VENISON CHILI WITH SNOWCAP BEANS

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Venison Chili with Snowcap Beans image

Provided by Jane Stern

Categories     Soup/Stew     Bean     Onion     Pork     Tomato     Super Bowl     Venison     Sausage     Bell Pepper     Winter     Tailgating

Yield Serves 6 to 8

Number Of Ingredients 21

For the beans:
16 ounces dried snowcap beans (found in gourmet or health food stores)
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
For the chili:
8 dried ancho chiles
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes
1 1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 tablespoons sugar
two 14 1/2-ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water

Steps:

  • Make the beans:
  • Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
  • Make the chili:
  • Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.
  • In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
  • In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.
  • Serve in deep bowls atop a bed of snowcap beans.

Noelle Nitsche
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This chili is perfect for a party.


Amy Landron
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I can't wait to make this chili again.


S Sumi
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This chili is a must-try!


Mr. Amit
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I highly recommend this chili recipe.


Md Boot
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This chili is the best I've ever had!


Agade Leon
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I'm definitely going to make this chili again soon!


Aj alamin
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This chili is a great way to warm up on a cold day.


Melissa Mellon
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I served this chili with cornbread and it was the perfect meal.


Alicia Hussein
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This chili is a bit spicy, but I like it that way. If you don't like spicy food, you can reduce the amount of chili powder.


Wahab Akolade
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I love the combination of venison and snowcap beans in this chili. It's a unique and delicious dish.


Malik ZAiBi
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I've made this chili several times and it's always a winner. It's a great recipe to have on hand for busy weeknights.


Faamaopo hunt
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I made this chili for a party and it was a huge hit. Everyone loved it!


Aipola Tumininu
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This chili is a great way to use up leftover venison.


Roshan Shah
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I would definitely make this chili again!


All Fun Is Here
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The snowcap beans were a great addition to this chili. They added a nice pop of color and flavor.


William Mcgough
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This chili is perfect for a cold winter day. It's hearty, filling, and so flavorful.


Hawlkar fernandez
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I love how easy this chili was to make. I just threw all the ingredients in my slow cooker and let it do its thing.


Judith Joshua
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This venison chili was a hit with my family! It had just the right amount of spice and the snowcap beans added a nice touch.