---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Texas Venison Chili Followup-To: rec.food.cooking Date: 7 Nov 1998 07:23:58 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Texas Venison Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1 pound venision sirloin -- cut in 1/2" cubes 1 pound ground beef (extra lean) 2 cups yellow onions -- chopped 1 cup green pepper -- chopped 1/4 cup celery -- chopped 4 cloves garlic -- minced 3 large jalapeno chile pepper -- seeded and chopped 1/3 cup masa harina (Mexican corn flour) 1/3 cup chili powder 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 teaspoon white pepper 1/2 tablespoon salt 2 cans (15 1/2 oz.) chopped tomatoes 3 cups beef broth 2 cups canned black beans -- rinsed and drained Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. - - - - - - - - - - - - - - - - - - -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.