BLACK BEAN SAUSAGE CHILI
Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.
VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.
VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
VENISON, SAUSAGE, AND BLACK BEAN CHILI
From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all.
Provided by Little Suzy Homemak
Categories Deer
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
- Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
- Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
- Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
- Stir in black beans; cook 10 minutes or until thoroughly heated.
- Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.
Nutrition Facts : Calories 305.5, Fat 6.3, SaturatedFat 2, Cholesterol 62, Sodium 633.9, Carbohydrate 41.8, Fiber 12.6, Sugar 6.4, Protein 23
VENISON CHILI WITH SNOWCAP BEANS
Provided by Jane Stern
Categories Soup/Stew Bean Onion Pork Tomato Super Bowl Venison Sausage Bell Pepper Winter Tailgating
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Make the beans:
- Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
- Make the chili:
- Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.
- In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
- In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.
- Serve in deep bowls atop a bed of snowcap beans.
SMOKY SAUSAGE & BLACK BEAN CHILLI
Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
- Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
- Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
- Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.
Nutrition Facts : Calories 456 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
VENISON BLACK BEAN CHILI
Make and share this Venison Black Bean Chili recipe from Food.com.
Provided by matthew.benigni
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the meat and brown it in a large skillet with butter.
- Put the diced tomatoes and chipotles in a blender and puree them.
- Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
- While the chili is simmering, sauté the onion until soft and set aside.
- Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.
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