Cibolero Venison Chili - Bruce's Yams

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Cibolero Venison Chili

Prep Time:

5 minutes

Cook Time:

55 Minutes

Servings:

4-6

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:

Place venison and flour in a large plastic bag and shake to coat.
Remove meat from flour (discard) shaking off excess; set aside.
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.
Turn heat to low and stir in Chipotle, Adobo sauce, yams, vegetable juice and bacon/onions.
Simmer for 5 minutes then add crushed tomatoes, hominy, consumme and beer; simmer an additional 40 minutes, stirring occasionally.
Remove from heat and stir in honey and orange juice.
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

Cibolero Venison Chili

Prep Time:

5 minutes

Cook Time:

55 Minutes

Servings:

4-6

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:

Place venison and flour in a large plastic bag and shake to coat.
Remove meat from flour (discard) shaking off excess; set aside.
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.
Turn heat to low and stir in Chipotle, Adobo sauce, yams, vegetable juice and bacon/onions.
Simmer for 5 minutes then add crushed tomatoes, hominy, consumme and beer; simmer an additional 40 minutes, stirring occasionally.
Remove from heat and stir in honey and orange juice.
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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