Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
2 pounds venison, coarsely ground
¼ cup vegetable oil
1 cup onions, chopped
2 cloves garlic, minced
1 large green pepper, cut in ¼ inch strips
2 jalapeños, seeded and chopped
3 tablespoons chili powder
½ teaspoon cumin
½ teaspoon crushed red pepper
1 tablespoon oregano
2 teaspoons sugar
4 cups beef stock
3 ½ cups diced tomatoes
1 cup tomato sauce
½ teaspoon salt
2 cups kidney beans
In a large saucepan, over medium heat, brown venison in vegetable oil. Add onions, garlic, green pepper, jalapeños and cook until onions begin to soften, about 5 minutes, stirring constantly. Add chili powder, cumin, crushed red pepper, oregano, sugar, beef stock, diced tomatoes, tomato sauce, salt and pepper. Simmer 1 ½ to 2 hours. If chili gets to thick, thin with more beef stock. Add kidney beans and simmer until heated through, about 5 to 10 minutes.