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Huntsman's Chili




  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.

Makes 6 servings.


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