Tailgatin' question for the Bambi slayers...
- Thread starter seshomoru
- Start date
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">(makes 6 to
8 servings)
1/4 cup vegetable oil
3 lbs. coarsely ground deer meat
2 large yellow onions, diced medium
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. freshly ground black pepper
1 tsp. sugar
1 can of dicedtomatos
2 cans of Bush's chilli beans
2 tbsp. tomato paste
1 (12-ounce) bottle of beer-Budweiser
1 cup water
2 tbsp. cornmeal
1 cup shredded cheddar cheese
1 cup finely diced yellow onion</span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">Heat a
large, heavy soup pot over medium heat and add the oil. Add the venison and
cook until it begins to brown, about 8 minutes. Add the onion and garlic, and
cook until the onion becomes soft, 2 minutes. </span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">Stir in the
chili powder, paprika, cumin, oregano, salt, pepper, and sugar, and cook until
all of the meat is coated with the spices, about 2 minutes. Add the tomatoes,
tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili
at a low simmer for 45 minutes to 1 hour or until the flavors come together and
the texture thickens,then add the beans and simmer another 15 minutes. During the cooking, add water to keep the chili moist as
the liquid evaporates.</span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">At the end
of the cooking time, sprinkle the cornmeal over the chili and stir in. Cook
until the cornmeal is cooked through and has slightly thickened the chili, 10
to 15 minutes. Ladle the hot chili into warm bowls and top with cheddar cheese
and diced onion.</span></p>
:edited to add beans.</p>
8 servings)
1/4 cup vegetable oil
3 lbs. coarsely ground deer meat
2 large yellow onions, diced medium
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. freshly ground black pepper
1 tsp. sugar
1 can of dicedtomatos
2 cans of Bush's chilli beans
2 tbsp. tomato paste
1 (12-ounce) bottle of beer-Budweiser
1 cup water
2 tbsp. cornmeal
1 cup shredded cheddar cheese
1 cup finely diced yellow onion</span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">Heat a
large, heavy soup pot over medium heat and add the oil. Add the venison and
cook until it begins to brown, about 8 minutes. Add the onion and garlic, and
cook until the onion becomes soft, 2 minutes. </span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">Stir in the
chili powder, paprika, cumin, oregano, salt, pepper, and sugar, and cook until
all of the meat is coated with the spices, about 2 minutes. Add the tomatoes,
tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili
at a low simmer for 45 minutes to 1 hour or until the flavors come together and
the texture thickens,then add the beans and simmer another 15 minutes. During the cooking, add water to keep the chili moist as
the liquid evaporates.</span></p>
</p>
<span style="color: rgb(102, 102, 102); font-family: Georgia; font-size: 11pt;">At the end
of the cooking time, sprinkle the cornmeal over the chili and stir in. Cook
until the cornmeal is cooked through and has slightly thickened the chili, 10
to 15 minutes. Ladle the hot chili into warm bowls and top with cheddar cheese
and diced onion.</span></p>
:edited to add beans.</p>