| 2 1/2 lb ground venison 2 tablespoons vegatable oil 2 cans (15oz) dark red kidney beans, undrained 4 jalepenos peppers, chopped 1 can (28 oz) whole tomatos, cut up, undrained 1 can (8 os) tomato sauce 1 can (4 oz) chopped green chilies, undrained 1 1/4 cup chopped green peppers 1 3/4 cup chopped omions 1 reaspoon pepper 2 cloves garlic, minced 2 tablespoons chili powder 1 teasoppn salt 1 teaspoon Worchestershire sauce In a 6 quart Dutch oven or stock pot, heat the 2 tablespoons of oil over medium heat. Add ground venison, onions and garlic. Cook for 10-15 minutes or until the venision is no longer pink, stir frequently. Add remaining chili ingredients, not the beans and green peppers, and mix well. Bring to boil and then reduce heat to low. Cover and simmer for 1 hour stirring occasionally. Add beans and green peppers, cover and simmer for 15 - 20 minutes or until green peepers are tender. Stir occasionally. |
| Venison Chili |