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Venison Chili
Taken From: The Northwoods Table

2 pounds venison, cut in 1" cubes (beef may be substituted) 1/3 Tablespoons flour 1/4 cup olive oil p pound sweet butter 2 cups chopped onion 2 cups chopped green pepper 1 Tablespoon minced garlic 1 cup orange juice 2½ Tablespoons chili powder 1/2 Tablespoon ground cumin 3 16-ounce cans stewed tomatoes, puréed in food processor 3 cups cooked 7-bean mix 1/2 to 1 cup Thai chili pepper sauce

In a heavy 4-quart stockpot, heat olive oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in stockpot and sauté onion, garlic and green pepper for 6 to 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Add chili powder, cumin and tomatoes and simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. If chili gets too thick, add additional orange juice. Stir in H cup Thai chili pepper sauce. Adjust seasoning with salt and additional Thai chili pepper sauce. Serve with steamed rice and crusty French bread. Serves six to eight generously.
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