Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Lone Star Venison Chili

Recipe from: "Angela"

4 pounds venison in fine dice
2 large onions, chopped
1 tablespoon oil, to brown the meat
pinch of sugar
scatter of salt and pepper, perhaps ¼ teaspoon each
2 teaspoon comino seeds
2 teaspoon ground comino
2 tablespoon Gebhardts Eagle Brand chili powder
2 tablespoon half-sharp paprika (Bolners Fiesta brand)
1 ½ tablespoon pasilla chili powder
2 teaspoon New Mexico chili powder
½ teaspoon black pepper
½ teaspoon garlic powder
about 3 teaspoon salt (coarse kosher salt), to taste
water as needed

Sprinkle the meat with a little salt and pepper, and a good pinch of sugar1. In a deep pot, brown the meat in the oil; cook until almost all the moisture has left the meat. Add the chopped onions and cook until translucent. Stir in the spice powders and comino seeds to coat in the oil and cook for a couple of minutes for flavor depth. Add water to cover the meat nicely and simmer for 8 hours, adding water as necessary and stirring frequently. (Start early!) Begin to reduce the chili about 3 hours before serving, adjusting spices as needed.

1 Helps to brown the meat nicely.

Search for Recipes, Search using Google, or Return to Cookbook Index