Venison Chili
Yield
8 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | olive oil |
|
| 1 | medium |
sweet red bell peppers
chopped |
*
|
| 2 | medium |
onions
chopped fine |
|
| 2 | clove |
garlic
crushed |
|
| 1 | pound |
venison
ground |
|
| 1 | pound |
venison
cut in chunks |
|
| 8 | ounces | tomatoes, canned |
|
| 4 | tablespoons | tomato paste |
|
| 1 | each | bay leaves |
*
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon | oregano |
|
| ¼ | teaspoon | cayenne pepper |
|
| 1 | tablespoon |
chili powder
mild |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| 2 | tablespoons |
brown sugar
dark, to taste |
|
| 2 | cans |
hot chili peppers
small |
*
|
| 14 | ounces |
red kidney beans
canned |
|
Trans-fat Free, High Fiber
Directions
Heat olive oil in large saucepan.
Add onions, garlic and bell peppers.
Fr until soft.
Brown all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.
Bring to a boil.
Reduce heat to low and cover.
Add chili peppers.
Simmer for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.
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