Venison and black bean chili with toasted cumin crema from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 183) by Bobby Flay

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Notes about this recipe

  • averythingcooks on March 28, 2021

    I made a 1/2 recipe using beef instead of venison (as suggested in the head note) and with a plan for the other 1/2 of the Guinness. The issue was that at 40 minutes into the simmer, there was a LOT of liquid still in the pot. I turned the burner up, took the lid off and started raiding my kitchen for add-ins..... more beans, chopped grape tomatoes, a couple of handfuls of corn, diced zucchini and chopped red & orange peppers. The end result was a really delicious & veggie rich bowl of beef chili but next time I will be be very conservative with the stock in the early stages.

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