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Email to Master Chef Don F. Easley Jr.      

    Best in the West Venison Chili

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 7 to 8

    Recipe Link:

    List of Ingredients

    3 tablespoons salad oil
    2 pounds boneless Venison, trimmed and cut into - 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
    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.




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