Santa Clara Chili

Recipe Ingredients

3 tablespoons	45ml	Lard
2 lbs	908g / 32oz	Venison - cut 1/2" cubes
3 tablespoons	45ml	Flour - in a paper bag
1 tablespoon	15ml	Onion - chopped (medium)
3		Garlic cloves - chopped
5 tablespoons	75ml	Ground red chili's (hot)
3 tablespoons	45ml	Ground red chili's (mild)
1/2 teaspoon	2.5ml	Salt
		= (sea salt is best)
1/2 teaspoon	2.5ml	Dried oregano
		= (Mexican if you can find it)
1		Ground cumin
4 cups	948ml	Beef broth
6 cups	960g / 33oz	Stewed pinto beans - stewed or canned

Recipe Instructions

Melt the lard in a large heavy skillet over medium heat. Coat the cubes with the flour that has been put in a paper bag. Shake well to evenly coat the cubed venison. Add the venison to the melted lard and brown well.

Add the onion and garlic and cook till the onion is soft. Remove from the heat and stir in the ground chili's, coating the venison and onion mixture well. Add the remaining seasonings and stir, then add a small amount of broth. Over low heat cook, stirring, until the mixture is smooth and thick. Continue to add the broth a little at a time, stirring until all is added. Cook, uncovered for up to 2 hours.

Serve with a dish of stewed pinto beans. The way this dish was originally planned to be served was to ladle the beans into a dish and then top with the chili mixture. Not all chili dishes have to incorporate tomatoes.

This recipe yields ?? servings.

Source:
North American Outdoor Sports at - http://www.northamericanoutdoorsports.com

Rating

Average rating:

10 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.