Texas Venison Chili
Source of Recipe
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1/2 cup olive oil
1 pound venision sirloin, cut in 1/2" cubes
1 pound ground beef (extra lean)
2 cups yellow onions, chopped
1 cup green pepper, chopped
1/4 cup celery, chopped
4 cloves garlic, minced
3 large jalapeno chile pepper, seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans, rinsed and drained
Heat oil in a large Dutch oven or kettle over moderately high heat.
Brown venison and ground beef in batches, transferring each to a
bowl when browned; leave liquid in pot. Cook onion, green pepper,
celery, garlic and chiles in beef juices, stirring until onion is
soft. Add masa harina, chili powder, Add cayenne, cumin, pepper
and salt and cook 5 minutes, stirring constantly. Add tomatoes,
beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.
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