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Venison Chili
Prep: 20 min Cook: 30 min Servings: 8by Carolinaheartstrings301 recipes>Warm chili on a cool fall day is a tailgating favorite. Keep it warm in an insulated carrier and serve it in Styrofoam cups along with some shredded cheese and saltine crackers. Since it is now hunting season and I get the occasional gift of venison here is a version I made last week. Of course you can substitute a meat of your choice! Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 green pepper, chopped
- 2 pounds ground venison
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic salt
- 1 8 ounce can tomato sauce
- 1 27 ounce can chili beans, undrained
- 1 12 ounce jar roasted red peppers, undrained
- ½ cup sherry
Directions
- Brown the onions and peppers in the olive oil in a large skillet over med-high heat.
- Add the ground venison and stir with a fork, breaking up the meat and cooking until cooked thoroughly.
- Add the remaining ingredients, stir and cook 30 minutes or until the chili has thickened.
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