Title: Venison Chili with Black and Red Beans
Categories: Meats, Chili, Beans, Wrv
Yield: 1 Recipe

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
1 tb Olive oil
1 lb Venison or other desired
-meat; coarse grind
1 lg Onion; dice
2 Banana peppers; dice
1/2 oz Chili seasoning
1/2 lb Dried red beans
2 cn Dark beer; 12 oz ea, or
24 oz Water
1/2 ga Cold water

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and
chili seasoning. Let meat and veggies brown. Do not burn. Add beans.
Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let
beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes,
onions, cilantro, jalapenos, salt and pepper. NOTE-You might need to add a
small amount of water if beans are not cooked and water evaporates. Source:
Chef Jamie Shannon, Commander's Palace, NOLA.

Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser on
Mar 3, 1997.