Title: Venison Chili #2
Categories: Game
Yield: 10 Servings

1/4 c Oil; more if needed
4 lb Boneless venison; chopped
-into medium dice
2 lb Boneless pork; chopped into
-medium dice
12 Cloves garlic; minced
2 c Diced yellow onion
3/4 c Mixed Ancho and Chipotle
-chile purees
8 Tomatoes; chopped
2 tb Plus
1 ts Cumin; divided
1 c Diced red bell pepper
1 c Diced green bell pepper
1/2 c Paprika
2 tb Cayenne
2 tb Black pepper
2 tb Kosher salt
2 tb Chili powder
1 c Masa harina
2 qt Beef stock
4 c Cooked cowboy beans
2 c Chopped cilantro leaves

Heat oil in large stockpot over medium heat and add venison, pork,garlic,
and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon
cumin; cook 15 minutes more.

Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and
chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to
a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add
cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.

Garnish each serving with chopped cilantro. Makes 10 to 12 servings.

Syd.Bigger@salata.com (Syd Bigger)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.