For those who love small streams, wild trout, and life...in their simplest form
Thursday, March 7, 2013
Chili.....this one is made with venison but you can also use turkey, chicken, beef, or pork. Pictured are the ingredients, and the amounts of each that I use. These can be adjusted to your taste.
Two pounds of venison....1 medium onion chopped.... 2 cloves of garlic chopped fine...1 small can of tomato paste....1 small can of beef broth....1 can pinto beans. Use 1/2 teaspoon of each of these spices, black pepper, cayenne, and crushed red pepper, 1/4 teaspoon of oregano, and cumin. 1 tablespoon of paprika, and 2 tablespoons of chili powder.
Trim as much fat from venison, cut into strips and grind.
The venison should be ground coarse.
In a deep pot heat some olive oil and place meat, spreading it evenly. Leave meat cooking long enough to create a good brown crust before stirring to fully cook meat. Add onion, and tomato paste. Allow to cook and keep stirring, approx. 2 to 4 minutes. Now add beef broth, and paprika, stir well and add the rest of ingredients except beans.
Allow chili to cook on low heat for about an hour, stirring from time to time. If the chili looks dry add some water a little at a time to slightly thin. Your chili should look like this. Now is where I add some roasted red and green peppers, and the beans. Allow to cook another 15 minutes.