Chili Colorado Roja (or "what the hell do you do with venison") Crock Pot Dish
Ingredients:
1 lb Stew Beef Cubed 1"-2"
1 lb Venison Cubed 1"-2"
1 C chopped onion
1 T chopped garlic
1 C Flour (for dredging meat)
2 T Olive Oil per batch of meat
1 Can diced tomatoes
2 C stock (chicken/beef or a beer)
1 small can tomato sauce
Salt & Pepper to taste
"Mexican Seasoning" such as taco seasoning, chipotle, cajun, cumin etc...You will use about a T per batch so using premixed taco seasoning might be the way to go.
Put the flour in a large zip top bag, put 1/3rd of the cubed meat into the zip bag with the flour and toss to coat. Heat a large skillet to med-high, add 2 T olive oil to the pan, when hot, reduce heat to med-low. Shake the excess flour off each cube of meat and add to the skillet, careful not to over crowd the meat or you won't get good browning. Once you have the first batch of meat in the skillet add 1/3rd of your Mexican seasoning and salt & pepper, sprinkle over the meat. Brown the meat, it will be browned on the outside but not cooked all the way through, put the meat into the crock pot and repeat in batches with the remaining meat cubes.
Cook on low for 4-6 hours or high for 2 hours. You can start this one in the am on low and leave all day while you are at work. The longer it cooks the more tender the meat will become and the flavors will get more depth. Serve over rice or with tortillas and a nice tossed salad. ENJOY!
February 24, 2012 at 2:44 PM
Welcome to the blog world! You started off with a bang; love it :)!!