Silver Sage Venison Chili
Source of Recipe
Sporting Chef
List of Ingredients
1 pound linguica sausage, diced
2 pound venison shoulder roast, trimmed of excess fat and gristle and then cut into 1/2-inch cubes
1 medium onion, diced
8 garlic cloves, minced
2 green bell peppers, seeded and diced
2 jalapeno peppers, seeded and finely diced
1 quart canned diced tomato, with juice
1 cup canned diced roasted green chiles
1 quart green chile salsa (or substitute tomato salsa)
2 tablespoons chile powder
2 teaspoons cumin
2 tablespoons dried oregano flakes
3 cups cooked pinto beans, drained
3 - 4 tablespoons tomato paste
1/4 cups fresh cilantro, chopped
salt, pepper and Tabasco to taste
Recipe
In a large stockpot over medium heat, add linguica and cook until lightly browned. Add venison and brown evenly. Add next 4 ingredients and cook for a few minutes. Add diced tomato and next 5 ingredients and simmer until venison is tender. It will take 2 to 3 hours. Add additional salsa or tomato if necessary to keep meat moist while cooking. When meat is just tender, add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste as necessary. Season with salt, pepper and Tabasco.
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