Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Sam Gugino
Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

249 calories; calories from fat 25%; fat 7g; saturated fat 2.5g; mono fat 1.9g; poly fat 1.5g; protein 30g; carbohydrates 16.6g; fiber 2.3g; cholesterol 77mg; iron 6.1mg; sodium 296mg; calcium 43mg.
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