*  Exported from  MasterCook  *
 
                     Hattie'’s Venison Chili Con Carne
 
 Recipe By     : Susan Hattie Steinsapir http://www.andreas.com/susan/
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        venison
    2      tablespoons   Olive oil
    2      large         onions
   10      cloves        garlic
    1      quart         nonfat beef broth
    4      tablespoons   chili powder
    1      tablespoon    ground cumin
    2      tablespoons   paprika
    1      teaspoon      cayenne pepper
    2      tablespoons   oregano
      3/4  teaspoon      salt
 
 Preparation 1.Take 2 lbs.  of venison, either meat or venison burger.  If using
  meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large ski
 llet ( I prefer a ten-inch cast iron skillet - not Caphalon!!).  If using venis
 on burger, just brown it.  Drain the meat.  2.In a three to four quart heavy po
 t (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA),
  heat one Tbsp of olive oil and saut, two large onions which have been sliced. 
  3.When the onions are limp, but not yellow (don't overcook them, maybe 7 minut
 es tops) add about 10 cloves of garlic which have been mashed and minced.  When
  the garlic scents up, add the meat.  Add one quart of homemade chicken or beef
  stock.  If you don''t have your own stock, try Campbell’s low-sodium chicken s
 tock.  4.Add the spices.  Crush the oregano in your hand before adding.  5.Brin
 g to a boil, reduce to a simmer, cover, and simmer for at least three hours or 
 until the meat is fork-tender.  6.Even thou!
 !
 !
 gh venison is very lean, the chili should be defatted.  I do this by letting it
  cool and then refrigerating the chili overnight.  The next day, I remove the f
 at.      Notes 1.The amount of seasoning will make a sprightly but not incendia
 ry chili.  If you're going for the burn, use beef (why waste venison?) and add 
 three to four fresh chili peppers.  2.Chili powder can be purchased in bulk at 
 most alternative grocers.  The chili powder is made from only ground up chilies
 .  Don't use commercial mixes, which include spices and salt which take all the
  fun out of it.  3.To serve, reheat.  Some like to thicken the chili with masa 
 or fine corn meal.  To do this, mix some about 1/4 cup fine corn meal with enou
 gh water to make a thin paste (no more than one cup of water).  Add this quickl
 y to the chili as it simmers, stir like  crazy, or you may get lumps.  If you u
 se the masa, be sure to cook the chili for at least another 20 minutes or so, o
 r it may taste pasty.  4.Serve it up in bow!
 !
 !
 ls with rice, beans, bread or whatever on the side.  Coleslaw would be the only
  salad I'd serve with this.  5.It freezes beautifully.
 
 busted by Christopher E. Eaves by snardo@OnRamp.NET on May 17, 1998.
 
 
 
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 NOTES : Venison makes a great chili con carne.  It has more flavor than beef.  
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