Venison Tomatillo Chili

Its been a chili theme over here, but sometimes a recipe without a picture is better.  Some food is just not photogenic, like this chili.  It was good, more of a Mexican tasting chili than a traditional chili, but it was not photogenic, just tasty.  You can make this in one pot if you would like, less dishes.  So without further ado here is the recipe.

Ingredients
7 or 8 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and halved
2 tbsp vegetable oil
1 or 2 pounds ground venison (you could chop up some steaks if you wanted too)
1 medium onion, chopped
3 cloves garlic, minced
1 can diced green chiles
1/2 c diced bell pepper
2 tsp cumin
1 tsp ground coriander
2 c chicken or beef broth
1/2 c chopped fresh cilantro
1 tsp salt

Instructions
Combine tomatillos and jalapeno in blender and blend until thick and smooth.  Brown venison with 1 tbsp oil (I did it all in a stock pot and only dirtied one pot).  Set venison aside.  Add remaining oil to pot and saute onion until translucent (3ish minutes), add garlic saute for another minute.  Then add tomatillo and jalapeno paste, chiles, peppers, cumin, coriander, broth and venison back into the pot.  Bring to a boil then reduce heat to low and simmer uncovered for 45 minutes.  Remove from hear stir in salt and cilantro.  Enjoy.

This is great with a dollop of sour cream and some tortilla chips.  Makes a great meal on its own and its relatively healthy.

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