TEXAS VENISON CHILI
Steps:
- For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
- For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
- Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
TEXAS DEER CHILI
I addapted this recipe from several others I had found online. It is written to include venison and beef but you can use any combination of meat you prefer.
Provided by Lacy S.
Categories Deer
Time 2h45m
Yield 1 1/2 Quarts, 6 serving(s)
Number Of Ingredients 23
Steps:
- Place shortening in a pot and melt over medium high heat.
- Brown venison and beef together with the onion and garlic in the shortening.
- Add water, tomato sauce and spices and stir to combine.
- Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes.
- Add "first addition" spices and 2 cups water to the mixture and stir to combine.
- Cover and simmer until the mixture begins to thicken or about 45 minutes.
- Add "second addition" spices and 2 cups water to the mixture and stir to combine.
- Cover and simmer until the mixture begins to thicken or about 30 minutes.
- We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!
Nutrition Facts : Calories 358.3, Fat 20.5, SaturatedFat 7.8, Cholesterol 112.1, Sodium 679.2, Carbohydrate 11.1, Fiber 4.2, Sugar 3.4, Protein 33.2
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