FBD

Venison Chili Inch And A Half Hose Chili

MexicanBeefAdvanced5 minBy Northstar

Ingredients

Servings
4
  • 6 tbs olive oil 1 tbs oregano
  • onions, chopped
  • 2 tsp paprika
  • 4 clove garlic, minced 11 tbs Gebhardt's chili powder
  • 1 can hot green chilies 4 tbs cumin
  • 2 0.5 lb venison, cubed 1/2in 4 tbs instant beef bouillon
  • 1 0.5 lb ground venison 3 can non-alcoholic beer
  • cans crushed tomatoes
  • 2 lb pork steak, cubed
  • tbs red wine vinegar
  • 2 lb chuck roast, cubed
  • tbs chili powder
  • 6 lb ground chuck
  • 4 tbs cumin 4 large onions, chopped
  • 4 tbs Worcestershire sauce 10 cloves garlic, minced
  • 1 tsp cayenne pepper 1/2 olive oil
  • 1 green pepper, chopped 1 tbs dried red pepper
  • salt
  • 1/
  • 4 cup jalapenos, sliced
  • black pepper
  • 2 tsp coriander
  • 2 large cans chili beans with gravy 1 tbs sugar

Instructions

  1. 1

    corn starch 1 tsp Tobasco sauce

  2. 2

    2 tsp Louisiana Red Hot Sauce

  3. 3

    Heat olive oil in Dutch oven and stir in onion, garlic, 1 cup tomato sauce

  4. 4

    and chilies. Sauté about 5 minutes. Add cubed and 1 tbs corn starch

  5. 5

    ground venison. Stir until round meat is browned.

  6. 6

    Add all remaining ingredients except beans. Bring THIS RECIPE WILL FEED A WHOLE TROOP.

  7. 7

    In a #14 Dutch oven, add paprika, oregano, chili ROAST PORK AND BLACK BEAN

  8. 8

    powder, beef bouillon, n/a beer, and 2 cups water. CHILI

  9. 9

    Let simmer. In a large skillet, brown meat in batches

  10. 10

    with olive oil. Use slotted spoon to add each batch

  11. 11

    1/4 cups bacon drippings

  12. 12

    to Dutch oven. Stir after each batch. Continue until

  13. 13

    2 cloves garlic, minced

  14. 14

    all meat is done. Sauté onion, garlic, and jalapenos

  15. 15

    3 tbs chili powder

  16. 16

    in remaining drippings. Add to Dutch oven. Add

  17. 17

    1/8 tsp cumin

  18. 18

    water as needed. Add dried red pepper, sugar,

  19. 19

    4 lb pork loin with bone in

  20. 20

    coriander, Tobasco, red hot sauce, and tomato

  21. 21

    1 lb dry black beans

  22. 22

    sauce. Simmer 45 minutes. Dissolve corn starch in

  23. 23

    2 tbs olive oil

  24. 24

    1/4 cups warm water and add to mixture. Stir well

  25. 25

    1/2 cups diced salt pork

  26. 26

    and simmer another 30 minutes. Serve.

  27. 27

    2 onions, chopped

  28. 28

    3 cloves garlic, minced

  29. 29

    1 jalapeno pepper, minced

Tags

soupgeezer-cookbook