More HOT Venison Chili!

 

When You're Hot, You're HOT!

When You're Hot, You're HOT!

 

There must be some serious chili-heads out there! The first edition of hot venison chili has been the most popular posting this month.

Please have your “Directive to My Physician” and your “Last Will & Testament”  in an obvious place, before you start on this recipe. The EMT won’t have a lot of time to hunt for your last wishes!  😉

A HOT BOWL OF RED

20 dried chili peppers*

4 lbs. venison – chili grind (can use beef)

1 tsp. oil

1 medium onion, chopped

4 to 5 cloves garlic, minced

1 tsp. oregano

1 tsp. cumin

1 can tomato sauce

3/4 cup water

2 to 3 Tbsp. masa flour

Salt & pepper, to taste

Remove stems and seeds from chili pods. Wash and put into a large pan; cover with water. Simmer until tender. Drain. Place peppers in food processor or blender and puree. Set aside.

Brown meat in oil. Add onion and garlic; simmer 10 minutes. Then add oregano & cumin.

Add chili peppers to meat; add tomato sauce and an equal amount of water. Bring to a boil. Reduce heat and simmer for 3 to 4 hours. More water may be added during cooking.

When almost done, thicken by adding hot water to masa flour. Stir until it thickens; add to chili. Adjust seasonings. Serves 8 to 10.

Directions for Slow Cooker: Remove stems and seeds from chili pods. Wash and put into a large pan; cover with water. Simmer until tender. Drain. Place peppers in food processor or blender and puree. Set aside.

Brown meat in oil. Add onion and cook ~10 minutes. Add pepper puree and meat mixture to slow cooker.  Add tomato sauce and an equal amount of water. Cook for 6 to 8 hours. Add water, as needed.

About 30 minutes prior to turning cooker off, add garlic, oregano, cumin, salt and pepper.

Then thicken by adding hot water to masa flour. Stir until it thickens; add to chili. Adjust seasonings.  Serve.

* I’ve never had the courage to use 20 pods at a time. They are referring to the large red pods sold dried – often in plastic bags.

Note: Adding spices before cooking  (for several hours), boils the flavor out of these ingredients. I add them 30 minutes before finishing, for that reason. However, this is a personal decision, not law.

~

This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Published in: on January 13, 2009 at 9:52 am  Comments Off on More HOT Venison Chili!  
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