Side Pannel
Kathy's Venison Chili
Kathy's Venison Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef
Ingredients List
- ----------------------------CHILI SEASONING MIX----------------------------
- 1/2 c Chili powder
- 4 ts Dried onions; minced
- 1/8 ts Dried onions; minced
- 1 tb Ground cumin
- 1/2 ts Ground cumin
- 1 ts Red pepper
- 2 ts Garlic salt
Directions
OTHER INGREDIENTS
2 lb Venison; ground
8 oz Tomato sauce
28 oz Italian tomatoes; canned,
-cut-up
30 oz Kidney beans; drained
2 Jalapeno; optional, minced
2 tb Masa corn flour
1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards).
2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and
jalapenos, if desired.
3. Add seasonings, and stir well. Bring to boil, then simmer for 40
minutes.
4. (Measure seasoning for next batch and store.)
5. Mix masa flour with 1/4 cup water. Stir into chili.
6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
2 lb Venison; ground
8 oz Tomato sauce
28 oz Italian tomatoes; canned,
-cut-up
30 oz Kidney beans; drained
2 Jalapeno; optional, minced
2 tb Masa corn flour
1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards).
2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and
jalapenos, if desired.
3. Add seasonings, and stir well. Bring to boil, then simmer for 40
minutes.
4. (Measure seasoning for next batch and store.)
5. Mix masa flour with 1/4 cup water. Stir into chili.
6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
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