Venison Fire Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lbs ground venison1 large red onion1 cup grated carrots3 Tbsp Smart Balance MargarinePam Spray1/4 cup minced garlic6 oz Turkey Bacon3 Tbsp dried chiles1 Habanero pepper1/4 cup fresh sliced jalapenos4.5 oz chopped green chiles14.5 oz petite diced tomatoes with chipotle15 oz tomato sauce46 fl oz Spicy Hot V8 Juice1 tsp ground white pepper1 Tbsp Ground Cayenne Red Pepper1 tsp Ground Cardamom1 Tbsp Brown Sugar1 Tbsp dried chopped oregano6 oz chopped portebello mushroomssea saltground black pepper1/4 cup tequila
In a food processor, chop dried chiles and Habanero.
Spray 5 qt. pot with Pam and melt margarine.
Saute onion, minced garlic, and turkey bacon.
Add chile-Habanero mixture from food processor, and brown sugar.
Add ground venison and brown.
Add carrots, white pepper, Cayenne pepper, cardamom, and oregano.
Deglaze pan with tequila and add V8, green chiles, diced tomatoes, and tomato sauce.
Bring to boil.
Add jalapenos and portabello mushrooms.
Salt and pepper to taste.
Simmer for one hour.
Serve with mozzarella and/or sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user RDAVIDLEE.
Spray 5 qt. pot with Pam and melt margarine.
Saute onion, minced garlic, and turkey bacon.
Add chile-Habanero mixture from food processor, and brown sugar.
Add ground venison and brown.
Add carrots, white pepper, Cayenne pepper, cardamom, and oregano.
Deglaze pan with tequila and add V8, green chiles, diced tomatoes, and tomato sauce.
Bring to boil.
Add jalapenos and portabello mushrooms.
Salt and pepper to taste.
Simmer for one hour.
Serve with mozzarella and/or sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user RDAVIDLEE.
Nutritional Info Amount Per Serving
- Calories: 585.4
- Total Fat: 25.1 g
- Cholesterol: 148.4 mg
- Sodium: 3,889.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 8.2 g
- Protein: 43.5 g
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