Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Hattie's Venison Chili Con Carne




Source of Recipe


the web


List of Ingredients




2 lbs Venison
2 Tbsp Olive Oil
2 lge Onions
10 cloves garlic
1 qt. Nonfat Beef Broth
4 Tbsp Chili Powder
1 Tbsp Ground Cumin
2 Tbsp Paprika
1 tsp. Cayenne Pepper
2 Tbsp Oregano
3/4 tsp. Salt

Recipe



* 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 skillet. (I prefer a ten-inch cast iron skillet- not Caphalon!!) If using venison burger, just brown the meat and drain it.
* In a 3-4 quart heavy pot, heat 1 Tbsp olive oil and saute two large onions which have been sliced.
* When the onions are limp, but not yellow (don't overcook them, perhaps 7 minutes tops. Add about 10 cloves garlic (which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade beef or chicken stock.
* If you don't have your own stock, try Campbell's low-sodium chicken stock.)
* Add the spices. Crush the oregano in your hand before adding.
* Bring to a boil, reduce to a simmer; cover and simmer for at least 3 hours or until the meat is fork-tender.
* Even though venison is very lean, the chili should be defatted.
* Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I would serve with it