Venison Chili with Black and Red Beans
1 tb Olive oil
1 lb Venison or other desired meat; coarse grind
1 lg Onion; dice
2 Banana peppers; dice
1/2 oz Chili seasoning
1/2 lb Dried red beans
2 cn Dark beer; 12 oz ea, or
24 oz Water
1/2 gal Cold water
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. 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
Venison can be substituted with any red meat
or you can purchase some
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