"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chama Chili Venado Recipe

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This recipe for Chama Chili Venado, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie & Johnny Mealing
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds of trimmed chunks of venison
cup olive oil
8 tablespoons ground chili powder
5 dried red peppers, crushed
1 tablespoon dried oregano
1 tablespoon whole dried cumin (crushed)
2 cloves garlic, sliced or crushed
2 teaspoons of salt
2 teaspoons of pepper
3 onion, finely chopped
Red Kidney beans (optional, 1 to 2 cans depending on preference)

Directions:
Directions:
In a quart size Dutch Oven brown meat in olive oil. Drain thoroughly with a slotted spoon. Combine meat, chili powder, red peppers, oregano, cumin, garlic, salt and pepper. Stir vigorously to combine, heat on low for 10 minutes. Add just enough water to cover meat. Bring to a boil on High. Reduce heat, cover and cook for 1 hour, stirring occasionally. You may have to add a little more water during this period. Add chopped onions and cook for 1 more hour. Cook until onions are dissolved. If desired add beans at this point. Allow to stand for 10 minutes, straining off any accumulated grease.

Personal Notes:
Personal Notes:
Enjoy with a tossed salad and corn bread. Johnny has been making these recipes for about 35 years and the whole family still loves all of them. .

 

 

 

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