Venison Chili

My grandmother sent me home with half a pound of ground venison and 2 tiny sirloin venison steaks. I wondered, how can I feed 2 people with this? And the answer is: Chili!

The Recipe:
3 tbsp. olive oil
1 large onion, finely chopped
3 cloves garlic, minced 1 small hot green chili pepper, minced (optional)
1 1/4 lbs. venison, cut into 1/2 inc cubes
3/4 lb. ground venison
1 can crushed tomatoes
2 tbsp. tomato paste
3 tbsp. ground chili powder
2 tbsp. ground cumin
2 tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 large red bell pepper, seeded and chopped
Salt and freshly ground black pepper, to taste
1 can red kidney beans, drained

1. Put all ingredients except beans into slow cooker. Cook on low for 4 hours.

2. Add beans and cook for 1 more hour.

3. Serve on a bed of rice, topped with grated sharp cheddar cheese, sour cream, salsa, avocadoes, and chili peppers. Venison Chili My Experience:

Well I didn’t serve it quite the way the recipe called for. I just served it as is (ok, so I was feeling pretty lazy at this point). I actually had a bit of sour cream with mine to reduce the spicy-ness.

What can I say, it’s a slow cooker meal that requires very little work in preparing. A little strange how it is only 5 hours total cook time though so it does not make for a great work day supper.

If you don’t have or don’t like venison, you can easily replace the meat ingredients with beef. I used a little less meat than called for, but only because I didn’t have that much. I’m sure it would have been that much better if it was meatier (you can never go wrong with too much meat).


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