 Venison ChiliIngredients: 3 tbs vegetable oil 1 lg onion, finely chopped 2 cloves garlic, minced 1 Jalapeno Chile, minced 1 1/4 lb venison, cubed 1/2 to 3/4 lb ground venison 28 oz can of crushed tomatoes 3 tbs red wine vinegar 3 tbs ground chili powder 2 tbs ground cumin 2 tbs Worcestershire sauce 1/2 tsp cayenne pepper 1 green bell pepper, chopped 2 tsp salt 1 fresh ground black pepper 10 oz red kidney beans, drained Preparation: Mix the above ingredients in a large pan or throw it in a slow cooker. When I cook it on the oven I will bring the mix to a boil I will continue to boil it for about five minutes, I will then cover the pan turn it down and simmer for about 45 minutes. Cooking it this long will help blend all of the ingredients to help enhance the flavor. With a slow cooker you can throw all of the ingredients into the pot, if you are going to be gone all day place the slow cooker on low and it will be ready when you get home. If you do not have that long to wait put it on high and it will be done in 4-6 hours. Yield: 3 servings   |
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