Remembering
Sept. 11, 2001 |
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Recipe of the Week
Venison Chili
Courtesy of
Jolene Shelton
Ingredients
1 pound ground Venison
3 cans Pinto Beans, drained
3 small Chili Peppers (hot or mild)
½ to 1 cup Cheddar Cheese, shredded
1 large Onion, chopped
4 Beef Boullion cubes
2 cloves Garlic, chopped fine
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1 Tbsp. Chili Powder
1 Tbsp. Oregano
1 Tbsp Cumin
4 Tbsp. Flour
1 Tbsp. Oil
1 quart Water
4 Tbsp. Water
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Method
In a heavy bottom saucepan or pot, add the quart of water and boullion cubes. Heat until boullion is dissolved. Cover and reduce heat to simmer.
Meanwhile, heat the oil in a frying pan and brown the venison. When browned, add the onion, peppers, garlic and seasonings and cook until vegetables just start to brown. Add 2 tablespoons of water and deglaze the pan. Dissolve the flour in the other 2 tablespoons of water, add to the venison and cook 1 minute or until thickened.
Add the beans and venison mixture to the water and simmer for one hour or until reduced and thickened.
Serve over a bed of rice or nacho chips. Top with cheddar cheese.
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