Name: Venison-Vegetable Chili
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; ¼ cup masa harina or cornmeal; 1 teaspoon ground cumin; ½ cup tequila; 1 teaspoon unsweetened cocoa; ¾ teaspoon salt; ¼ teaspoon pepper; ⅛ 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; ½ cup chopped fresh cilantro

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.

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Venison-Vegetable Chili

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