Silver Sage Venison Chili

Recipe Ingredients

1 lb	454g / 16oz	Linguica sausage - diced
2 lbs	908g / 32oz	Venison shoulder roast - trimmed of excess
		Fat and gristle and then cut 1/2" cubes
1		Onion - diced (medium)
8		Garlic cloves - minced
2		Green bell peppers - seeded, diced
2		Jalapeno peppers - seeded, and
		Finely diced
1		Canned diced tomato with juice
1 cup	146g / 5.1oz	Canned diced roasted green chiles
1		Green chile salsa
		= (or substitute tomato salsa)
2 tablespoons	30ml	Chile powder
2 teaspoons	10ml	Cumin
2 tablespoons	30ml	Dried oregano flakes
3 cups	480g / 16oz	Cooked pinto beans - drained
3 tablespoons	45ml	Tomato paste - (to 4)
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tabasco - to taste

Recipe Instructions

In a large stockpot over medium heat, add linguica and cook until lightly browned. Add venison and brown evenly. Add next 4 ingredients and cook for a few minutes. Add diced tomato and next 5 ingredients and simmer until venison is tender. It will take 2 to 3 hours. Add additional salsa or tomato if necessary to keep meat moist while cooking.

When meat is just tender, add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste as necessary. Season with salt, pepper and Tabasco.

This recipe yields 8 to 10 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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