Cibolero Venison Chili
Prep Time
Servings 4-6 Servings

Cibolero Venison Chili

Fit And Healthy

Nutrition Info Per Serving

Ingredients

3/4 pound chunked venison or beef

1/2 cup flour

3 strips bacon; diced

1 small yellow onion, chopped

1 tablespoons corn oil

1 chopped Chipotle pepper, plus 2 tsp. Adobe sauce

(from a 7 oz can Chipotle peppers in Adobo sauce)

2/3 cup pureed (from a 15 oz can) Bruce’s Yams

1 (28 oz can) crushed tomatoes

1 (25 oz can) white hominy; drained

2 (10 1/2 oz) cans Beef Consumme*

1/2 cup Mexican beer

2 tablespoons honey

2 tablespoons fresh orange juice

Queso Fresco cheese*

freshly chopped cilantro

Steps to Prepare

  1. Place venison and flour in a large plastic bag and shake to coat.
  2. Remove meat from flour (discard) shaking off excess; set aside.
  3. In a large Dutch oven or heavy saucepan fry bacon and onion for 3-4 minutes until bacon almost crisp. Remove with a slotted spoon (reserve) and return saucepan to medium-high heat along with corn oil. Fry venison cubes until lightly browned on all sides.
  4. Turn heat to low and stir in Chipotle, Adobo sauce, yams, vegetable juice and bacon/onions.
  5. Simmer for 5 minutes then add crushed tomatoes, hominy, consumme and beer; simmer an additional 40 minutes, stirring occasionally.
  6. Remove from heat and stir in honey and orange juice.
  7. Sprinkle with cheese and cilantro before serving.

 

*Beef Consumme is located in the soup isle (we like Campbell’s brand)

*Queso Fresco cheese is a crumbly Mexican cheese that can be found 

 at most super markets

*Beef can be used on place of venison

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