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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
cooking spray |
2 pounds lean, boned venison loin, cut into 1-inch cubes |
2 tablespoons sliced green onions |
1 cup diced red bell pepper |
1 cup diced carrot |
2 tablespoons minced jalapeño pepper |
3 garlic cloves, minced |
1/4 cup masa harina or cornmeal |
1 teaspoon ground cumin |
1/2 cup tequila |
1 teaspoon unsweetened cocoa |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon barbecue smoked seasoning (such as hickory liquid smoke), optional |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (14 1/4-ounce) can no-salt-added beef broth |
1 (10-ounce) package frozen whole-kernel corn, thawed |
1/2 cup chopped fresh cilantro |
Directions:
1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.
2. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.
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