TGIF! TGIF!! Do ya feel me?? It’s been one of those loooong, crazy weeks and I am so glad it’s Friday!! This weekend, like most, I have some fun things going on, including a fun ranch/horse riding outing with my Little tomorrow. We are both looking forward to that, and the weather is going to be absolutely amazing for it. I don’t think I’ve been on a horse since I was about 4 so…that should be interesting. Contrary to what many believe, most Texans do not ride horses every day. Or to school.
But, if I were one of the cowboy types, living and working on the range, I’d sure like some of this venison chili. By the fire. Under starry, country sky. Just sayin’.
- 2 Tbsp olive oil
- 5 garlic cloves, minced
- 2 Tbsp diced jalapenos
- 2 lbs ground venison
- 1 tsp salt
- 3 Tbsp chili powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 32-oz can crushed tomatoes
- 1 can kidney beans
- 1 can black beans
- 2 cups beef broth
- Shredded cheese (I used Monterrey Jack)
- Chopped green onions and cilantro
- In a large dutch oven, heat olive oil over medium heat. Add the jalapenos and garlic and cook for about two minutes, until fragrant.
- And the venison, salt, chili powder, cumin, coriander, and oregano. Stir and cook until the meat is browned.
- Add & stir in the crushed tomatoes, undrained cans of beans, and beef broth. Heat to a boil, then reduce heat and simmer, covered, for at least an hour, up to 3 hours. The longer you are able to cook it, the better it will taste. Serve with cheese, chopped green onions, and cilantro.