Beef / Pork

Spicy Mushroom Venison Mayacoba Cocoa Chili takes 20 minutes to prepare.

Spicy Mushroom Venison Mayacoba Cocoa Chili takes 90 minutes to cook.

Spicy Mushroom Venison Mayacoba Cocoa Chili makes 28 servings.

The ingredients for Spicy Mushroom Venison Mayacoba Cocoa Chili are:

2 lb. Venison
2lb. dried Mayacoba (yellow) beans
8 large carrots cut into 1/4" rings
2oz dried Shitake mushrooms
15 cloves garlic cut into large pieces (2-3 per clove)
8 Serrano peppers, sliced
1/2C powdered, unsweetened Cocoa
1/4C garlic powder
1/4C cumin powder
8 dried red chili peppers
4 bay leaves

Here is how you make Spicy Mushroom Venison Mayacoba Cocoa Chili:

1. Soak the Mayacoba beans overnight.2. Peel and chop the garlic and toss into a bowl with the dried mushrooms and red dried chili peppers, add water and soak for ~20 minutes.3. In a cast iron skillet brown the ground venison.4. Pour the bowl into a large (8qt or larger) pot and add all the powdered spices except the cocoa.5. Bring to a rolling boil and keep it that way for at least a minute.6. Add the Serrano peppers and carrots and 6C water.7. Bring to a boil and keep it boiling for about 5 minutes.8. Add the beans and fill the pot with water (to the 7+ qt level)9. When it comes to a boil, add the cocoa powder and reduce to a simmer for another 70-90 minutes (check the beans for tenderness to see if it's done)This recipe has NO added salt or oil.Serving size is 1C. Good luck eating just one... :)Number of Servings: 28Recipe submitted by SparkPeople user TX_3XDAD.

The nutritional information for Spicy Mushroom Venison Mayacoba Cocoa Chili is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 182.9

• Total Fat: 2.6 g
• Cholesterol: 71.6 mg
• Sodium: 102.2 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 3.7 g
• Protein: 29.9 g

The dietary needs meet for Spicy Mushroom Venison Mayacoba Cocoa Chili is Low Carb