SOUTH TEXAS VENISON
AND BLACK BEAN CHILI

Yield: Six Servings

Ingredients:

2 lbs venison meat, diced

1/2 cup vegetable oil

1 small white onion

2 cups cooked black beans

1 roasted red pepper, seeded, peeled and diced

1 lb. roma tomatoes, coarsely chopped

4 ears fresh corn, cut off the cob

1 qt. vegetable stock or water

1/4 cup chipotle en adobo puree

1/2 tbs ground cumin

1/2 tbs Mexican oregano

1/4 tbs salt

Method:

• Heat the oil until lightly smoking hot.
• Add the chile meat and sear off, remove.
• In the same pan, reduce the heat and add the onion.
• Saute until lightly brown, add the corn and cook for one minute more.
• Add the tomatoes and red peppers, stir while cooking for one minute more.
• Stir in the spices and the adobo puree, deglaze with the stock, mix the meat back in and add the cooked black beans.
• Cook down to the desired consistency and until the flavors have blended.
• Adjust the seasoning, adding salt if necessary.