Venison-Vegetable Chili

Cooking Light, Oct. 1997

Serves 8

Cooking spray

2 pounds lean, boned venison loin, cut into 1-inch cubes

2 tablespoons sliced green onions

1 cup diced red bell pepper

1 cup diced carrot

2 tablespoons minced jalapeño pepper

3 garlic cloves, minced

1/4 cup cornmeal

1 teaspoon ground cumin

1/2 cup tequila

1 teaspoon unsweetened cocoa

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke)

1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped

1 (14 1/4-ounce) can no-salt-added beef broth

1 (10-ounce) package frozen whole-kernel corn, thawed

1/2 cup chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.

Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with cornmeal and cumin, and cook 1 minute, stirring constantly.

Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.

Serving Size: 1 cup chili and 1 tablespoon cilantro