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Venison-Vegetable Chili

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 cup chili and 1 tablespoon cilantro)

Ingredients

  • Cooking spray
  • 2 pounds lean, boned venison loin, cut into 1-inch cubes
  • 2 tablespoons sliced green onions
  • 1 cup diced red bell pepper
  • 1 cup diced carrot
  • 2 tablespoons minced jalapeño pepper
  • 3 garlic cloves, minced
  • 1/4 cup masa harina or cornmeal
  • 1 teaspoon ground cumin
  • 1/2 cup tequila
  • 1 teaspoon unsweetened cocoa
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 249
  • caloriesfromfat 25 %
  • fat 7 g
  • satfat 2.5 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 30 g
  • carbohydrate 16.6 g
  • fiber 2.3 g
  • cholesterol 77 mg
  • iron 6.1 mg
  • sodium 296 mg
  • calcium 43 mg

How to Make It

  1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.

  2. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.