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Ингредиенты
- 3 Tbsp. lard
- 2 lb venison cut 1/2" cubes
- 3 Tbsp. flour in a paper bag
- 1 med onion minced
- 3 x garlic cloves minced
- 5 Tbsp. grnd red chili's (warm)
- 3 Tbsp. grnd red chili's (mild)
- 1/2 tsp salt
- Â Â (sea salt is best)
- 1/2 tsp dry oregano
- Â Â (Mexican if you can find it)
- 1 pch grnd cumin
- 4 c. beef broth
- 6 c. stewed pinto beans stewed or possibly canned
Инструкции
- Heat the lard in a large heavy skillet over medium heat. Coat the cubes with the flour which has been put in a paper bag. Shake well to proportionately coat the cubed venison. Add in the venison to the melted lard and brown well.
- Add in the onion and garlic and cook until the onion is soft. Remove from the heat and stir in the grnd chili's, coating the venison and onion mix well. Add in the remaining seasonings and stir, then add in a small amount of broth. Over low heat cook, stirring, till the mix is smooth and thick. Continue to add in the broth a little at a time, stirring till all is added. Cook, uncovered for up to 2 hrs.
- 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 mix. Not all chili dishes have to incorporate tomatoes.
