You are here: Recipes It > Recipes > Mexican

 Advertisements

Wesley & Kathy`s World-Famous Killer 4-Star V

3 lb Finely chopped venison *

1 Medium onion

4 Cloves garlic

Salt to taste 1/4 c (or more) Chili powder

2 tb Olive oil

1 tb Cumin

1 cn Texas beer

1/2 c Water or beef broth

1 tb Mexican oregano

2 tb Masa or corn meal **

1 ts Ground coriander

* Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. ~-From the Kowboy Kitchen of Wesley Pitts

 

Also see ...

 Advertisements
Boooo Pops
Boooo Pops
Spicy Puttanesca Notta Pasta
Spicy Puttanesca Notta Pasta
Apple Crisp I
Apple Crisp I
Devilish Eggs
Devilish Eggs
A Perfect Margarita
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, cointreau, simple syrup, raspberry liqueur and lime juice. (Upload by user)
TAG: margarita, ,

Absolute Mexican Cornbread
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking (Upload by user)

         

Permalink--> In : Recipes  -  Mexican