ingredients

  • 2 ½ lbs venison stew meat
  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • ½ cup chopped seeded poblano chile
  • 6 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 6 tablespoons chili pepper sauce
  • 14 ½ ounces no-salt-added whole tomatoes, (1 can)
  • undrained and chopped
  • 12 ounces beer, (1 can)

directions

1. Trim fat from venison; cut venison into 3/4-inch cubes.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the venison, and cook for 5 minutes or until browned. Add onion, bell peppers, chile, and garlic; cover and cook for 10 minutes, stirring occasionally. Stir in cumin and next 5 ingredients (cumin through salt); cook, uncovered, for 1 minute. Add the chili pepper sauce, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 1-1/2 hours or until venison is very tender. Uncover and cook an additional 10 minutes. Yield: 7 servings (serving size: 1 cup)

Categories

Web

Keywords

Soups and Stews

MacGourmet downloadVenison Chili. To import, drag image to your MacGourmet recipe box.

source

Cooking Light

servings/yield

7 servings