1/2 cup Olive oil
1 lb Venision sirloin, cut in 1/2" cubes
1 lb Ground beef (extra lean)
2 cup Yellow onions, chopped
1 cup Green pepper, chopped
1/4 cup Celery, chopped
4 cup Garlic, minced
3 large Jalapeno chile pepper, seeded and chopped
1/3 cup Masa harina (Mexican corn flour)
1/3 cup Chili powder
1/2 tsp Cayenne pepper
1 tsp Ground cumin
1/2 tsp White pepper
1/2 tbsp Salt
2 can (15 1/2 oz.) chopped tomatoes
3 cup Beef broth
2 cup Canned black beans, rinsed and drained
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Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. Recipe By : EBWATERS
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 17:49:36 0000
From: Steve <recipes@erols.com>
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