bobvonb
New member
I made this with chunk venison and with ground venison and it worked well both ways.
No Bean Venison Chili
Ingredients:
1 - 2 lb. venison roast - 1" cubes (I used California mule deer, tenderized)
OR
1 - 2 lb. ground venison
2 TBP Garlic Infused Olive oil
1/4 C Chili powder (I used my wife's homemade powder, but use your favorite)
1 tsp Salt
1 tsp Cayenne Pepper
2 tsp Cumin
1 Onion, coarse diced
1 TSP Garlic (I used "Tastefully Simple" Garlic Garlic, but 2 cloves would work)
1 TSP Oregeno
1 28 oz Organic Fire Roasted diced tomatoes
1 Can Beer (I used MGD 64 but use your favorite)
1/2 tablet - Abuelita Mexican Chocolate
1/4 C Masa flour
Preparation:
In a stew pot, add cold oil to hot pot, brown venison on all sides. Add diced
onion, continue cooking until onions soften. Add tomatoes with juice, beer, and
water if you wish. Add all the spices and stir well. Drop in the Mexican
chocolate tablet. Bring to a boil, cover and cook on medium heat for at least 2 hours.
Add water as necessary. Stir in the Masa to thicken 10 minutes before serving.
This was warm enough to bring some sweat to the brow and tingley on the lips
but not too hot at all. Add hot sauce or more cayenne if you wish, but this had an
excellent taste.
No Bean Venison Chili
Ingredients:
1 - 2 lb. venison roast - 1" cubes (I used California mule deer, tenderized)
OR
1 - 2 lb. ground venison
2 TBP Garlic Infused Olive oil
1/4 C Chili powder (I used my wife's homemade powder, but use your favorite)
1 tsp Salt
1 tsp Cayenne Pepper
2 tsp Cumin
1 Onion, coarse diced
1 TSP Garlic (I used "Tastefully Simple" Garlic Garlic, but 2 cloves would work)
1 TSP Oregeno
1 28 oz Organic Fire Roasted diced tomatoes
1 Can Beer (I used MGD 64 but use your favorite)
1/2 tablet - Abuelita Mexican Chocolate
1/4 C Masa flour
Preparation:
In a stew pot, add cold oil to hot pot, brown venison on all sides. Add diced
onion, continue cooking until onions soften. Add tomatoes with juice, beer, and
water if you wish. Add all the spices and stir well. Drop in the Mexican
chocolate tablet. Bring to a boil, cover and cook on medium heat for at least 2 hours.
Add water as necessary. Stir in the Masa to thicken 10 minutes before serving.
This was warm enough to bring some sweat to the brow and tingley on the lips
but not too hot at all. Add hot sauce or more cayenne if you wish, but this had an
excellent taste.