Recipe courtesy of River Ranch Steak House
Total:
1 hr
Active:
20 min
Yield:
10 to 15 servings
Level:
None

Ingredients

Directions

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

Chile Con Queso

Recipe courtesy of Ree Drummond

Chili con Carne

Recipe courtesy of Food Network Kitchen

Bistec Con Chiles Verdes

Recipe courtesy of Aarón Sánchez

Tacos Carne Asada

Recipe courtesy of Tyler Florence

Chile con Carne

Recipe courtesy of Diana Barrios

Roasted Lemon-Chile Broccoli

Recipe courtesy of Ree Drummond

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking