Venison Chili
Cooking Light, Five Star Recipes
Venison Chili
Cooking Light, Five Star Recipes
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2 1/2 pounds venison stew meat 1 tablespoon vegetable oil 2 cups chopped onion 1 cup chopped green pepper 1 cup chopped sweet red pepper 1/2 cup seeded, chopped poblano chile 6 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon fennel seeds 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon pepper 1/2 teaspoon salt 2 tablespoons to 1/4 cup chili pepper sauce 1 (14 1/2 ounce) can no salt added whole tomatoes, undrained and chopped 1 (12 ounce) can beer Directions: Trim fat from meat; cut meat into 3/4 inch cubes. Heat oil in a Dutch oven over medium high heat. Add meat; cook 5 minutes or until browned. Add onion and next 4 ingredients. Cover; cook 10 minutes, stirring occasionally. Stir in cumin and next 5 ingredients; cook, uncovered, 1 minute. Add pepper sauce, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Uncover; cook 10 minutes. Yield: 7 cups. |