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@@@@@ Now You're Cooking! Export Format Kurt Lucas's No Measure Game Chili none deer and elk, cut into 1 inch cubes pork chorizo Jimmy Dean hot sausage onion garlic bell pepper fresh jalapenos whole canned tomatoes; chopped tomato sauce beer beef broth cumin, roasted then ground cayenne New Mexican chile; ground chipotle chilies in adobo ground pasilla chilies ground mustard oregano salt and pepper Trappey's Mexi-Pep or Tabasco fresh lime juice cilantro; optional masa flour Brown the meat, chorizo and sausage. Brown the next four ingredients. Add everything else except the masa flour(don't drain any grease either). Simmer about three hours. Mix the masa with a little water and mix till there are no lumps. Stir into chili to thicken. Serve as is or over white rice(my favorite way). And don't forget to make some cornbread to go with it. If this is prepared properly you will probably need some antacid tablets sometime in the middle of the night. - - - - - - - - - - - - - - - - - - NOTES : Since I take it that you are a good cook I'll give you my chili recipe the same way I make it, without measurements (I hope this will work for you). I normally use a tough cut of beef as the main meat source but I'll adapt it to what you have. Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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