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Texas Venison Chili Recipe

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This recipe for Texas Venison Chili, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Venison shoulder meat, cut in 1-inch size pieces
2 tbsp vegetable oil
1 large yellow onion, diced
4-6 cloves garlic, minced
1 tbsp comino (cumin seed, if preferable)
2 tbsp chile powder
3 cans green chiles or whole diced green chiles
1 cup beef broth
2-3 cups milk
1 small can tomato paste
salt and pepper to taste

Directions:
Directions:
Soak venison in a bowl of milk for several hours. Drain and pat dry. (The milk helps remove the gamey flavor from the meat.)
Pour cooking oil into heavy pot, add onion, garlic and venison and cook until slightly browned. Add spices, tomato paste and beef stock to the meat mixture. Lower the heat and simmer, covered, for about 2 hours maximum.
Top with sour cream or Mexican Crema and finely chopped chives. (optional)
Add slices of Jalapeno or Serrano chiles for a spicier version. Serve with hot corn or flour tortillas.



Number Of Servings:
Number Of Servings:
Serves 4-6
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
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While pork is often referred to as “the other white meat”, venison was considered “the other red meat” of choice when I was growing up. Hunting wild game was considered a necessary job for the men in my family. Of course, venison is probably not available at your local grocer, but it can be ordered online.
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