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Venison Chili with Black and Red Beans




Source of Recipe


Chef Jamie Shannon, Commander's Palace.


List of Ingredients




1 tb Olive oil
1 lb Venison or other desired meat; coarse grind
1 lg Onion; dice
2 Banana peppers; dice
1/2 oz Chili seasoning
1/2 lb Dried red beans
2 cn Dark beer; 12 oz ea, or
24 oz Water
1/2 gal Cold water


Recipe



Saute meat in non-stick soup pot in oil.
Stir, add onions, peppers and chili
seasoning. Let meat and veggies brown.
Do not burn. Add beans. Deglaze pan with
beer, add water and bring to boil. Simmer
and stir. Let beans cook until tender.
Adjust seasoning. Serve with fresh diced
tomatoes, onions, cilantro, jalapenos, salt
and pepper. You might need to add a small
amount of water if beans are not cooked and
water evaporates.