Monday, April 23, 2012

Venison and Tequila Chili

My husband was recently gifted two pounds of ground venison.  I made burgers with one pound and this chili with the other:

1 TBSP vegetable oil
1lb. ground venison
1 stalk celery, diced
1c white or yellow onion, chopped
1/4 tsp. dried red pepper flakes
1 1/2 tsp. garlic powder
2 TBSP chili powder
1 (28 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1/4c gold tequila
1/4c orange juice
1 (15 oz.) can pinto beans, drained
2 TBSP chili seasoning

1.  Heat the oil in a deep skillet over medium-high heat. Add the ground venison and cook through.

2.  Mix in the celery and onion; cook and stir about 5 minutes.

3.  Add red pepper flakes, garlic powder and chili powder. Stir to combine, reduce heat to low, and allow to simmer about 5 minutes.         

4.  Pour in the tomatoes, tomato sauce, tequila, and orange juice; simmer over low heat, uncovered, for 2 hours. 

5.  Add the beans and simmer for another 30 minutes.   
 Serve topped with Cheddar cheese, chopped onions, and jalapeno slices. 

1 comment:

  1. Nice recipe!!This blog is a great source of information which is very useful for me.Thanks you so much.


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