This is an awesome recipe that takes a little time to prepare but the results are well worth the effort!
2 lbs. “Chili Grind ” Beef Chuck Roast
1 lb. backstrap- cubed in 3/4 inch pieces, you can use top of round instead if so desired.
4 tbs Chili Powder-(Dark Ancho, Its rich in flavor)*Substitution shown at bottom
3 cloves of garlic
1 medium white onion
1/2 tsp-Black Pepper,
1/2 tsp-Cayenne Pepper
For a milder flavor use 2 dried Ancho peppers and 1 dried New Mexico Red instead of the powder .Remove The stems and seeds, chop coarsely and boil for 15 to 20 minutes in 3/4 cup of water, then transfer all to food processor and blend into a paste. Then add to recipe.
3 TBSPNS Texas Gourmet’s Sweet Chipotle Season All
2 tsp-Garlic Powder
1/2 tsp-Oregano Leaf
2 Fresh Jalapeno- seeded and chopped
1 can (14-1/2 oz.) Swanson Chicken Broth
1 can (14-1/2 oz.) Swanson Beef Broth
1 can (14-1/2 oz.) Stewed Tomatoes
1 can (8 oz.) Hunts “No Salt Added” Tomato
1 Knorr Beef Bullion Cube
1 Tspn Light Brown Sugar
1 Beer Bock Style]
Add “Room Temperature” meat to a hot cast iron skillet, brown it until it Starts to make it’s own juice.
Stir continuously, add both cans of broth, and Bag #1. Cook covered at a medium boil for 45 minutes.
Uncover and stir every 10 minutes. Add water and beer as needed. Add tomato sauce, stewed tomatoes and add Bag #2. Add 1 Beef bullion cube. Add 1/2 tsp light brown sugar.
Use the following to season to taste:
Cayenne Pepper – for hot front taste
White Pepper – for hot front taste
Brown Sugar – for a sweeter taste
Ready to eat – Better next day!
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