Monty
Gold Member
- Jan 26, 2005
- 10,746
- 166
- Detector(s) used
- ACE 250, Garrett
- Primary Interest:
- All Treasure Hunting
Ingredients:
1. Start with about 6 lbs of ground venison thawed. (makes enough for the entire camp)!
2. two large yellow onions.
3. Two small cans of chopped green chilis.
4. Chopped fresh garlic about two cloves.
5. Chili powder.
6. ground cumin.
7. Paprika.
8. 1 Bottle of beer any kind will do.
9. Large can of tomatoe juice.
10. Sourgum or Black strap molasses.
11. Salt and Red Pepper flakes.
12 Extra virgin olive oil.
14 two cans of red kidney beans.
Directions:
place about two to 4 tbsp of EVOO into large covered pot. Chop up onions and add onions and green chilis to hot oil just long enough to soften and simmer a bit. Toss in venison and cook on high heat until browned. Add one can or bottle of beer and combine with can of tomatoe juice. Add about two tbs of salt (I like sea salt) and red pepper flakes to taste. (Some like it hot)! Stir in one 9.75 oz container of Chili powder. Stir in about 4 tbsp of ground cumin, 2 tbsp of paprika and garlic and let that all simmer for about 30 minutes until well blended with venison. Add about 4 tbsp of sourgham or black strap molasses and stir in. Let this whole mess simmer for about an hour and a half and then add two cans of red kidney beans. Simmer for about another hour covered and then serve hot with saltines or cornbread.The longer it simmers the better it seems to taste. Top with shredded sharp cheddar cheese or fresh chopped onion if desired.
I promise you can't eat just one bowl full and will probably have the leftovers with your eggs for breakfast! Notice I say, "about" as I don't measure everything precisely, rather add ingredients to taste. But these basic ingredients will get you in the ball park! Enjoy. Monty
1. Start with about 6 lbs of ground venison thawed. (makes enough for the entire camp)!
2. two large yellow onions.
3. Two small cans of chopped green chilis.
4. Chopped fresh garlic about two cloves.
5. Chili powder.
6. ground cumin.
7. Paprika.
8. 1 Bottle of beer any kind will do.
9. Large can of tomatoe juice.
10. Sourgum or Black strap molasses.
11. Salt and Red Pepper flakes.
12 Extra virgin olive oil.
14 two cans of red kidney beans.
Directions:
place about two to 4 tbsp of EVOO into large covered pot. Chop up onions and add onions and green chilis to hot oil just long enough to soften and simmer a bit. Toss in venison and cook on high heat until browned. Add one can or bottle of beer and combine with can of tomatoe juice. Add about two tbs of salt (I like sea salt) and red pepper flakes to taste. (Some like it hot)! Stir in one 9.75 oz container of Chili powder. Stir in about 4 tbsp of ground cumin, 2 tbsp of paprika and garlic and let that all simmer for about 30 minutes until well blended with venison. Add about 4 tbsp of sourgham or black strap molasses and stir in. Let this whole mess simmer for about an hour and a half and then add two cans of red kidney beans. Simmer for about another hour covered and then serve hot with saltines or cornbread.The longer it simmers the better it seems to taste. Top with shredded sharp cheddar cheese or fresh chopped onion if desired.
I promise you can't eat just one bowl full and will probably have the leftovers with your eggs for breakfast! Notice I say, "about" as I don't measure everything precisely, rather add ingredients to taste. But these basic ingredients will get you in the ball park! Enjoy. Monty
