
- 2 small carrots, chopped shopping list
- 1 stalk celery, chopped shopping list
- 1 serrano chile, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 2 canned chipotle in adobo, chopped shopping list
- 2 Tablespoons chili powder shopping list
- 1 teaspoon Mexican oregano shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon ground coriander shopping list
- 1/2 teaspoon hot red pepper flakes shopping list
- 2 Tablespoons water shopping list
- 1 bottle dark beer shopping list
- 2 14 ounce cans diced tomatoes shopping list
- 2 14 ounce cans beans of your choice, drained and rinsed (I used one red bean, one black bean) shopping list
How to make it
- Preheat oven to 275 F.
- Season venison and brown in oil in large heavy pot, remove as pieces brown.
- Combine the dry spices in a small bowl and add water, blend into a paste.
- Add remaining oil to pan and cook onions, celery and carrots until softened.
- Add garlic, chile, and chipotle and cook for 2 minutes.
- Add spice mixture and cook for 2 more minutes, stirring constantly.
- Add beer and tomatoes, and cook, stirring until completely combined and simmering.
- Add meat and beans to mixture and put in oven for 2-3 hours.
- Or, cook in pressure cooker for about 30 minutes, or in slow cooker for about 8 hours on low.
- Chili is finished when meat is fork tender.
People Who Like This Dish 5
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