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Receta Venison Chili
by Nancy Jo 'Schmidt' Austin

Venison Chili

Our local venison is mild and tender - most deer spend their days munching in corn fields or nibbling people's gardens.

This is a really quick dish if you make up packets of the spices in advance.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 7

Va Bien Con: cornbread

Ingredientes

  • 1 Tablespoon olive oil
  • 1 pound venison -- cubed
  • 2 medium onions -- chopped
  • 3 cloves garlic -- crushed
  • 30 ounces canned tomatoes*
  • 16 ounce can kidney beans - drained
  • ½ teaspoon dried coriander
  • ¼ teaspoon cloves, ground
  • ¼ teaspoon allspice
  • 2 teaspoons dried oregano
  • 2 Tablespoons brown sugar, packed
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin powder
  • Opt - to taste green chilies
  • Any combination of canned tomatoes: chopped, whole, sauce, with added onions, herbs, etc - whatever you have on hand. If you use paste, thin it with water before measuring.

Direcciones

  1. Sauté Venison, Onions & Garlic in Olive Oil
  2. Add rest
  3. Simmer until warmed through. About 15 - 20 minutes.