~ exclusively Skirt in the Kitchen ~
My husband made this– but, you know, I “suggested” a few things, just like a woman… parsley, spicy tomato sauce, shallot, garlic– playing with the curtains, “redding up the room”– just my thing (: putting in notions when his face was wrinkling up his nose; but, hey, he liked it.
Chop 1 yellow onion, 1 shallot, then parsley for 1/2 cup;
immediately cook into venison with 1 tablespoon olive oil. Season with salt and pepper, then 1 tablespoon chili powder, 1/2 teaspoon ancho powder, 1/4 teaspoon cayenne powder, and 1 to 3 squirts of Huy Fong Sriracha Chili Sauce after meat has been cooked all the way.
When venison has been nearly thoroughly cooked, add 2 cloves finely chopped garlic– just so it does not get too browned or burned– this is why it’s added towards the end of sauteing, right before tomatoes and beans are added.
Also add 12 ounces tomato paste.
Put this in– and 1 14.5-ounce can stewed tomatoes, 1 14.5-ounce can diced tomatoes, 5 15-16-ounce cans chili beans, 2 15-16-ounce cans dark red kidney beans, 1 15-16-ounce can light red kidney beans.
– Only drain kidney beans and 1 can of the tomatoes. –
LCG
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