Vension Chili

Venison Chili

1/4 cup vegetable oil
4 pounds venison, diced
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onions
3/4 cup diced green chili peppers (see note)
8 tomatoes, seeded chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons chili powder
1 cup instant masa
8 cups beef broth
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons chopped cilantro

1. Heat oil in a heavy kettle over medium heat. Add diced venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.

2. Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more. Add instant masa and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes. Add pinto beans and chopped cilantro; simmer for 5 minutes.

Makes 12 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

For some other fine venison recipes look up -

www.huntingpa.com/Deer%20recipes.html

I'll have to give that try..

The trouble wih going into Sam's for one item I usually come out with a dozen and a $100+ payment.