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Kurt Lucas's No Measure Game Chili


deer and elk, cut into 1 inch cubes
pork chorizo
Jimmy Dean hot sausage
bell pepper
fresh jalapenos
whole canned tomatoes; chopped
tomato sauce
beef broth
cumin, roasted then ground
New Mexican chile; ground
chipotle chilies in adobo
ground pasilla chilies
ground mustard
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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