Thursday, January 12, 2006

Venison Chili or BBQ Chili

If you're looking for a new recipe to use in conjunction with leftover bbq, you might want to try this one for venison chili:

1 large minced white onion
4 tsp minced garlic
3 lbs venison (substitute bbq pork or beef brisket)
3 cans (15 oz) tomato sauce
12 oz of water
1 can beef broth
4 tbsp chili powder
4 tsp ground cummin
2 tsp dried oregano
2 tsp soy sauce
2 tsp Worchestershire sauce
1 1/2 tsp salt
1 tsp paprika
1 tsp ground red pepper
1 tsp ground chipotle powder (omit or cut back to 1/2 tsp if you don't like heat)

Grill venison shoulder and slice into 1/4 - 1/2 inch cube pieces, or use some left over brisket or bbq pork butt. Saute in sauce pan with garlic onion and a little olive oil. Mix in remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally, until the chili reaches the desired consistency.

(I got this recipe from a co-worker.)

No comments: