Recipe courtesy of Bobby Flay
Total:
45 min
Active:
20 min
Yield:
10 to 15 servings
Level:
Intermediate
Total:
45 min
Active:
20 min
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.

Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Bacon and Green Chile Cornbread

Recipe courtesy of Sunny Anderson

Corn and Green Chile Chowder

Red Chile Short Rib Tacos

Recipe courtesy of Bobby Flay

Orecchiette with Shrimp, Pancetta and Fresno Chiles

Recipe courtesy of Geoffrey Zakarian

Venison Chile con Carne

Recipe courtesy of River Ranch Steak House

Chile con Carne

Recipe courtesy of Diana Barrios

Chili Con Carne

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking