Venison-Vegetable Chili

HOWARD L. PUCKETT

Yield:

8 servings (serving size: 1 cup chili and 1 tablespoon cilantro)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Sam Gugino,

October 1997