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Venison-Vegetable Chili




Source of Recipe


the web


List of Ingredients




Cooking spray
2 pounds lean, boned venison loin -- cut into 1-inch cubes
2 tablespoons sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoons minced jalapeño pepper
3 garlic cloves -- minced
1/4 cup masa harina
OR
1/4 cup cornmeal
1 teaspoon ground cumin
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning (such as Hickory
Liquid Smoke)
1 (14 1/2-ounce) can no-salt-added whole tomatoes -- undrained and
chopped
1 (14 1/4-ounce) can no-salt-added beef broth
1 (10-ounce) package frozen whole-kernel corn -- thawed
1/2 cup chopped fresh cilantro

Recipe



Place a large Dutch oven coated with cooking spray over medium-high heat until
hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from
pan, and set aside. Wipe pan dry with a paper towel.
Recoat pan with cooking spray; place over medium-high heat. Add onions and next
4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan.
Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly.
Add tequila and next 7 ingredients (tequila through corn); bring to a boil.
Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is
tender. Ladle chili into soup bowls, and sprinkle with cilantro.