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Huntsman's Chili Recipe

Chili

Rating:

2 tablespoons vegetable oil
1 ½ pounds venison, cut into 1 ½-inch cubes
2 medium onions, cut into ½-inch pieces
2 medium carrots, peeled and cut into ½-inch pieces
2 small parsnips, peeled and cut into ½-inch pieces
¼ cup currants or raisins
4 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red pepper
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (14 ½ ounce) can diced tomatoes
1 (12 ounce) can beer or 1 ½ cups beef broth
1 cup water
Fresh cilantro sprigs, snipped

In a 4-quart pot heat oil. Add half of the venison; cook with onion until browned. Add remaining venison, carrots, parsnips, currants or raisins, and garlic. Cook for 5 minutes; stir in chili powder, flour, salt, cumin and red pepper. Add drained beans, undrained tomatoes, beer or broth and water.

Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring often.

To serve, ladle into bowls and top with cilantro.

Makes 6 servings.