MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huntsman's Chili
 Categories: Chili, Venison, Chilies, Fruit, Vegetables
      Yield: 6 servings
 
      2 tb Vegetable oil
  1 1/2 lb Venison; cut into
    1/2    inch cubes
      2 md Onions; cut into 1/2"
           - pieces
      2 md Carrots; peeled and cut
           - into 1/2" pieces
      2 sm Parsnips; peeled and cut
           - into 1/2" pieces
    1/4 c  Currants or raisins
      4 cl Garlic; minced
      3 tb Chili powder
      2 tb All-purpose flour
    1/2 ts Salt
    1/2 ts Ground cumin
    1/4 ts Ground red pepper
     15 oz cn Dark red kidney beans;
           - rinsed and drained
     14 cn Diced tomatoes
      1 cn Beer or
  1 1/2 c  Beef broth
      1 c  Water
           Fresh cilantro sprigs
 
  In a 4-quart pot heat oil. Add half of the venison; cook with
  onion until browned. Add remaining venison, carrots, parsnips,
  currants or raisins, and garlic. Cook for 5 minutes; stir in chili
  powder, flour, salt, cumin and red pepper. Add drained beans,
  undrained tomatoes, beer or broth and water.
  
  Bring to boiling; reduce heat. Simmer, covered, for 1 hour,
  stirring often. To serve, ladle into bowls and top with cilantro.
  
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