Venison Chili With Apples |
|
 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
For an hors d’oeuvre, top a 1/2 sourdough baguette slice with a little sharp cheddar or Monterey Jack cheese, and melt. Spoon on some chili and chopped scallions, and serve. Ingredients:
2 tablespoons vegetable oil |
1 1/4 lbs venison stew meat (trimmed, roughly ground or diced) |
2 medium yellow onions, finely diced |
2 tablespoons ground cumin |
2 teaspoons chili powder |
2 tablespoons chopped garlic |
2 jalapenos, seeded and finely chopped |
3 granny smith apples, peeled, cored and cut into 1/2-inch dice |
salt |
1 teaspoon black pepper |
1 1/2 cups chopped canned tomatoes with juice |
1/4 cup tomato paste |
1 cup chicken broth (or more) |
1/2 cup red wine |
Directions:
1. Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients.
2. Add venison and onions, and brown for approximately 5 minutes.
3. Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer.
4. Stir in tomatoes, tomato paste, chicken broth and red wine.
5. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry.
6. Taste to adjust seasonings, and serve.
|
|