Venison chili with black and red beans

1 Recipe

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 pounds Venison or other desired meat; coarse grind
1 large Onion; dice
2 Banana peppers; dice
½ ounce Chili seasoning
½ pounds Dried red beans
2 cans Dark beer; 12 oz ea, or
24 ounces Water
½ gallon Cold water

Directions

WALDINE VAN GEFFEN VGHC42A

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and chili seasoning. Let meat and veggies brown. Do not burn. Add beans.

Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You might need to add a small amount of water if beans are not cooked and water evaporates. Source: Chef Jamie Shannon, Commander's Palace, NOLA.

Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <PastryWiz@...> on Mar 3, 1997.

Related recipes