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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 30 2012

Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour
   
Rinse beans and place in a large soup kettle. Add 2qts water and 2 tps salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic.

Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ qts water, tomatoes, onion, peppers, cumin and parsley.

Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve.