FBD

Venison Chili Inch And A Half Hose Chili

MexicanBeefAdvanced5 minBy Northstar

Ingredients

Servings
4
  • 6 tbs olive oil 1 tbs oregano
  • onions, chopped
  • 2 tsp paprika
  • 4 clove garlic, minced 11 tbs Gebhardt's chili powder
  • 1 can hot green chilies 4 tbs cumin
  • 2 0.5 lb venison, cubed 1/2in 4 tbs instant beef bouillon
  • 1 0.5 lb ground venison 3 can non-alcoholic beer
  • cans crushed tomatoes
  • 2 lb pork steak, cubed
  • tbs red wine vinegar
  • 2 lb chuck roast, cubed
  • tbs chili powder
  • 6 lb ground chuck
  • 4 tbs cumin 4 large onions, chopped
  • 4 tbs Worcestershire sauce 10 cloves garlic, minced
  • 1 tsp cayenne pepper 1/2 olive oil
  • 1 green pepper, chopped 1 tbs dried red pepper
  • salt
  • 1/
  • 4 cup jalapenos, sliced
  • black pepper
  • 2 tsp coriander
  • 2 large cans chili beans with gravy 1 tbs sugar
  • corn starch 1 tsp Tobasco sauce
  • 2 tsp Louisiana Red Hot Sauce
  • 1/4 cups bacon drippings
  • 2 cloves garlic, minced
  • 3 tbs chili powder
  • 1/8 tsp cumin
  • 4 lb pork loin with bone in
  • 1 lb dry black beans
  • sauce. Simmer 45 minutes. Dissolve corn starch in
  • 1/2 cups diced salt pork
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, minced

Instructions

  1. 1

    Heat olive oil in Dutch oven and stir in onion, garlic, 1 cup tomato sauce

  2. 2

    and chilies. Sauté about 5 minutes. Add cubed and 1 tbs corn starch

  3. 3

    ground venison. Stir until round meat is browned.

  4. 4

    Add all remaining ingredients except beans. Bring THIS RECIPE WILL FEED A WHOLE TROOP.

  5. 5

    In a #14 Dutch oven, add paprika, oregano, chili ROAST PORK AND BLACK BEAN

  6. 6

    powder, beef bouillon, n/a beer, and 2 cups water. CHILI

  7. 7

    Let simmer. In a large skillet, brown meat in batches

  8. 8

    with olive oil. Use slotted spoon to add each batch

  9. 9

    to Dutch oven. Stir after each batch. Continue until

  10. 10

    all meat is done. Sauté onion, garlic, and jalapenos

  11. 11

    in remaining drippings. Add to Dutch oven. Add

  12. 12

    water as needed. Add dried red pepper, sugar,

  13. 13

    coriander, Tobasco, red hot sauce, and tomato

  14. 14

    2 tbs olive oil

  15. 15

    1/4 cups warm water and add to mixture. Stir well

  16. 16

    and simmer another 30 minutes. Serve.

Tags

soupmexicangeezer-cookbook