Recipe - Texas Venison Chili

One half cup Olive oil
1 pound Venision sirloin; cut in
1/2" cubes
1 pound Ground beef (extra lean)
2 cup Yellow onions; chopped
1 cup Green pepper; chopped
One fourth cup Celery; chopped
4 cup Garlic; minced
3 lg Jalapeno chile pepper;
seeded and chopped
1/3 cup Masa harina (Mexican corn
flour)
1/3 cup Chili powder
One half teaspoon Cayenne pepper
1 teaspoon Ground cumin
One half teaspoon White pepper
One half tablespoon Salt
2 cn (15 One half oz.) chopped
tomatoes
3 cup Beef broth
2 cup Canned black beans; rinsed
and drained

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 MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 17:49:36 0000

From: Steve recipes@erols.com