1 1/2 # Onion minced, 1/2 oz. garlic minced, (sweat in 4 oz. Olive Oil over medium heat) - when onions begin to turn transparent ADD 1 Tablespoon Red Pepper Flakes, 4 oz. Chili Powder, 2 teaspoons Cumin, 3 Tablespoons Oregano - (reduce heat and cook the spices for a long time without burning - try for 30 minutes) ---- Meanwhile sear off meat in small batches - 5# one inch cubed - hot steel skillet - carmelized on the outside and raw on the inside (sprinkle the cubed meat with Kosher salt and fresh ground Black Pepper before searing and sear only a handful at a time) ---- ADD the meat to the cooked onion / spice - ADD 1 quart of meat stock and 1 quart of canned chopped tomatoes. Simmer about an hour and a half. Meat will become tender. Liquid will slightly thicken on it's own. Tastes great the first night - even better when it rests - and reheated. All kinds of venison are excellent for this. Very good made in Dutch Ovens.
Topic: Chili (Read 1459 times)
