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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A Texas-style chili that'll knock your boots off. Ingredients:
3/4 lb venison |
3/4 lb beef |
1/2 lb pork |
2 whole tomatoes, scored, blanched, peeled, and finely chopped |
5 garlic cloves, crushed and minced |
1/2 teaspoon sage |
1/2 teaspoon allspice |
1/2 teaspoon coriander |
1/2 teaspoon dried chile pequins |
1/2 teaspoon oregano |
1/2 teaspoon cumin |
1/2 teaspoon nutmeg |
1 tablespoon paprika |
1 teaspoon salt |
1 jalapeno pepper, seeded and finely chopped |
3 serrano peppers, seeded and finely chopped |
4 bay leaves |
1/3 red bell pepper, finely chopped |
1/3 red onion, finely chopped |
2 tablespoons canola oil |
2 (10 1/2 ounce) cans chicken stock |
1 (10 1/2 ounce) can tomato soup |
Directions:
1. Coarsely grind 1/2 lb each venison, beef and pork. Cube remaining beef and venison to 1/2 inch.
2. Brown the garlic and onion in oiled saucepot. Add the meat and brown mixture.
3. Add all remaining ingredients and simmer for 3 hours.
4. Remove bay leaves and serve.
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