BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 4 2011
3 tablespoons olive oil
1 pound venison stew meat, cut into 1-inch cubes
1/2 pound ground venison
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded, chopped
1 small jalapeno pepper, seeded, minced
1 (29-ounce) can crushed tomatoes
1 (10-ounce) can kidney beans, drained
1 cup chicken, beef, or vegetable broth
3 tablespoons flour
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Heat oil in a large pot over medium. Add venison and cook until browned, stirring occasionally, about 6 minutes. Remove from pot; set aside.
Add onion, garlic, and peppers to pot. Cook until softened, stirring occasionally, about 6 minutes.
Add remaining ingredients, including reserved venison; stir well to mix. Bring to a boil over high heat. Reduce to a simmer and cook, covered, 30 minutes. Serve warm.