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Name: Venison Ranch-Hand Chili
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 4 Cloves (large) garlic;; 6 -(up to); 1 cn (12-oz) beer; 1 c Onions chopped; 2 tb Ground mild red chile; 2 tb Caribe (crushed N. New; 6 Shots tequila; 1 c Beef broth; 1/2 c Diced salt pork or lard; 3 lb Antelope or venison; 1 tb Cumin; 12 Warm flour tortillas;; 1/4 c Ground hot red chile; 1/2 c Burgundy (dry red wine)

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INGREDIENTS

4 Cloves (large) garlic;
6 -(up to)
1 cn (12-oz) beer
1 c Onions ; chopped
2 tb Ground mild red chile
2 tb Caribe (crushed N. New
6 Shots tequila
1 c Beef broth
1/2 c Diced salt pork or lard
3 lb Antelope or venison
1 tb Cumin
12 Warm flour tortillas;
1/4 c Ground hot red chile
1/2 c Burgundy (dry red wine)

Servings

INSTRUCTIONS

Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place fixins & mixins in separate bowls. Let guests douse chili with tequila, then top with fixins of choice. Serve with warm buttered flour tortillas. 6 servings. FIXINS & MIXINS: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

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Venison Ranch-Hand Chili

4  Cloves (large) garlic; 
6  -(up to) 
1 cn (12-oz) beer 
1 c Onions chopped
2 tb Ground mild red chile 
2 tb Caribe (crushed N. New 
6  Shots tequila 
1 c Beef broth 
1/2 c Diced salt pork or lard 
3 lb Antelope or venison 
1 tb Cumin 
12  Warm flour tortillas; 
1/4 c Ground hot red chile 
1/2 c Burgundy (dry red wine)

Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add  onion, cook until limp; add meat, garlic, mild & hot red chile, caribe,  cumin, beer & broth. Bring to boil, reduce heat to medium & simmer,  uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add  water during cooking as necessary to prevent scorching. Taste & adjust  seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of  tequila on side. Place fixins & mixins in separate bowls. Let guests  douse chili with tequila, then top with fixins of choice. Serve with warm  buttered flour tortillas. 6 servings. FIXINS & MIXINS: Chopped onion,  sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey  Jack & Cheddar cheeses, sour cream with fresh lime wedges.    From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (576g)
Recipe Makes: 6 Servings

Calories: 37
Calories from Fat: 9 (24%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1046mg		36 %
Potassium 230.5mg		6 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.5g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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