[CH] from Risa---dinner tonight
Shantihhh@aol.com
Sun, 22 Oct 2000 21:15:35 EDT
I am posting this Risa as it's the old problem of subbing and unsubbing.
This recipe made me hungry just reading it!!!
Mary-Anne
This will be amazing, as we haven't eaten it yet but we will in a few
minutes. I tasted a bit of it still in the pot and it is really good. I
can't wait to chow down! The smell is making me really hungry!
* Exported from MasterCook *
Venison & Black Bean Chili
Recipe By : RisaG
Serving Size : 5 Preparation Time :0:00
Categories : Chiles Chilis & Stews
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
2 2.5 lb venison roast (boned & trimmed) -- chopped
coarsely
2 ancho chiles -- cored & seeded
1 lb onions -- chopped coarsely
2 bay leaves
1/2 small head garlic -- peeled & minced
1 tbsp black peppercorns -- crushed
1 tbsp ground cumin
1 tbsp paprika
1 1/2 cups chicken stock
1 lb tomatoes -- peel, seed & chop
1 1/2 12 oz bottle dark beer
1 jalapeno pepper -- seeded & chopped
1 other chile pepper -- seeded & chopped
2 tbsp fresh oregano -- chopped fine
2 tbsp fresh thyme -- chopped fine
zest of 1 lemon
juice of 1 lemon
1 15 oz can black beans -- drained & rinsed
3 tbsp fresh cilantro -- chopped
1/8 cup molasses
salt and pepper -- to taste
Heat a large skillet. Pour in 1/4 cup oil. Over medium heat, saute the
venison until the liquid evaporates, 10-15 minutes. Turn meat to cook on
all sides.
Meanwhile, in a l arge pot, heat the remaining 1/4 cup oil. Over medium
ehat, saute the ancho chiles for 2 minutes. Remove the chiles and
reserve. In the same pot, saute the onions until they are lightly
browned, about 10 minutes. Add the bay leaves, garlic, peppercorns,
cumin and paprika and mix thoroughly.
Cook the anchos in 2 cups of chicken stock until very soft. Place in a
large bowl with the chicken stock and puree until smooth. Pour into the
pot with the sauteed onions and cook until most of the liquid is
absorbed. Add the tomatoes, the venison, the beer, and cook over medium
heat for 2 hours, stirring occasionally. Stir in the chiles, oregano,
thyme, lemon juice and zest and mix well.
Add the drained beans and the cilantro and stir in the molasses. Correct
seasoning, adding salt and pepper to taste. Remove the bay leaves.
To serve: Serve the chilis in bowls, topped with bits of cheese. Pass
some corn bread, bowls of chopped onions, and sour cream.
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NOTES : You can also use lamb, beef, duck or dark meat chicken.
RisaG