Venison Chile con Carne
Venison Chile con Carne might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 620 calories, 55g of protein, and 31g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 15. If you have ramekin celery, ramekin cilantro, chile powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Watch how to make this recipe.
First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
Take a Dutch oven or large skillet and add oil.
Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison.
Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well.
Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer.
Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro.
Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina.
Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.