THERE ARE MANY ways to cook venison.
This chili recipe will warm you up on a cold winter day and makes for great football game day food as well. This is great the day you prepare it, but I think its twice as good the next day, it freezes well too.
2 lbs. “Chili Grind ” Beef Chuck Roast
1 lb. backstrap- cubed in 3/4 inch pieces, you can use top of round instead if so desired.
4 tbsp. Chili Powder- (Dark Ancho, Its rich in flavor)*Substitution shown at bottom
3 cloves of garlic
1 medium white onion
1/2 tsp.-Black Pepper,
1/2 tsp.-Cayenne Pepper
For a milder flavor use 2 dried Ancho peppers and 1 dried New Mexico Red instead of the powder. Remove the stems and seeds, chop coarsely and boil for 15 to 20 minutes in 3/4 cup of water, then transfer all to your food processor and blend into a paste. Then add to recipe.
3 TBSPNS Texas Gourmet’s Sweet Chipotle Season All
2 tsp.-Garlic Powder
1/2 tsp.-Oregano Leaf
2 Fresh Jalapeno- seeded and chopped
1 can (14-1/2 oz.) Swanson Chicken Broth
1 can (14-1/2 oz.) Swanson Beef Broth
1 can (14-1/2 oz.) Stewed Tomatoes
1 can (8 oz.) Hunts “No Salt Added” Tomato
1 Knorr Beef Bullion Cube
1 Tsp. Light Brown Sugar
1 Beer Bock Style]
Add “Room Temperature” meat to a hot cast iron skillet, brown it until it starts to make its own juice.
Stir continuously; add both cans of broth, and Bag #1. Cook covered at a medium boil for 45 minutes.
Uncover and stir every 10 minutes. Add water and beer as needed. Drink one or two for me. Add tomato sauce, stewed tomatoes and add Bag #2. Add 1 Beef bullion cube. Add 1/2 tsp. light brown sugar.
Use the following to season to taste:
Cayenne Pepper – for hot front taste
White Pepper – for hot front taste
Brown Sugar – for a sweeter taste
Ready to eat – Better next day!
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]