1/4 cup vegetable oil
4 pounds venison, diced
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onions
3/4 cup diced green Anahiem chili peppers (see note)
8 tomatoes, seeded chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons chili powder
1 cup instant masa
8 cups beef broth
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons chopped cilantro
Heat oil in a heavy kettle
over medium heat. Add diced venison, diced pork strips, crushed
garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green
chili peppers. Add to the kettle with chopped tomatoes, cumin,
diced red bell pepper, diced green bell pepper, paprika, cayenne
pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa and beef broth. Bring to a boil over medium-high
heat, then reduce the heat and simmer for 45 minutes. Add pinto
beans and chopped cilantro; simmer for 5 minutes.
Makes 12 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
