Best in the West Venison Chili
Source of Recipe
Master Chef Don Easley
Serves 7 to 8
Recipe Link: RecipeCircus.com/recipes/MasterChefDon
List of Ingredients
3 tablespoons salad oil
2 pounds boneless Venison, trimmed and cut into ¼- inch cubes
1 large onion, chopped
1 medium-sized green bell pepper, steamed, seeded, and chopped
3 cloves garlic, minced or pressed
1 fresh jalapeno chili, stemmed, seeded, and minced
1 large can (15 ounce) tomato sauce
1 can (28 ounces) tomatoes
¼ cup chili powder
1 teshtmloon sugar
1 can (about 28 ounces) red kidney beans, drained
1. Pour oil into a 5 to 6 quart pan over medium-high heat. When hot, add venison, a portion at a time, and brown well, stirring often.
Then stir in onion, green pepper, garlic, and jalapeno. Stir often until onion is limp, about 10 minutes.
Add tomato sauce, tomatoes (break up with a spoon) and their liquid, chili powder, and the sugar.
2. Stirring often, bring to a boil.
Cover, reduce heat, and simmer until venison is very tender to bite, about 1 hour and 45 minutes; stir occasionally. Stir in beans and simmer until hot, about 10 minutes longer. Season to taste with salt.