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Title: Venison Ranch-Hand Chili Categories: Game Yield: 6 Servings 1/2 c Diced salt pork or lard 1 c Chopped onion 3 lb Antelope or venison 4 Cloves (large) garlic; -minced 2 tb Ground mild red chile 1/4 c Ground hot red chile 2 tb Caribe (crushed N. New -Mexico hot red chile) 1 tb Cumin 1 cn (12-oz) beer 1 c Beef broth 1/2 c Burgundy (dry red wine) 6 Shots tequila Fixin's & mixins (see -instr.) 6 -(up to) 12 Warm flour tortillas; -buttered Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place 'fixins & mixins' in separate bowls. Let guests douse chili with tequila, then top with fixin's of choice. Serve with warm buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |