1/4 cup Oil, more if needed
4 lb Boneless venison, chopped into medium dice
2 lb Boneless pork, chopped into medium dice
12 Cloves garlic, minced
2 cup Diced yellow onion
3/4 cup Mixed Ancho and Chipotle chile purees
8 Tomatoes, chopped
2 tbsp Plus
1 tsp Cumin, divided
1 cup Diced red bell pepper
1 cup Diced green bell pepper
1/2 cup Paprika
2 tbsp Cayenne
2 tbsp Black pepper
2 tbsp Kosher salt
2 tbsp Chili powder
1 cup Masa harina
2 qt Beef stock
4 cup Cooked cowboy beans
2 cup Chopped cilantro leaves
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Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.
Garnish each serving with chopped cilantro. Makes 10 to 12 servings.
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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