Tex-Mex-Style Venison Chili Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
597
FAT
74%
CHOL
24%
SOD
75%

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Ingredients for 6 servings

2 to 3 large jalapenos, seeded and minced, to taste

Grated cheddar cheese, garnish (Longhorn: recommended)

1 teaspoon salt

Minced yellow onions, garnish

1 1/2 cups beef stock

3 tablespoons chili powder

2 cups chopped yellow onions

1/4 cup water

1 (12-ounce) bottle beer

2 teaspoons dried Mexican oregano

2 tablespoons masa harina

1/2 pound ground venison, or ground pork

1 (15 1/2-ounce) can crushed tomatoes and their juices

1/4 cup chopped fresh cilantro leaves

1 tablespoon paprika

1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes

1 tablespoon Essence, recipe follows

2 tablespoons minced garlic

1/4 cup vegetable oil

1 tablespoon ground cumin

Cornbread, corn muffins or garlic bread, optional accompaniment

1 tablespoon red pepper flakes

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