Huntsman's Chili

No Photo

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds venison, cut into 1 1/2-inch cubes
  • 2 medium onions, cut into 1/2-inch pieces
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 small parsnips, peeled and cut into 1/2-inch pieces
  • 1/4 cup currants or raisins
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1 (15 ounce) can dark red kidney beans, rinsed and drained
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (12 ounce) can beer or 1 1/2 cups beef broth
  • 1 cup water
  • Fresh cilantro sprigs, snipped

Instructions

  1. In a 4-quart pot heat oil. Add half of the venison; cook with onion until browned.
  2. Add remaining venison, carrots, parsnips, currants or raisins, and garlic. Cook for 5 minutes; stir in chili powder, flour, salt, cumin and red pepper. Add drained beans, undrained tomatoes, beer or broth and water.
  3. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring often.
  4. To serve, ladle into bowls and top with cilantro.

Yield: 6 servings