Venison-Vegetable Chili

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

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.