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| Venison Ranch-Hand Chili Recipe |
Category: Game
Rating:
N/A
Servings: 6
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Ingredients
1/2 cup diced salt pork or lard
1 cup chopped onion
3 lb antelope or venison
4 cloves (large) garlic; minced
2 tablespoon ground mild red chile
1/4 cup ground hot red chile
2 tablespoon caribe (crushed n. new mexico hot r; ed chile)
1 tablespoon cumin
1 can (12-oz) beer
1 cup beef broth
1/2 cup burgundy (dry red wine)
6 shots tequila
1 fixin's & mixins (see instr.) (up t; o)
12 warm flour tortillas; buttered
Cooking Directions:
Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place 'fixins & mixins' in separate bowls. Let guests douse chili with tequila, then top with fixin's of choice. Serve with warm buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
game
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