11-22-2009, 07:51 AM
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#7
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Superior Inhabitant
Join Date: Jan 2002
Location: Calgary, Alberta, Canada
Posts: 71
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For a cool autumn night...
Venison Chili
Ingredients- About 3 lbs ground venison (with or without added fat )
- 2 small onions, chopped
- Equal amount of celery hearts, chopped
- 2 cloves of garlic, chopped
- Small palmful of crushed red pepper flakes
- 3 Tbsp olive oil
- 2 14.5-oz cans Del Monte Zesty Chili Style diced tomoatoes
- 1 can Rotel diced tomoatoes
- 2 Tbsp chili powder
- 1 can of red beans
- Shredded cheddar cheese
- 1 bag of tortilla chips
Procedure- Throw the onions, celery hearts, garlic, and red pepper flakes into a pot, along with the olive oil. Saute until the veggies are soft.
- Add the ground venison, and brown the meat.
- Season with salt and pepper and several dashes of hot sauce.
- Stir in the diced tomatoes (both types) and the chili powder
- Transfer to the pressure cooker and cook for 30 minutes.
- Turn off the pressure, stir in one can of red beans and let simmer for a few minutes.
- Ladle it into bowls, top with shredded cheddar cheese, and serve with chips on the side.
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