Cost per recipe $3.55 view details
- 2 lb Venison steaks
- 1 c. Red wine
- 8 ounce Dry pinto beans
- 1 pkt 2-Alarm Chili Seasonings
- 1 can (8-ounce) of tomato sauce
- The night before: Sort through the beans and throw away any discolored or possibly broken beans. Wash the remaining good ones in a colander, then pour into a dutch oven. Fill the dutch oven with water and boil the beans for five to ten min. Remove from heat and allow to soak overnight. Cube the venison into 1/2" to 1" pcs and wash well. Put the venison into the crockpot with the wine, and fill the crockpot about 3/4 full with water. Set the crockpot on low, cover, and let simmer overnight.
- In the morning: Ladle out much of the water from the crockpot. By now, it will be an excellect venison stock, that can be used later. Keep the stock covered but easily accessable through the day. Leave approximately 2 c. of liquid remaining with the venison. Add in the beans, tomato sauce, and seasoning packets. I have found the "2-Alarm Chili" brand at most grocery stores here in Lubbock, TX. If you are unable to locate this brand, the spices and approximate amounts are as follows:
- 3 Tablespoons chili powder1 teaspoon oregano1 teaspoon salt1/2 teaspoon garlic powder1 teaspoon dry onion flakes1 teaspoon red pepper pwdr (cayenne) (optional)
- All of the spices may be adjusted for taste, particularly the red pepper, but since we like our chili spicy, the whole shebang went into the pot! If you do use the "2-Alarm Chili" brand, don't add in the masa at this time!
- Throughout the day: Let the chili cook on high for the first 2 or possibly 3 hrs.
- Add in venison stock as needed if it begins to dry out. Reduce heat to low after a few hrs, still checking occassionally to see if it needs more liquid.
- One half hour before serving: Mix the masa from the kit with 1/4 c. of water to create a thick liquid. If not using the kit, mix approximately 2 tsp. of masa harina with 1/4 c. of water. Add in the masa mix to the chili and stir in well. At this point, I usually make up a batch of homemade cornbread. This way, chili and cornbread will be ready together.
- Dinner: Everyone got a bowlfull of chili topped with shredded chedder if they wanted and a big slice of cornbread with butter. Various drinks were handed out, and we all watched Home Improvement! (*gruntgruntgrunt*)
- Afterthought: The chili was very good, but quite spicy. Those without cast-iron stomachs may want to reduce or possibly eliminate the cayenne pepper. The cornbread was wonderful. If anyone wants the recipe, I'll hunt it up tonight and post it tomorrow. Beef also works well with this chili, but not as good as venison.
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|Amount Per Recipe||%DV|
|Recipe Size 462g|
|Calories from Fat 25||3%|
|Total Fat 2.79g||3%|
|Saturated Fat 0.54g||2%|
|Trans Fat 0.0g|
|Total Carbs 148.0g||39%|
|Dietary Fiber 35.2g||117%|