Monday, May 02, 2011

Venison Chili


Saturday 19 February

Barbara's take on Holt's master recipe.

Two cups of pinto beans get an overnight soak and then go into the Canadian Tire slow-cooker on low at 10 AM or so. In a separate pan fry 2 chopped onions, 1 lb. ground venison, 1 diced green pepper, and a minced clove of garlic until all pink disappears; stir in a couple of tablespoonsful each of coriander and cumin, salt, and up to a tablespoon of dried New Mexican chile. Then add a big can of crushed tomatoes and cook down until it's nice and thick. About 2 hours before you want to eat, dip out and reserve extra bean water, then add pan of tomatoey goop to crock; let simmer, adjusting level with bean water if necessary. At the end, add a tablespoonful of red wine vinegar and more salt to taste.

Perfect for percolating on its own during an airport pickup trip, and for welcoming the traveler home.

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