Free Recipe Venison Ranch-Hand Chili

Recipe Type: G Recipes

Recipe Preparation: boil

Cooking Ingredients for Venison Ranch-Hand Chili Recipe

1/2 c Diced salt pork or lard
1 c Chopped onion
3 lb Antelope or venison
4 Cloves (large) garlic;
2 tb Ground mild red chile
1/4 c Ground hot red chile
2 tb Caribe (crushed N. New
-Mexico hot red chile)
1 tb Cumin
1 cn (12-oz) beer
1 c Beef broth
1/2 c Burgundy (dry red wine)
6 Shots tequila
Fixin s & mixins (see
6 -(up to)
12 Warm flour tortillas;

Venison Ranch-Hand Chili Preparation

Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place ”fixins & mixins” in separate bowls. Let guests douse chili with tequila, then top with fixin”s of choice. Serve with warm buttered flour tortillas. 6 servings. FIXIN”S & MIXIN”S: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).

Cooking Temperature:

Recipe Serves: 6

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