CHILI SEASONING MIX
1/2 cup Chili powder
4 tsp Dried onions, minced
1/8 tsp Dried onions, minced
1 tbsp Ground cumin
1/2 tsp Ground cumin
1 tsp Red pepper
2 tsp Garlic salt
OTHER INGREDIENTS
2 lb Venison, ground
8 oz Tomato sauce
28 oz Italian tomatoes, canned, cut-up
30 oz Kidney beans, drained
2 Jalapeno, optional, minced
2 tbsp Masa corn flour
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1. In dutch oven, brown venison (if using ground beef, drain fat afterwards).
2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and jalapenos, if desired.
3. Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes.
4. (Measure seasoning for next batch and store.)
5. Mix masa flour with 1/4 cup water. Stir into chili.
6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
Recipe by: Kathy Hudson, adapted from Two-Alarm Chili
Posted to MC-Recipe Digest V1 #909 by KHudson123@aol.com on Nov 14, 1997
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