"The belly rules the mind."--Spanish Proverb

Venison Chili with Black and Red Beans Recipe

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This recipe for Venison Chili with Black and Red Beans, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Rudd
Added: Monday, April 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 TBsp. Olive oil
1 lb. venison or other desired meat (coarse ground)
1 lg. oinion, diced
2 Banana Peppers, diced
1/2 oz. Chili seasoning
1/2 lb. dried red beans
2 can dark beer; 12 oz. each, or
24 oz. water
1/2 gallon cold water

Directions:
Directions:
Sautee meat in non-stick soup pot in oil. Stir, add onions, peppers and chili seasoning. Let meat and veggies brown. Do not burn. Add beans. Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes, onions, cilantro, jalapenos, salt and pepper. You might need to add a small amount of water if beans are not cooked and water evaporates.

 

 

 

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