It’s Venison Chili Time

Venison Chili is great. You don’t have to worry about having to drain the fat off with lean venison. Here are 2 simple alternatives that you can use for making your Chili. You can use Ground Venison or Venison Stew meat. For those who believe Chili isn’t Chili without chunks of meat use the Stew Meat or cut up a venison chuck roast. This recipe is a starting point for everyone. Some people like lots of beans and some don’t want any, some want hot with lots of chili powder, others want the heat turned down. So taste and vary as your pallet dictates, as I say this is where I start, vary from here.

Ok, for the Recipe:
2 lbs Venison (Ground or Stew Meat, whichever you prefer)
1 ½ cups chopped onion1
½ cups chopped green pepper
2 garlic cloves – minced
3 - 28 ounce cans of whole tomatoes - cut up – undrained
1 - 15 ounce can kidney beans - undrained
2 ½ tbsp chili powder1
½ tsp ground cumin
1 ½ tsp salt
¾ tsp pepper

Brown Ground Venison or Stew Meat with onion, green pepper, and garlic in a skillet over medium heat. Transfer mixture into crock pot. Add remaining ingredients, stir to blend. Cover and cook at desired heat setting for about (5 hrs on low heat Ground Venison), (6-7 hrs Stew Meat). High setting (3 hrs Ground), (4 hrs Stew Meat). Not all crock pots are created equal; some are hotter than others….Serves 6 to 8.