Thanks, this one sounds great.
zxcvbob wrote:
> Mark L. wrote:
>
>> Greetings all,
>> I was wondering if anyone out there has a recipe for spicy chili that
>> uses pork instead of beef. My wife is a non-beef eater and we both
>> love spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>>
>
>
> I *just* took some ground venison out of the freezer to make this. Use
> ground turkey and pork stew meat if you don't want to use beef or venison.
>
> You might also search for Chili Verde (green chile stew), which is
> usually made with pork.
>
> Venison and turkey chili
>
> Measurements are approximate, recorded from memory the day after I made
> this:
>
> 1 to 1.5 pounds ground venison (or beef hamburger meat)
> 1 pound frozen ground turkey, thawed (or beef stew meat)
> 1 large (or 2 small) yellow onions
> 2 cups water
> 8 dried New Mexico or Guajillo chile peppers
> 4 large dried Ancho chile peppers
> 2 tsp. dried oregano
> 1/2 tsp cumin
> 1/2 tsp black pepper
> 1 tsp garlic powder
> 2 (15 oz) cans beef broth
> 1 (15 oz) can pinto beans or "chili beans"
> 1 Tbsp rolled oats
> cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]
>
> Break up the venison in a large skillet and begin browning over high
> heat. When the meat has turned gray and there is some grease in the
> pan, add the turkey. Continue cooking until all is thoroughly done and
> browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
> aside for later.
>
> Remove stems from New Mexico chiles and put peppers in blender. Whir
> until they are ground up pretty good. Tear the ancho chiles into large
> pieces, removing stems and seeds. Put in small saucepan with the water;
> simmer for 10 minutes.
>
> Meanwhile, coarsely chop onions and sauté in the grease remaining in the
> skillet. When onions are soft and becoming translucent, transfer to the
> stockpot.
>
> Pour the stewed anchos and water into the blender with the ground chiles
> and blend until liquified. Pour the chile paste into stockpot. Rinse
> the blender with a little water and pour that in the stockpot.
>
> Add all remaining ingredients except the beans and the oatmeal. Simmer
> for several hours. Add canned beans and simmer another 20 minutes.
> Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
> powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
> thickened (stir occasionally because it can burn at this point.)
>
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