This Recipe is from
Classic Tex-Mex – Page 231
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| Recipe Name:
Real Texas Venison Chili |
| Category:
WILD GAME |
Ingredients:
2 tablespoons beef suet or vegetable oil 30 ml
3 pounds venison, cubed 1.3 kg
1 pound ground pork sausage .5 kg
3 - 6 dried, chile colorado peppers, ground, seeded
1 - 2 whole jalapeno peppers, divided
4 cloves garlic, minced
1 tablespoon ground cumin 15 ml
1 tablespoon oregano 15 ml
2 tablespoons masa harina 30 ml
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Instructions:
Cook suet in large skillet until fat separates from connective tissue or use vegetable oil for healthier cooking. Brown venison on all sides. Brown pork sausage and drain.
Pour venison and sausage and oil in large pot or roasting pan with ground chile peppers, 1 whole jalapeno and enough water to be about 2 inches (5 cm) above venison.
Bring water to boil, reduce heat and simmer about 2 to 3 hours. Stir occasionally and skim off grease.
Add garlic, cumin, oregano and 1 tablespoon (15 ml) salt, cover and simmer another 1 hour. Stir occasionally and skim off grease.
Check seasonings and add whole jalapeno if not hot enough. Add masa harina if chili is too thin and simmer another 30 minutes to 1 hour.
TIP: Masa harina is flour made from masa which is sun-dried or oven-dried corn kernels used to make corn tortillas. |
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