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The Water Cooler
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Venison Chili
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<blockquote data-quote="adamsredlines" data-source="post: 3044080" data-attributes="member: 40561"><p>I'm following a traditional recipe that calls for pork and beef, replacing both with venison. </p><p>It calls for a quart of water...should I exchange that for broth, and if so, should it be beef or chicken?</p><p>Will be looking for suet, and will use bacon grease for the pork fat.</p><p></p><p>2 pounds beef shoulder, cut into ½-inch cubes </p><p>1 pound pork shoulder, cut into ½-inch cubes </p><p>¼ cup suet </p><p>¼ cup pork fat </p><p>3 medium-sized onions, chopped </p><p>6 garlic cloves, minced </p><p>1 quart water </p><p>4 ancho chiles </p><p>1 serrano chile </p><p>6 dried red chiles </p><p>1 tablespoon comino seeds, freshly ground </p><p>2 tablespoons Mexican oregano </p><p>Salt to taste</p></blockquote><p></p>
[QUOTE="adamsredlines, post: 3044080, member: 40561"] I'm following a traditional recipe that calls for pork and beef, replacing both with venison. It calls for a quart of water...should I exchange that for broth, and if so, should it be beef or chicken? Will be looking for suet, and will use bacon grease for the pork fat. 2 pounds beef shoulder, cut into ½-inch cubes 1 pound pork shoulder, cut into ½-inch cubes ¼ cup suet ¼ cup pork fat 3 medium-sized onions, chopped 6 garlic cloves, minced 1 quart water 4 ancho chiles 1 serrano chile 6 dried red chiles 1 tablespoon comino seeds, freshly ground 2 tablespoons Mexican oregano Salt to taste [/QUOTE]
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