My friend who is currently at the Air Force War College gave me a wonderful Christmas gift: a copy of the War College annual cookbook, which contains hundreds of recipes submitted by the students and their spouses. It’s an amazing cookbook.
The first thing I tried was one of the White Chili recipes. I modified it a bit, of course (cuz that’s what I do). It was so good. It makes a lot, but didn’t last too long in our house.
Then I made the mistake of running it through the nutrition calculator. 608 calories per 1 1/4 cup serving isn’t bad, is it? Oh well…it’s worth it!
Recipe: White Venison Chili
- 1 lb venison, chopped into cubes
- 1 tbs olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 4 oz canned diced jalapeno peppers
- 4 oz canned chopped green chili peppers
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cayenne pepper
- 14 oz venison or chicken broth
- 3 15-oz cans white beans
- 2 cups frozen corn
- 1 cup shredded swiss cheese
- Sour cream
- Brown the venison and set aside.
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
- Mix in the garlic, jalapeno, green chilies, cumin, oregano, and cayenne.
- Continue to cook and stir the mixture until tender, about three minutes.
- Mix in the broth, venison, white beans, and corn. Simmer 15 minutes, stirring occasionally.
- Remove from heat and slowly stir in the cheese until melted. Serve with a dollop of sour cream.
This is great with blue corn tortilla chips. And the kids say I have to warn every one that itâ€™s really spicy.
Cooking time (duration): 20
Number of servings (yield): 8
Microformatting by hRecipe.